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Category: Pasta
Prep Time: Cook Time: Total Time:
1/4 cup good 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 (28-oz) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
1 lb penne pasta
4 tbsp fresh oregano
3/4 cup to 1 cup heavy cream
Grated Parmesan cheese
Preheat the oven to 375. 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 tsp 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 it 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. return to the pan. Reheat the sauce, add 2 tbsp 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 on each plate.
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PENNE ALLA VECCHIA BETTOLA - The Barefoot Contessa
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Category: Pasta
Prep Time: Cook Time: Total Time:
1/4 cup good 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 (28-oz) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
1 lb penne pasta
4 tbsp fresh oregano
3/4 cup to 1 cup heavy cream
Grated Parmesan cheese
Preheat the oven to 375. 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 tsp 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 it 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. return to the pan. Reheat the sauce, add 2 tbsp 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 on each plate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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