If you’ve known me for any length of time you’ll know that my love for pasta and Italian food in general runs deep. As a runner since I was 11 years old, pasta has always been my go to fuel, whether involving a tomato sauce, cheese based sauce, pesto, a hearty bolognese…it moves my soul. This is currently a new family favorite at our house and it is sure to not render any leftovers so if that’s what you’re looking for, then make double. This rigatoni alla vecchia bettola is sure to not disappoint.
Rigatoni Alla Vecchia Bettola
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 (28 oz. canned fire roasted tomatoes will dub just fine and you can skip the oven roasting
- 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
- Preheat the oven to 375F.
- In an ovenproof skillet heat up olive oil, add onions and sauté for about 5 minutes until translucent;
- Add garlic and chili flakes and oregano and cook for another minute;
- Add vodka and let it cook until reduced by half, about 5-7 minutes;
- In the meantime cut up the tomatoes;
- Add to the pan and cook for another 5 minutes;
- Cover the pan with the fitted lid and transfer to the oven;
- Roast for 1 hour and a half;
- Cook pasta according to instructions but 1 minute less (you want to finish cooking it in the sauce);
- Remove the tomatoes from the oven and puree in a blender (be careful to cover the blender tightly with kitchen towels and do not fill up more than 1/3rd at the time);
- Once all the sauce is blended, place it in the pan and add cream;
- Mix together and let cook for about 3 minutes;
- Add grated cheese and season with salt and pepper;
- Add pasta to the sauce, mix well and let it cook for another minute;
- Sprinkle with fresh herbs, more cheese and pepper and serve immediately.
