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Penne Alla Vecchia Bettola

 

 


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Penne Alla Vecchia Bettola,
Nick and Toni's

2009, Joseph Realmuto, All Rights Reserved

Food Network Show: Barefoot Contessa

4 to 5 servings

1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
Two 28-ounce cans peeled plum tomatoes,
preferably San Marzano
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Preheat oven to 375 degrees F.
Heat the olive oil in a large oven proof sauté 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 teaspoons 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 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 tablespoons 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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