Penne alla Vecchia Bettola is my family’s absolute favorite pasta dish! Al dente pasta is served with a rich vodka sauce that’s perfect with a side of garlic bread.
Should I just stop blogging now? It doesn’t get any better than this one.
I guess we will still need salads and veggie burgers and whatnot, because we can’t stuff ourselves full of the richest, most perfect pasta every minute of every day, can we?
Penne alla vecchia bettola is the Italian name for this penne with vodka sauce. It takes a bit of time, but as we know time is one of the most delicious ingredients you can add to a dish.
Ingredients
- Olive oil
- Onion
- Garlic
- Oregano
- Crushed red pepper
- Vodka
- San Marzano tomatoes
- Heavy cream
- Parmesan cheese
- Penne pasta
- Salt & pepper
How to make penne alla vecchia bettola
- Heat oil in a large ovenproof sauté pan or dutch oven over medium heat. Add the onions and garlic and cook about 5 minutes, until the onions are translucent.
- Add the red pepper flakes and dried oregano and cook 1 minute more.
- Add the vodka and simmer 5 to 7 minutes, until the mixture is reduced by half.
- Using your hands, crush each tomato into the pan.
- Add 2 teaspoons salt and ½ teaspoon black pepper and stir.
- Cover the pan with a tight fitting lid and place in the oven. Bake 1 ½ hours.
- Working in batches, carefully pour the tomato mixture into a blender or food processor and puree until smooth.
- Return the tomato mixture to the sauté pan. Add the fresh oregano, cream, 1 teaspoon salt, and ½ teaspoon pepper. Simmer partially covered for 10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Drain the pasta and add it to the sauce and cook for 2 more minutes. Stir in ½ cup Parmesan cheese.
- Serve hot sprinkled with extra Parmesan and fresh oregano.
Top tips and questions
Can I omit the vodka?
The vodka is a big part of this recipe and I don’t necessarily recommend leaving it out. There is also no good substitute, however the recipe will still technically work without the vodka and you can omit it if you prefer not to consume alcohol.
Is it safe for children to eat vodka pasta sauce?
Yes, the alcohol cooks out of this recipe and just leaves the flavor, making it safe for children to eat without fear of intoxication.
Can I make vodka sauce in the instant pot?
I have not tested this recipe in the instant pot, so can’t make a full recommendation. However, I do think it would be worth experimenting in order to cut down on the cook time.
Can penne alla vecchia bettola be made ahead?
Yes, you can make the sauce up to 3 days ahead and store in the refrigerator in a covered container or mason jar. When ready to eat, cook the pasta and warm the sauce over medium heat on the stove.
You can also make the entire recipe ahead of time, but the sauce will thicken up and soak into the pasta in the refrigerator. You can rewarm in the microwave or on the stove top. You may want to add a little water or extra cream to thin out the sauce.
Is parmesan cheese vegetarian?
Not all parmesan cheese is vegetarian, however you can look for a variety made with vegetable rennet, which would make it vegetarian.
More pasta recipes
- Halloumi Carbonara
- Penne al Pomodoro
- Baked Ravioli
- Roasted Vegetable Lasagna
- Skillet Lasagna
- Spaghetti Arrabbiata
- Olive Oil Alfredo Sauce
- Halloumi Stroganoff
- Spaghetti Aglio Olio
- Easy Fettuccini Alfredo
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Penne alla Vecchia Bettola
Ingredients
- ¼ cup olive oil
- 1 large Spanish onion, chopped
- 3 large cloves garlic, minced
- ¼ – ½ teaspoon crushed red pepper flakes
- 1 ½ teaspoons dried oregano
- 1 cup vodka
- 2 28 ounce cans whole peeled plum tomatoes, (preferably San Marzano), drained
- Kosher salt and freshly ground black pepper
- 12 ounces penne
- 2 tablespoons chopped fresh oregano leaves, plus more for serving
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Preheat the oven to 375ºF.
- Heat oil in a large ovenproof sauté pan or dutch oven over medium heat. Add the onions and garlic and cook about 5 minutes, until the onions are translucent.
- Add the red pepper flakes and dried oregano and cook 1 minute more.
- Add the vodka and simmer 5 to 7 minutes, until the mixture is reduced by half. Using your hands, crush each tomato into the pan.
- Add 2 teaspoons salt and ½ teaspoon black pepper and stir. Cover the pan with a tight fitting lid and place in the oven. Bake 1 ½ hours.
- Working in batches, carefully pour the tomato mixture into a blender or food processor and puree until smooth.
- Return the tomato mixture to the sauté pan. Add the fresh oregano, cream, 1 teaspoon salt, and ½ teaspoon pepper. Simmer partially covered for 10 minutes.
- Meanwhile, cook the pasta according to package directions. Drain the pasta and add it to the sauce and cook for 2 more minutes. Stir in ½ cup Parmesan cheese.
- Serve hot sprinkled with extra Parmesan and fresh oregano.
Notes
Kelly @ Hidden Fruits and Veggies says
I’ve only ever bought vodka sauce in a jar (or mixed already and marinara together and called it vodka sauce…). I love the canned stuff and vodka in general, so I’m definitely going to need to try this!
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Melissa says
Looooove this recipe! So yummy.