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

13 INGREDIENTS • 9 STEPS • 2HRS 15MINS

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.
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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/
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.
2HRS 15MINS
Total Time
$1.81
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1/4 cup
Spanish Onion
1
Medium Spanish Onion, chopped
2 1/2 cups once chopped
Garlic
3 cloves
Garlic, minced
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
up to 1/2 tsp for a spicy sauce
Dried Oregano
1/2 Tbsp
Dried Oregano
optional
Whole Peeled Plum Tomatoes
2 cans
(28 oz)
Whole Peeled Plum Tomatoes
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Penne Pasta
13 oz
Penne Pasta
Fresh Basil
1/4 cup
Finely Chopped Fresh Basil, divided
or Fresh Oregano
Heavy Cream
1/4 cup
Heavy Cream
up to 1 cup
Parmigiano-Reggiano
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
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Ina Garten’s Pasta Alla Vecchia Bettola (Vodka Sauce)
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author_avatar
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 InstructionsHide images
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 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 GREY GOOSE® 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 (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 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.
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.
Tags
view more tags
Comfort Food
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Italian
Winter
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