Servings |
4People |
Servings |
4People |
- 1/4 cup olive oil
- 1 medium yellow onion chopped
- 5 cloves garlic diced
- 1/2 tsp crushed red pepper flakes
- 1.5 tsp oregano
- 1 cup vodka
- 2 28oz can peeled plum tomatoes
- Kosher sald
- freshly ground pepper
- 3/4 lb penne
- 4 tble fresh oregano
- 1 cup heavy cream
- 1/2 cup pecorino romano cheese + extra to sprinkle on pasta
Ingredients
Servings: People
Units:
|
- Pre-heat oven to 375 degrees
- Heat the olive oil in a large oven proof saute pan over medium heat. Add the onions and garlic and cook until translucent, about 5 minutes. Add the red pepper flakes (1/2 tsp give the sauce a nice kick. If you want a milder sauce, cut it back) and cook for another minute. Add the vodka and cook until reduced by half, about 5-7 minutes.
- Meanwhile, drain your tomatoes through a strainer and crush them into the pan with your hands (wear an apron for this one!). Add 2 tsp kosher salt and a good grind of fresh pepper. Cover and cook in the oven for 1.5 hours. Remove from the oven and let it cool a bit.
- Bring a large pot of salted water to a boil and cook your pasta until al dente.
- Pour your tomato mixture into the food processor and puree until smooth. Return to pan.
- Add fresh oregano and the heavy cream. Salt and pepper to taste, simmer for 10 more minutes. Toss the pasta in the sauce and simmer for a couple more minutes. Stir in 1/2 cup grated pecorino romano and serve. Top with additional pecorino romano and a sprinkle of parsley.
Source - Ina Garten's "Foolproof" cookbook: Nick and Toni's Penne alla Vecchia Bettola
I spaced out and didn't pick up fresh oregano (and it's too early for my herb garden here in NY) for this recipe, so I added a sprinkle of dried oregano and dried basil instead. It still came out fantastic, I didn't adjust the recipe here because I'm guessing the fresh herbs will just put it over the top and I'll definitely include them next time. Also, I almost always sub pecorino romano for parmesan, which is what the original recipe called for - I like the flavor better.
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