PENNE ALLA VECCHIA BETTOLA
Ingredients
1/4 C good
olive oil
1 medium
Spanish onion, chopped
3 cloves of
garlic, diced
½ tsp crushed
red pepper flakes
1 ½ tsp dried
oregano
1 C vodka
2 (28-ounce)
cans peeled plum tomatoes (preferably San Marino)
Kosher salt
Freshly ground
black pepper
¾ pound penne
pasta
4 T fresh
oregano
¾ to 1 C heavy
cream
Grated
Parmesan cheese
Directions
Preheat oven to 375 degrees F.
Heat
the olive oil in a large oven proof sauté pan over medium heat, add the onions
and garlic and cook for about 5 minutes until translucent. Add the red pepper
flakes and dried oregano and cook for 1 minute more. Add the vodka and continue
cooking until the mixture is reduced by half. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce; add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
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