This recipe is based off of Ina Garten's Pasta Alla Vecchia Bettola. I just made it again as part of my "Thanksgiving" brunch. The flavor is so good - just a delicious roasted tomato super flavorful sauce. As I've been reading Ina's recipe online (since my recipe at home said I revised it) I noticed I did something completely different and unnecessary this last time I made it, but it was delicious nonetheless. As I type this out I'll let you know what I did and what you can really do. Apparently this recipe is very forgiving. I also made two batches last time - one with the heavy cream and one with a dairy substitute. Delicious both ways. Couldn't tell by taste that anything was different.
Penne With Vodka Sauce
1/4 c. olive oil
2 cups Spanish onions
4 large cloves of fresh garlic, minced (I used 5 this last time)
large pinch of red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka - I used potato vodka
2 - 28 oz. cans peeled plum tomatoes
1 teaspoon salt
large pinch of ground black pepper
3/4 -1 pound penne pasta
threw in a little fresh oregano (skipped last time and it was still delicious)
1/4 cup heavy cream or Ripple plant-based half and half
imported grated Parmigiano (I used Murray's grated - see pic below)
Preheat oven to 375 degrees.
Heat olive oil in a large oven proof pan over medium heat. (I'll link the pot I used below) Add the onions and garlic and cook for about 5 minutes or until translucent. Add the red pepper flakes and dried oregano and cook for one minute more. Add the vodka and continue cooking until the mixture is reduced by half - about 5 to 7 minutes. I use the potato vodka incase anyone has a grain allergy. Brand I buy is Luksusowa.
Drain the tomato juice through a sieve. Crush the remaining tomato's into a pan with your hands. This is where I messed up last time. I drained the tomato liquid and then crushed every bit out liquid out of the big tomato pieces through the sieve keeping just the juices. I didn't have to do that. I could have just added the liquid to the pot and then crushed up the tomato pieces with my hands and added them to the sauce. Made that a lot harder than it needed to be. So the recipe works wither way. Next add 1 teaspoon salt and a large pinch of black pepper. Cover the pot with a tight fitting lid and place it in the oven for 1 1/2 hours.
Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
For the cooked tomato mixture - I used my immersion blender to puree the sauce right in the pot. If you do not have one you can blend the mixture until smooth in a food processor or blender. After you blend it return sauce to pan. Reheat the sauce and add a little fresh oregano if you'd like. The add 1/4 cup heavy cream or cream alternative. You can go up to 1 cup. I only use 1/4 cup. Add salt and pepper to taste and simmer 10 more minutes.
Then you are ready to eat. I like to top my pasta and sauce with a really good quality parmesan. The grated variety.
Here are some of the items I use while making and enjoying my sauce.
Iowa Pine Dish Soap - I stock up for the year
I love to buy her flour sack towels every season - they are a great size - dry so well - make great gifts - all around really good!!!
Ladles - these are on their way to me!!! I'm excited. I have no ladles.
Immersion Blender - so much easier than using a blender
My Big Pot - great price/nice color
Coral Floral picks from JoAnn's
Fresh garland - Costco
Copper Wire Fairy Lights - $5 - I use them all the time. And they have a timer.
* please note that this post does contain some affiliate links, and why it took me so long to notice I could change the text color is beyond me. Now at least the links will be easy to see.
