Pasta alla Vecchia Bettola: A Flavorful Twist on Classic Italian Pasta
If you’re craving a comforting Italian dish with a rich and savory flavor, Pasta alla Vecchia Bettola is the perfect recipe to try. With a blend of sweet cherry tomatoes, a dash of vodka, and a hint of creamy texture from fresh cream, this dish is a treat for both the eyes and the palate. Traditionally, this recipe uses penne rigate, but you can use any pasta shape of your choice to suit your preferences.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Datterini Cherry Tomatoes | 750g |
| Fresh Liquid Cream | 30g |
| Vodka | 20g |
| Garlic | 1 clove |
| Yellow Onion | 1 medium |
| Oregano | 1 tsp |
| Fresh Chili Pepper | 1 |
| Extra Virgin Olive Oil | As needed |
| Fresh Parsley | As needed |
| Black Pepper | As needed |
| Fine Salt | As needed |
| Parmigiano Reggiano DOP | 40g (grated) |
Instructions:
Step 1: Prepare the ingredients. Begin by cutting the datterini cherry tomatoes in half. Finely chop the garlic and dice the yellow onion. Set these aside, ready for the next steps.
Step 2: Heat a large pan that’s suitable for oven use (alternatively, use a separate baking dish). Pour a generous amount of extra virgin olive oil into the pan. Add the chopped garlic, onion, and oregano. Sauté these ingredients on moderate heat for a few minutes until the onions become translucent and fragrant.
Step 3: Once the onion and garlic mixture is golden, add the vodka to the pan. Allow the alcohol to cook off for a few minutes, stirring occasionally. Season with salt and black pepper to taste. Keep stirring and let it cook on a moderate flame for an additional few minutes.
Step 4: Now it’s time to add the cherry tomatoes into the pan. Stir the tomatoes gently into the mixture, allowing them to soften and release their juices. Once everything is well combined, carefully transfer the pan to your preheated static oven at 180°C (350°F). Let it bake for 45 minutes, stirring halfway through.
Step 5: While the sauce is baking, bring a large pot of salted water to a boil. Just before the tomatoes are ready, add the penne rigate to the water and cook according to package instructions for al dente pasta.
Step 6: After the 45-minute baking time, remove the pan from the oven. Return it to the stovetop on moderate heat. Add fresh cream to the pan and stir everything together to form a creamy, flavorful sauce.
Step 7: Drain the pasta when it is al dente, saving a little pasta water in case you need to adjust the sauce consistency. Immediately add the drained pasta to the pan with the sauce. Toss everything together, allowing the pasta to absorb the rich, creamy sauce for a couple of minutes.
Step 8: To finish, sprinkle grated Parmigiano Reggiano DOP over the pasta, giving it a nice salty bite. Continue to toss until the cheese melts into the sauce, creating a luscious coating on the pasta.
Step 9: Garnish with a sprinkle of fresh parsley and a touch of chili pepper for an extra kick, if desired. Serve immediately while hot.
Tips for Success:
- Vodka in the sauce: The vodka adds a slight tangy flavor that enhances the sweetness of the tomatoes, making the sauce rich and deep. Don’t skip this ingredient as it’s crucial to achieving the unique taste of this dish.
- Creamy sauce: The fresh cream adds a smooth and luscious texture to the sauce. You can adjust the amount to your preference for a creamier finish.
- Choice of pasta: While penne rigate is traditional, any pasta that can hold a substantial amount of sauce works well. Try rigatoni, farfalle, or even spaghetti for a different twist.
- Baking the sauce: Baking the sauce in the oven allows the flavors to meld beautifully, creating a perfectly balanced sauce that can’t be achieved just by stovetop cooking.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 12g |
| Carbohydrates | 65g |
| Fats | 15g |
| Saturated Fats | 4g |
| Fiber | 3g |
| Sodium | 350mg |
| Sugars | 7g |
Why You’ll Love Pasta alla Vecchia Bettola
This recipe is a perfect balance of rich tomato flavor, creamy texture, and a hint of heat, making it a standout meal for any occasion. Whether you’re preparing a family dinner or looking to impress guests, Pasta alla Vecchia Bettola will certainly be a hit. The addition of vodka, garlic, and fresh herbs creates a sophisticated sauce that’s comforting yet exciting, and the Parmigiano Reggiano elevates it to a whole new level of indulgence.
So, next time you’re craving an Italian classic with a twist, reach for this recipe and prepare to enjoy the flavors of Pasta alla Vecchia Bettola—a dish that’s as satisfying as it is delicious.
