Penne Alla Vecchia Bettola

• Produce

  • 1/4 tsp Chili flakes
  • 3 Garlic cloves
  • 1 tsp Oregano, dried
  • 1 Parsley or fresh oregano
  • 12 Roma tomatoes
  • 1 Yellow onion, medium

• Pasta & Grains

  • 3/4 lb Penne pasta

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 cup Vodka

• Other

  • ½ cup of shredded Parmeggano Reggiano

Found on innocentdelight.com

Description

Ingredients

• ¼ cup of extra virgin olive oil
• 1 medium yellow onion
• 3 garlic cloves, crushed
• ¼ - ½ teaspoon of chili flakes (depending on how spicy you like it)
• 1 teaspoon of dried oregano
• 1 cup of vodka
• 12-15 Roma tomatoes (depending on size), diced
• ½ cup of heavy cream
• ½ cup of shredded Parmeggano Reggiano
• ¾ pound of penne pasta
• Salt and freshly ground black pepper
• Parsley or fresh oregano to garnish

Directions

• Preheat the oven to 375F
• In a oven proof skillet heat up olive oil, add onions and sauté for about 5 minutes until translucent
• Add garlic and chili flakes and oregano and cook for another minute
• Add vodka and let it cook until reduced by half, about 5-7 minutes
• In the meantime cut up the tomatoes
• Add to the pan and cook for another 5 minutes
• Cover the pan with the fitted lid and transfer to the oven
• Roast for 1 hour and a half
• Cook pasta according to instructions but 1 minute less (you want to finish cooking it in the sauce)
• Remove the tomatoes from the oven and puree in a blender (be careful to cover the blender tightly with kitchen towels and do not fill up more than ⅓rd at the time)
• Once all the sauce is blended, place it in the pan and add cream
• Mix together and let cook for about 3 minutes
• Add grated cheese and season with salt and pepper
• Add pasta to the sauce, mix well and let it cook for another minute
• Sprinkle with fresh herbs, more cheese and pepper and serve immediately.