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 to mop it all up.
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Everyone in my family agrees, this is the best meal out there.
Penne alla vecchia bettola is an Italian name roughly meaning "penne from the old run down house". It is essentially penne with a slow roasted 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. This recipe is adapted from the great Ina Garten. I mostly increased proportions to feed my big family rather than the iconic Jeffrey.
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
San Marzano tomatoes
San Marzano tomatoes are a flavorful plum tomato from Italy. You can make this recipe with regular canned whole tomatoes, but choosing San Marzano tomatoes really improves the flavor and texture of the sauce.
San Marzano tomatoes are sold near the regular canned tomatoes as well as in the organic aisle. They should be labeled clearly as San Marzano.
What kind of vodka to use
While the flavor of your tomatoes is really important here, the quality of your vodka is not. I usually purchase a cheaper vodka for cooking with, although if you prefer the taste of one brand over the other you may want to go with that.
What kind of pan to use
It is important to use a pan with a tight fitting lid that is large enough to hold the contents, can be used on the stove top, and can be used in the oven. I like my Cuisinart dutch oven, but a braiser or casserole pan may also work.
Make ahead
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. Rewarm leftovers in the microwave or on the stove top. You may want to add a little water or extra cream to thin out the sauce.
How to store penne with vodka sauce
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this before or after adding the pasta for up to 3 months. I recommend freezing the sauce separately, and cooking the pasta fresh before adding it to the thawed sauce.
Tips for customizing penne alla vecchia bettola
- To double this recipe (you'll want to!), double everything except the olive oil. Instead, use ⅓ cup olive oil.
- If only using dried herbs, cut the quantities in half
- Meat eaters can serve with salmon, crab, lobster, or chicken
- Use a gluten free pasta to make this gluten free
- Substitute half and half for the heavy cream for a lighter sauce
FAQ
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 or try substituting vegetable stock if you prefer not to consume alcohol.
Yes, the alcohol cooks out of this recipe and just leaves the flavor, making it safe for children to eat without fear of intoxication.
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.
Not all parmesan cheese is vegetarian because it is made with animal rennet, 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
- 2 cups diced sweet yellow onion
- 3 large cloves garlic, minced
- ¼ - ½ teaspoon crushed red pepper flakes
- 1 ½ teaspoons dried oregano
- 1 cup vodka
- 56 ounces canned whole peeled plum tomatoes, (preferably San Marzano), drained
- Kosher salt and freshly ground black pepper
- 16 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 as necessary, 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.
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.