Penne Alla Vecchia Bettola

Prep Time: 30 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs 15 mins | Yield: 6 Servings

If you want only the best for your family, then this recipe is the one for you! I used fresh tomatoes for this recipe. If you have them in your garden, well it’s time to pick them! Try this recipe now. Enjoy!

Ingredients:

½ c heavy cream

¼ c olive oil extra virgin

¼ – ½ tsp chilli flakes (depending on how spicy you like it)

¾ lb. penne pasta

3 cloves garlic crushed

12-15 Roma tomatoes (depending on size), diced

Parsley or fresh oregano to garnish

1 yellow onion medium, chopped

1 tsp dried oregano

Salt and freshly ground black pepper

½ c Parmesan cheese shredded

1 c vodka

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Place an oven-proof skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the onions and sauté until soft.

Add garlic, chilli flakes, and oregano. Sauté until aromatic.

Pour in the vodka and stir until well blended. Let it simmer for 5 minutes or until it reduces its volume.

Add the tomatoes, then sauté until soft.

Cover the skillet with the lid, then transfer it inside the preheated oven.

Cook everything for about an hour and 30 minutes.

Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Remove the skillet from the oven, then transfer the content into a blender. Pulse until pureed.

Transfer the pureed ingredients into a pan, then turn the heat to medium.

Add cream and stir until well blended. Simmer for about 3 minutes.

Add the grated cheese, pepper, and salt. Stir until well blended.

Add the drained pasta and toss until well coated by the delicious sauce.

Sprinkle a generous amount of grated cheese over each serving.

Sprinkle freshly chopped herbs and pepper on top to garnish.

Serve and enjoy!

Nutrition Facts:

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