Ina Garten’s Pasta Alla Vecchia Bettola (Vodka Sauce)

13 INGREDIENTS • 9 STEPS • 2HRS 15MINS

Ina Garten’s Pasta Alla Vecchia Bettola (Vodka Sauce)

If you’re a penne alla vodka fan, this one’s for you. And I promise to pass no judgement if you use the full cup of cream. Go big. You won’t be disappointed you did.

Love This Recipe?

If you’re a penne alla vodka fan, this one’s for you. And I promise to pass no judgement if you use the full cup of cream. Go big. You won’t be disappointed you did.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

2HRS 15MINS

Total Time

Ingredients

Servings

4

us / metric

4 Tbsp

Olive Oil

1

Medium Spanish Onion, chopped

2 1/2 cups once chopped

3 cloves

Garlic, minced

1/4 tsp

Crushed Red Pepper Flakes

up to 1/2 tsp for a spicy sauce

1 tsp

Dried Oregano

optional

1 cup

Vodka

2 cans
(28 oz each)

Whole Peeled Plum Tomatoes

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

13 oz

Penne Pasta

4 Tbsp

Finely Chopped Fresh Basil, divided

or Fresh Oregano

4 Tbsp

Heavy Cream

up to 1 cup

to taste

Grated Parmigiano-Reggiano

or Pecorino

Nutrition Per Serving

VIEW ALL

Calories

626

Fat

19.7 g

Protein

11.1 g

Carbs

64.6 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C).

step 2

Heat the Olive Oil (4 Tbsp) in a large oven proof sauté pan over medium heat, add the Spanish Onion (1) and Garlic (3 cloves) and cook for about 5 minutes until translucent.

step 2 Heat the Olive Oil (4 Tbsp) in a large oven proof sauté pan over medium heat, add the Spanish Onion (1) and Garlic (3 cloves) and cook for about 5 minutes until translucent.

step 3

Add the Crushed Red Pepper Flakes (1/4 tsp) and Dried Oregano (1 tsp) and cook for a minute more. Add the Vodka (1 cup) and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.

step 4

Meanwhile, drain the Whole Peeled Plum Tomatoes (2 cans) through a sieve. Put on an apron and crush the tomatoes into the pan with your hands — careful here...you might make a mess all over your oven. Add Kosher Salt (to taste) and a pinch of Freshly Ground Black Pepper (to taste). Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.

step 4 Meanwhile, drain the Whole Peeled Plum Tomatoes (2 cans) through a sieve. Put on an apron and crush the tomatoes into the pan with your hands — careful here...you might make a mess all over your oven. Add Kosher Salt (to taste) and a pinch of Freshly Ground Black Pepper (to taste). Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.

step 5

Meanwhile, bring a large pot of heavily salted water to a boil and cook the Penne Pasta (13 oz) al dente. Drain and set aside.

step 5 Meanwhile, bring a large pot of heavily salted water to a boil and cook the Penne Pasta (13 oz) al dente. Drain and set aside.

step 6

Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. Return sauce to the pan.

step 6 Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. Return sauce to the pan.

step 7

Reheat the sauce, add Fresh Basil (2 Tbsp) and Heavy Cream (4 Tbsp) to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add Kosher Salt (to taste) and Fresh Ground Black Pepper ( to taste), and simmer for 10 minutes.

step 7 Reheat the sauce, add Fresh Basil (2 Tbsp) and Heavy Cream (4 Tbsp) to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add Kosher Salt (to taste) and Fresh Ground Black Pepper ( to taste), and simmer for 10 minutes.

step 8

Toss the pasta into the sauce and cook for 2 minutes more.

step 9

Stir in a generous handful of Parmigiano-Reggiano (to taste). Serve with an additional sprinkle of cheese and a sprinkle of Fresh Basil (2 Tbsp) divided between each plate.

step 9 Stir in a generous handful of Parmigiano-Reggiano (to taste). Serve with an additional sprinkle of cheese and a sprinkle of Fresh Basil (2 Tbsp) divided between each plate.

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