Penne Alla Vecchia Bettola – pasta in Vodka Sauce recipe with Oven Roasted Tomato from the famous East Hampton’s restaurant: Nick and Toni’s, featured by Ina Garten on Food Network – Barefoot Contessa; with my little twist of using fresh tomatoes from my own garden.
Notwithstanding, in the event that you’d prefer to enliven your pasta alla vodka actually take a look at my formula for Pasta Alla Vodka with Spicy Sausage. You could likewise just add hot hotdog to this penne alla vecchia bettola!
Penne alla vecchia bettola in a skillet with spoonI recollect whenever I first saw the scene of the Barefoot Contessa on Food Network when Ina Garten met with a culinary expert from Nick and Toni’s. I was in a real sense slobbering while they were setting up this great Penne Alla Vecchia Bettola. I realized that I needed to make it one day.
Slow-simmering tomatoes in the stove was simply splendid. As of late I saw this scene again and the light illuminated in my mind – I need to make it with my own tomatoes from my own special nursery. This formula is an ideal Italian supper. It can fill in as supper, lunch, side dish to some light, barbecued meats or a vegan primary dish. And so on!
Goodness better believe it, I’ve been taking a stab at planting. I’ve been “delivering produce!” I am so glad for my nurseries. I just have spices, tomatoes, and peppers; however it is a particularly astounding inclination to develop something from the scratch. I’ve had such countless tomatoes that I expected to think of numerous imaginative ways of utilizing them. Consequently, this scrumptious pasta rung a bell.
Penne Alla Vecchia Bettola – pasta recipe with Oven Roasted Tomato Sauce from the famous East Hampton’s restaurant: Nick and Toni’s, featured by Ina Garten on Food Network – Barefoot Contessa; with my little twist of using fresh tomatoes from my own garden.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
- 1/4 cup olive oil extra virgin
- 1 yellow onion medium, chopped
- 3 cloves garlic crushed
- 1/4 – 1/2 teaspoon chili flakes (depending on how spicy you like it)
- 1 teaspoon dried oregano
- 1 cup vodka
- 12-15 Roma tomatoes (depending on size), diced
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese shredded
- 3/4 pound penne pasta
- Salt and freshly ground black pepper
- Parsley or fresh oregano to garnish
- Preheat the oven to 375F;
- In an ovenproof skillet heat up olive oil, add onions, and sauté for about 5 minutes until translucent;
- Add garlic and chili flakes and oregano and cook for another minute;
- Add vodka and let it cook until reduced by half, about 5-7 minutes;
- In the meantime cut up the tomatoes;
- Add to the pan and cook for another 5 minutes;
- Cover the pan with the fitted lid and transfer to the oven;
- Roast for 1 hour and a half;
- Cook pasta according to instructions but 1 minute less (you want to finish cooking it in the sauce);
- Remove the tomatoes from the oven and puree in a blender (be careful to cover the blender tightly with kitchen towels and do not fill up more than 1/3rd at the time);
- If the tomatoes produced too much liquid put some of it aside. Once you blend your tomatoes and the sauce is too thick you may want to add more liquid to the blender to achive the consistency of the sauce that you like.
- If you have a high-speed blender your sauce should be very smooth. However, if your blender is not very powerful and you end up with pieces of seeds/skin, simply use a mesh strainer and strain the sauce through it.
- Once all the sauce is blended, place it in the pan and add cream;
- Mix together and let cook for about 3 minutes;
- Add grated cheese and season with salt and pepper;
- Add pasta to the sauce, mix well and let it cook for another minute;
- Sprinkle with fresh herbs, more cheese, and pepper, and serve immediately.
Calories: 515kcal | Carbohydrates: 50g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 152mg | Potassium: 475mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1390IU | Vitamin C: 18.8mg | Calcium: 143mg | Iron: 1.2mg