Do you love the flavor of a slow cooked pasta sauce but don’t want to take the time to wait for it cook over the stove? This is the recipe for you as you actually do all the prep but then place it in the oven. This is why I love Ina Garten and Barefoot Contessa recipes so much. My family adored this Penne with Vodka Recipe and now worries the alcohol gets burned off. Plus be sure to read the whole post to see what I did with the Tomato Cans as decor for the Italian Themed Dinner.
Your kitchen will smell amazing with the smell of cooking onions, and really this is all the cooking you will have to do.
Add a good vodka to your recipe, even though it burns off the quality of the vodka is what you will be tasting in the final dish.
Then add the best Peeled tomatoes you can afford. I love using Cento tomatoes one for flavor and also I love the can label. Stay tuned to see why.
Now you are ready to put the pan in the oven and just let the magic of the flavors meld together. Time to grab yourself a glass of Italian Wine or something and kick up your feet. Well for a while, you need to heat up the water for the pasta.
Add your cheese and a little more oregano for color. YUMMY. There is plenty of sauce to go around.
Keep your tomato cans and fill them with some flowers to set the theme for this Italian themed dinner of Easy Penne with Vodka Sauce.
Penne alla Vecchia Bettola Or Penne with Vodka Sauce
Recipe from Barefoot Contessa Foolproof by Ina Garten
- ¼ cup good olive oil
- 2½ cups chopped Spanish onion (1 large)
- 1 tablespoon minced garlic (3 cloves)
- ½ teaspoon crushed red pepper flakes
- 1½ teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans whole peeled plum tomatoes, drained
- Kosher salt and freshly ground black pepper
- ¾ – 1 pound penne
- 2 tablespoons chopped fresh oregano leaves, plus extra for serving
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus extra for serving
Preheat the oven to 375 degrees.
Heat the oil in a large (12-inch) ovenproof sauté pan ( I use All-Clad Pan) over medium heat. Add the onions and garlic and cook for about 5 minutes, until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. Using clean hands, crush each tomato into the pan. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pan with a tight-fitting lid, place in the oven, and bake for 1½ hours.
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Drain and set aside.
Two cups at a time, carefully pour the tomato mixture into a blender and purée until smooth. Return the tomato mixture to the sauté pan (be careful; the handle is hot!). Add the fresh oregano, cream, 1 teaspoon salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.