Penne Alla Vecchia Bettola
Penne Alla Vecchia Bettola is a soul-warming Italian pasta dish that turns pantry staples into an extraordinary culinary experience. This recipe features tender penne pasta enveloped in a rich, velvety vodka tomato sauce that's slow-roasted in the oven to develop deep, caramelized flavors. Infused with hints of garlic, a touch of heat from red chili flakes, and elevated with cream and Parmesan cheese, this dish strikes the perfect balance of comfort and sophistication. The addition of fresh basil provides a burst of aromatic freshness, while the vodka lends a subtle complexity that sets this recipe apart. Ideal for an indulgent weeknight dinner or as a centerpiece for your next gathering, Penne Alla Vecchia Bettola is a must-try recipe for pasta lovers. Serve it with a sprinkle of freshly grated Parmesan and a crusty loaf of bread for the ultimate Italian-inspired feast!
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 3 tablespoons Olive oil
- 1 large (finely chopped) Yellow onion
- 3 (minced) Garlic cloves
- 1 teaspoon Red chili flakes
- 2 tablespoons Tomato paste
- 800 grams Canned whole peeled tomatoes
- 100 milliliters Vodka
- 200 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 10 (roughly torn) Fresh basil leaves
- to taste Salt
- to taste Black pepper
- as needed (for boiling pasta) Water
Instructions
Bring a large pot of salted water to a boil for cooking the pasta later.
In a large oven-safe skillet or sauté pan, heat olive oil over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.
Add the tomato paste and cook, stirring frequently, for 2-3 minutes to caramelize the paste and deepen its flavor.
Pour in the canned whole peeled tomatoes with their juices, crushing them gently with a wooden spoon. Stir to combine.
Add the vodka and stir well. Allow the mixture to simmer for 8-10 minutes to cook off the alcohol and meld the flavors.
Transfer the skillet to a preheated oven at 190°C (375°F). Roast the sauce uncovered for 45 minutes, stirring occasionally to prevent sticking or burning.
While the sauce is in the oven, cook the penne in the boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Remove the skillet from the oven and carefully blend the sauce to achieve a smooth consistency using an immersion blender (or a countertop blender if needed).
Stir in the heavy cream, grated Parmesan cheese, and basil leaves. Season with salt and black pepper to taste.
Return the cooked penne to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a small amount of reserved pasta water to adjust the consistency.
Serve the Penne Alla Vecchia Bettola immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 43.8 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 937 mg | 72% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
