Nick and Toni's Penne Alla Vecchia Bettola

By JanetLynn198

Ingredients

• 1/4 cup olive oil
• 1 medium spanish onion, chopped
• 3 cloves of garlic, diced
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp dried oregano
• 1 cup vodka
• 2 (28oz) can peeled plum tomatoes
• kosher salt
• freshly ground black pepper
• 3/4 lb penne pasta
• 4 tbsp fresh oregano
• 3/4 to 1 cup heavy cream
• grated parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375F.

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

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

4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al Dente. Drain and set aside.

5. Place the tomato mixture in a blender and puree in batches until the sauce is smooth. Return to the pan.

6. Reheat the sauce, add 2 tbsp fresh oregano and enough heavy cream to make the sauce creamy. Add salt and pepper to taste, and simmer for 10 mins. Toss the pasta into the sauce and cook for 2 mins more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of parmesan and oregano.