Penne Alla Vecchia Bettola

On December 12th of 2021, we meet my son, John, and his wife Mary, at Oracle Park (Home of the SF Giants) for a Holiday photo shoot.  Afterwards, we visited their home for an early dinner. While the Artichoke and Spinach soap was tasty, the true winner was the main dish, Penne Alla Vecchia Bettola.  This recipe found in Ina Garden's Cookbook "Foolproof", but actually came from Joe Realmuto chef at Nick & Toni's in East Hampton.  This is one of the best pasta dishes I have ever had.  While Puttanesca and Cacio E Pepe are my favortes this one come very close.

Ingredients

• 1 Cup Good Olive Oil
• 1 Medium Spanish Onion, Chopped
• 3 Cloves of Garlic, Diced
• ½ teaspoon chrushed red pepper flakes, use ¼ teaspoon for a less spicy pasta finish.
• 1-½ teaspoons dried Oregano
• 1 Cup Vodka
• 2 (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black peppe
• ¾ Pound Penne Pasta
• 4 Tablesoons Fesh Oregano
• ¾ to 1 Cup Heavy Cream
• Grated Parmesan Cheese

Procedure

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a large oven proof saute 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.
3. 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.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
6. 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.