PENNE ALLA VECCHIA BETTOLA – PASTA IN VODKA SAUCE

Penne Alla Vecchia Bettola – pasta in Vodka Sauce formula with Oven Roasted Tomato from the well known East Hampton's eatery: Nick and Toni's, highlighted by Ina Garten on Food Network – Barefoot Contessa; with my little touch of utilizing new tomatoes from my own patio nursery.

Slow broiling tomatoes in the stove was simply splendid. As of late I saw this scene again and the light lit up in my mind – I have to make it with my own tomatoes from my own one of a kind patio nursery. This formula is an ideal Italian dinner. It can fill in as supper, lunch, side dish to some light, barbecued meats or a veggie lover primary dish. And so on!

Goodness no doubt, I've been attempting my hand at cultivating. I've been "creating produce!" I am so glad for my greenhouses. I just have herbs, tomatoes, and peppers; however it is such a stunning inclination to develop something from the scratch. I've had such a significant number of tomatoes that I expected to think of numerous innovative approaches to utilize them. Subsequently, this flavorful pasta rung a bell.

I utilized my crisp Roma Tomatoes, rather than canned tomatoes, and the outcome was basically remarkable.

WHAT DOES PENNE ALLA VECCHIA BETTOLA MEAN

Penne Alla Vecchia Bettola is pasta in vodka sauce that makes an interpretation of in Italian to Old Tavern or "Pens of the Old Tavern" or Tavern pasta. I can promise you this is the best pink pasta or pasta in vodka sauce you will ever attempt!

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Ingredients

• 1/4 cup olive oil extra virgin
• 1 yellow onion medium , chopped
• 3 cloves garlic crushed
• 1/4 - 1/2 teaspoon chili flakes (depending on how spicy you like it)
• 1 teaspoon dried oregano
• 1 cup vodka
• 12-15 Roma tomatoes (depending on size), diced
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 3/4 pound penne pasta
• Salt and freshly ground black pepper
• Parsley or fresh oregano to garnish

Instructions

1. Preheat the oven to 375F;
2. In an ovenproof skillet heat up olive oil, add onions and sauté for about 5 minutes until translucent;
3. Add garlic and chili flakes and oregano and cook for another minute;
4. Add vodka and let it cook until reduced by half, about 5-7 minutes;
5. In the meantime cut up the tomatoes;
6. Add to the pan and cook for another 5 minutes;
7. Cover the pan with the fitted lid and transfer to the oven;
8. Roast for 1 hour and a half;
9. Cook pasta according to instructions but 1 minute less (you want to finish cooking it in the sauce);
10. 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 1/3rd at the time);
11. Once all the sauce is blended, place it in the pan and add cream;
12. Mix together and let cook for about 3 minutes;
13. Add grated cheese and season with salt and pepper;
14. Add pasta to the sauce, mix well and let it cook for another minute;
15. Sprinkle with fresh herbs, more cheese and pepper and serve immediately.

For more detail : bit.ly/2G5Jj14

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