Pasta alla Vecchia Bettola

Pasta alla Vecchia Bettola
Yield: 1

Pasta alla Vecchia Bettola

Pasta alla Vecchia Bettola recipe

Learn how to make Pasta alla Vecchia Bettola

Prep Time 30 minutes
Cook Time 2 hours
Additional Time 10 minutes
Total Time 2 hours 40 minutes


  • 1/4 cup good olive oil
  • 2 1/2 cups chopped Spanish onion (1 large)
  • 1 tablespoon minced garlic (3 cloves)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 1 cup vodka
  • 2 28-ounce cans peeled plum tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound penne rigate
  • 2 tablespoons chopped fresh oregano, plus extra for serving
  • 1 cup heavy cream (or less, to taste)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving


    1. Preheat the oven to 375° F
    2. In a large (12-inch) ovenproof sauté pan with a tight-fitting lid (if you don't have one, use a Dutch oven), heat the olive oil over medium heat, uncovered. Cook the onions and garlic for 5 minutes, or until the onions are translucent. Cook for 1 minute more after adding the red pepper flakes and dried oregano. Simmer for 5 to 7 minutes, or until the mixture has been reduced by half
    3. Meanwhile, strain the tomatoes through a sieve and crush them with your hands in the pan. (Editor's note: Save the tomato juice for Bloody Marys or freeze it for other sauces, or leave it in—it won't harm the sauce, but it will take longer to cook down.) Combine 2 teaspoons salt and 1/2 teaspoon black pepper in a mixing bowl. Place the pan in the oven for 1 1/2 hours, covered with a tight-fitting lid. Allow the pan to cool for 15 minutes after removing it from the oven.
    4. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Return to the pot after draining.
    5. Put the tomato mixture in a blender and puree it in batches until the sauce is smooth. Return to the frying pan.
    6. Reheat the sauce, then add 1 tablespoon fresh oregano and enough heavy cream to make it creamy. Simmer for 10 minutes after adding salt and pepper to taste. Cook for 2 minutes more after adding the sauce to the pasta, reserving any excess. 1/2 cup Parmesan cheese, stirred in On each plate, top with a sprinkle of Parmesan and a sprig of fresh oregano. Any leftover sauce can be used to make more pasta or a vodka pizza with fresh mozzarella.

Nutrition Information



Serving Size


Amount Per Serving Calories 824Total Fat 41gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 20gCholesterol 78mgSodium 347mgCarbohydrates 70gFiber 9gSugar 20gProtein 18g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe