• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Penne Alla Bettola

  • Recipe Submitted by on

Category: Pasta, Vegetarian, Main Dish

 Ingredients List

  • 4 tb Extra virgin olive oil
  • 4 Plump fresh garlic cloves,
  • -minced
  • 1/2 ts Hot red pepper flakes, or to
  • -taste
  • Sea salt
  • 28 oz (765g) can Italian plum
  • -tomatoes in juice
  • 1 lb (500g) penne pasta
  • 8 fl (250 ml) double cream
  • 2 tb Vodka
  • 1 oz (30g) chopped parsley

 Directions

In an unheated frypan large enough to hold the pasta later on, combine the
oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat
with the oil. Cook over moderate heat just until garlic turns golden but
does not brown - 2-3 mins. Add tomatoes and crush them. Stir to blend and
simmer uncovered until the sauce begins to thicken, about 15 mins. Taste
for seasoning.

Meanwhile cook pasta in normal fashion until al dente.

Add the drained pasta to the tomato sauce, toss, add the vodka, toss again,
then add the cream and toss. Cover, reduce the heat to low and let rest for
1-2 mins so that the pasta can absorb the sauce. Add the parsley and toss
again.

Traditionally cheese is not served with this dish.

I add slices of a salami type sausage to this recipe. from Patricia Wells'
Trattoria

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?