Penne Alla Vecchia Bettola

I can't say I was "surprised" by such deliciousness coming from so few ingredients, but more "delighted" <---(my husbands word, he's pretty proud of himself) that such a simple recipe can pack such huge flavor.

I served this with "Roasted Garlic Green Beans".

The recipe for the beans and step by step photos for both recipes, can be found on my blog www.recipesfordivineliving.blogspot.com


Penne Alla Vecchia Bettola

INGREDIENTS:

• 1/4 cup good olive oil
• 1 medium Spanish onion, chopped
• 3 cloves of garlic, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1 cup vodka
• 2 (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 3/4 pound penne pasta
• 4 tablespoons fresh oregano (I added fresh parsley)
• 3/4 to 1 cup heavy cream (I used half and half)
• Grated Parmesan cheese

Directions

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency (or for a chunkier sauce you can use an immersion blender). Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano or fresh parsley on each plate.

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