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RECIPE
13 INGREDIENTS9 STEPS2hr 15min

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

4.0
3 Ratings
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.
Ina Garten’s Pasta Alla Vecchia Bettola (Vodka Sauce) Recipe | SideChef
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/
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Fulfilled by
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/
2hr 15min
Total Time
$13.57
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
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
1/2 Tbsp
(optional)
1 cup
2 cans
(28 oz)
Whole Peeled Plum Tomatoes
to taste
to taste
Freshly Ground Black Pepper
3 1/2 cups
Penne Pasta
1/4 cup
Finely Chopped  Fresh Basil , divided
or Fresh Oregano
1/4 cup
Heavy Cream
up to 1 cup
to taste
Grated  Parmigiano-Reggiano
or Pecorino
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Nutrition Per Serving

VIEW ALL
CALORIES
728
FAT
20.4 g
PROTEIN
15.5 g
CARBS
87.9 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat the Olive Oil (1/4 cup) 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 (1/2 Tbsp) 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 5
Meanwhile, bring a large pot of heavily salted water to a boil and cook the Penne Pasta (3 1/2 cups) 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 7
Reheat the sauce, add Fresh Basil (2 Tbsp) and Heavy Cream (1/4 cup) 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.
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Nutrition Per Serving
Calories
728
% Daily Value*
Fat
20.4 g
26%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
19.7 mg
7%
Carbohydrates
87.9 g
32%
Fiber
7.4 g
26%
Sugars
14.4 g
--
Protein
15.5 g
31%
Sodium
52.0 mg
2%
Vitamin D
--
--
Calcium
174.1 mg
13%
Iron
8.0 mg
44%
Potassium
296.7 mg
6%
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