📝 About This Recipe
Inspired by the legendary recipe from Nick and Toni’s in East Hampton, this dish elevates the classic Penne alla Vodka to a sublime culinary experience. By slow-roasting the tomatoes in the oven for over an hour, the natural sugars caramelize, creating a depth of flavor and a silky texture that a stovetop sauce simply cannot match. It is a decadent, velvety masterpiece that balances the brightness of Italian tomatoes with the richness of heavy cream and a subtle kick of red pepper flakes.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra-virgin olive oil (high quality)
- 1 medium Yellow onion (finely diced)
- 3-4 pieces Garlic cloves (minced)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 1 teaspoon Dried oregano (crushed between palms to release oils)
The Roasted Sauce
- 28 ounces San Marzano whole peeled tomatoes (canned, drained of half the juice)
- 1/2 cup Vodka (plain, mid-shelf quality)
- 1 teaspoon Kosher salt (plus more for pasta water)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 1 pound Penne Rigate (dried pasta)
- 3/4 cup Heavy cream (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 5-6 leaves Fresh basil leaves (torn or chiffonade)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
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2
In a large oven-proof Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic, red pepper flakes, and dried oregano. Cook for about 1 minute until the garlic is fragrant and the spices are toasted.
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4
Add the drained San Marzano tomatoes to the pot. Use a wooden spoon or a potato masher to break the tomatoes into smaller chunks.
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5
Pour in the vodka and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Bring the mixture to a simmer for 2 minutes to allow some alcohol to evaporate.
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6
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 1 hour and 30 minutes. The long roast time is the secret to the deep, concentrated flavor.
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7
Carefully remove the pot from the oven (the handle will be very hot!). Let it cool for 5 minutes.
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8
Using an immersion blender, blend the sauce directly in the pot until it is mostly smooth but still retains a tiny bit of texture. Alternatively, transfer to a standard blender in batches.
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9
While the sauce is cooling slightly, bring a large pot of heavily salted water to a boil. Cook the penne rigate until it is 2 minutes shy of al dente (it will finish cooking in the sauce).
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10
Place the pot of blended sauce back on the stovetop over low heat. Stir in the heavy cream and half of the Parmigiano-Reggiano. The sauce will turn a beautiful vibrant orange.
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11
Reserve 1 cup of the starchy pasta water, then drain the penne. Add the pasta directly into the sauce.
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12
Toss the pasta with the sauce over medium-low heat for 2-3 minutes. If the sauce becomes too thick, add the reserved pasta water a splash at a time until the sauce coats each tube of penne perfectly.
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13
Stir in the fresh parsley and torn basil. Taste and adjust seasoning with more salt or pepper if needed.
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14
Serve immediately in warmed bowls, topped with the remaining Parmigiano-Reggiano and a final drizzle of extra-virgin olive oil.
💡 Chef's Tips
Use high-quality canned San Marzano tomatoes; their low acidity and thick flesh are vital for the roasting process. Don't skip the oven roasting—this is what differentiates 'Vecchia Bettola' from a standard 20-minute vodka sauce. If you don't have an immersion blender, a food mill also works beautifully for a rustic, velvety texture. Always salt your pasta water until it tastes like the sea; since the pasta is finished in the sauce, this ensures every layer is seasoned. If the sauce looks too 'orange' or light, you can add a tablespoon of tomato paste during the onion sauté step for a deeper red hue.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light-bodied Chianti to cut through the richness of the cream. Serve alongside a simple arugula salad with a lemon-shallot vinaigrette to provide a bright, peppery contrast. Provide plenty of crusty ciabatta or garlic bread for 'fare la scarpetta'—mopping up the extra sauce. For a protein boost, top with grilled shrimp or slices of pan-seared chicken breast. A side of roasted broccolini with lemon zest makes for a perfect green accompaniment.