NICK & TONI'S PENNE ALLA VECCHIA BETTOLA

NICK & TONI'S PENNE ALLA VECCHIA BETTOLA image

Yield 4

Number Of Ingredients 15

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Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
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¼ cup good olive oil
2 1/2 cups chopped Spanish onion (1 large)
1 tablespoons minced garlic (3 cloves)
½ teaspoon crushed red pepper flakes
1½ teaspoons dried oregano leaves
1 cup vodka
2 (28-ounce) cans whole peeled plum tomatoes, drained
Kosher salt and freshly ground black pepper
3/4 pound penne pasta
2 tablespoons chopped fresh oregano leaves, plus extra for serving
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

Preheat oven to 375 degrees. Heat the oil in a large (12-inch) oven-proof sauté pan over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onions are translucent. Add the red pepper and dried oregano and cook for 1 more minute. Add the vodka and continue cooking for 5 to 7 minutes, until the mixture is reduced by half. When the onions are ready, crush each tomato with your hands into the pan. Add 2 teaspoons of salt and 1/2 teaspoon black pepper. Cover the pan with a tight-fitting lid and bake for 1 1/2 hours. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook for 11 minutes, or according to the directions on the package. Drain and set aside. Carefully pour the cooked tomato mixture in a blender in small batches and puree until smooth. Return the tomato mixture to the pan (be careful - the handle is hot!). Add 1 teaspoon of salt, 1/2 teaspoon pepper, 2 tablespoons of the fresh oregano, and the cream and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Stir in the Parmesan cheese and serve hot sprinkled with extra Parmesan and chopped fresh oregano.