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RECIPE
13 INGREDIENTS 9 STEPS 2hr 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 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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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

Servings
4
US / METRIC
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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