Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)

A recipe for Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)! Penne is tossed in an oven-roasted tomato sauce with vodka and cream.

This version of Penne all Vodka translates literally to Old Tavern Penne and was originally created in a restaurant in Florence.

It was featured in the United States by the executive chef of Nick and Toni’s in East Hampton, New York, Joe Realmuto, and shared by Ina Garten. I first came across the recipe over on So Tasty So Yummy and adjusted a few things for my personal taste.

The dish does take some time to make at over 2 hours, but most of it is hands off and results in a more concentrated, intense flavor in the tomatoes.

Begin by softening onions in a pan over medium heat, then flavor with garlic, oregano, and red pepper flakes before adding the vodka and simmering until reduced by half.

Crush in the peeled tomatoes, season with salt and pepper, then transfer the pan to the oven to cook, covered, for 1 1/2 hours.

Blend until smooth and simmer for a few minutes longer with heavy cream before tossing with the pasta and serving immediately with freshly grated parmesan.

A Few Tips

Use an oven safe large pan with an oven safe lid to prepare the vodka tomato sauce.

Rub the dried oregano between your fingers as you add it to the pan to help bring out the flavor.

I made the sauce using 2 (28 ounce, 794 gram) cans of whole, peeled tomatoes. You can also swap for fresh, vine-ripened tomatoes. Just make sure to blanch them briefly in boiling water first and peel before adding to the pan.

Be careful as you crush the tomatoes into the pan. I created a mess with the first couple by trying to work too quickly. Don’t wear white shirts.

Puree the oven-roasted tomato sauce until smooth using an immersion blender or stand blender. If using a stand blender, take care when transferring and it may need to be blended in batches.

If the sauce is too thick to blend, add a large splash of the pasta cooking water. If too thin, simmer uncovered for a few more minutes.

Adjust the salt and freshly ground black pepper to taste. Same goes for the cream.

Do not add the grated parmesan until after removing the pan from heat.

Want a little more heat? Bump up the red pepper flakes to 1/2 teaspoon or as desired.

I tossed the sauce with Penne. You can also swap for another medium shaped pasta shape such as rigatoni. Try to make sure it has twists or holes to hold the sauce.

Cook the pasta just until barely tender, al dente. The penne will soften a little more in the sauce.

Looking for more recipes using tomatoes?

Try my:

• Šalša (Croatian Tomato Sauce)
• Jeow Mak Len (Lao Tomato Dipping Sauce)
• Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

This recipe was originally posted in July 2013 and updated in August 2023.

Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce) Recipe

Adapted from Barefoot Contessa

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5 from 2 votes

Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)

A recipe for Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)! Penne is tossed in an oven-roasted tomato sauce with vodka and cream.

Course Main

Cuisine Italian-American

Keyword cream, noodle, pasta, penne, tomato, vodka

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

0 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1 medium onion peeled and chopped
• 3 cloves garlic peeled and minced
• 1/2 tablespoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 cup (240 milliliters) vodka
• 2 cans (28 ounces, 794 grams each) peeled tomatoes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound (450 grams) dried penne pasta
• 3/4 cup (177 milliliters) heavy cream
• 1/4 cup (6 grams) fresh parsley finely chopped, plus more for garnish
• 1 ounce (28 grams) freshly grated Parmesan cheese plus more for garnish

Instructions

• Preheat oven to 375˚F (190˚C).
• Drizzle the olive oil in a large, oven proof pan over medium heat.
• Once heated, add the onions and cook, stirring occasionally, until they begin to soften and become translucent, about 5 minutes. If needed, add a little more olive oil.
• Stir in the garlic, dried oregano, and red pepper and cook for another minute.
• Pour in the vodka, scraping the bottom and sides of the pan to remove any browned pieces, and cook, stirring occasionally, until reduced by half.
• Crush the peeled tomatoes into the pan. Sprinkle with salt and pepper, cover, and place in preheated oven. Cook for 1 1/2 hours, stirring around halfway through the cooking time.
• Remove from oven and allow to cool for 15 minutes. Blend using an immersion blender or carefully transfer to a stand blender to blend until smooth.
• In a large pot, bring water to a boil. Add pasta and cook until al dente, just tender. Drain and set aside.
• Pour the tomato sauce back into the pan and place over medium heat.
• Stir in the heavy cream and chopped parsley. Adjust seasonings to taste, adding more salt and pepper if needed and simmer for 10 minutes, stirring occasionally.
• Fold in the tender pasta and cook just until heated through.
• Remove from heat and stir in the freshly grated parmesan.
• Serve immediately with additional Parmesan and parsley.