PENNE ALLA VECCHIA BETTOLA – PASTA IN VODKA SAUCE

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In the meantime, shred some good quality Parmigiano Reggiano. It is really important to have a good quality, freshly shredded cheese. The taste and texture will be totally different if you use processed store-bought pre-shredded cheese with questionable quality.

Sprinkle some more cheese, black pepper and parsley on top and enjoy. You should serve it immediately for best taste and texture. However I had leftovers and we heated it up the next day for lunch, and it was still super delicious.

Ingredients

• 1/4 cup olive oil extra virgin
• 1 yellow onion medium , chopped
• 3 cloves garlic crushed
• 1/4 - 1/2 teaspoon chili flakes (depending on how spicy you like it)
• 1 teaspoon dried oregano
• 1 cup vodka
• 12-15 Roma tomatoes (depending on size), diced
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 3/4 pound penne pasta
• Salt and freshly ground black pepper
• Parsley or fresh oregano to garnish

Instructions

1. Preheat the oven to 375F;
2. In an ovenproof skillet heat up olive oil, add onions and sauté for about 5 minutes until translucent;
3. Add garlic and chili flakes and oregano and cook for another minute;
4. Add vodka and let it cook until reduced by half, about 5-7 minutes;
5. In the meantime cut up the tomatoes
6.  .................................
7. .........................................

Full Instructions : Click Here

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