Penne Alla Vecchia Bettola by Nick & Toni’s chef Joe Realmuto
Eric Striffler
Be taught to make Nick & Toni’s chef Joseph Realmuto’s Penne Alla Vecchia Bettola with this scrumptious recipe!
Yields 2 quarts and serves 6–8 individuals.
Elements:
2 28-oz Cans of peeled plum tomatoes
1 Medium Spanish onion, diced
7 Cloves of garlic
¼ Cup additional virgin olive oil
½ tbsp pink chile flakes
1 ½ tbsp dried oregano
1 Cup vodka
Salt to style
2 Cups heavy cream
4 Tbsp Recent chopped oregano
Instructions:
- Set oven to 375 levels.
- Drain tomatoes by a sieve and crush with fingers into an oven-proof 5-quart pot.
- In a big saute pan, sweat onions and garlic in oil till translucent over medium warmth.
- Add chili flakes and oregano.
- Add vodka and let scale back by half.
- Pour onion combination over tomatoes.
- Cowl with tight lid and place in oven.
- Prepare dinner for 90 minutes at 375 levels.
- Take out of oven and let sauce cool for quarter-hour.
- In a blender, puree sauce till a easy consistency.
- To serve, reheat 1 cup sauce with a ½ cup cream for every particular person, sprinkle with contemporary chopped oregano, season with salt and simmer for five minutes.
- Toss with cooked penne pasta and grated Parmesan cheese.
- Serve and luxuriate in!
~ Recipe courtesy of Nick & Toni’s, nickandtonis.com