Ina Garten's Pasta Alla Vecchia Bettola
Source: The Barefoot Contessa's Foolproof
Source: The Barefoot Contessa's Foolproof
- kosher salt
- freshly ground black pepper
- 1 cup vodka
- 3 cloves of garlic minced
- â¼ cup olive oil
- 1 medium (or a few small) spanish onion(s) chopped to yield 2â½ cups
- â¼ - â½ teaspoon crushed red pepper flakes (if you just use a pinch and adjust at the end. the â½ teaspoon makes fo
- 1 teaspoons dried oregano (optional — i didn't use. i love dri but i don't always love it in tomato sauce.)
- 2 cans peeled plum tomatoes
- â¾ pound penne pasta or whatever shape you like
- 4 tablespoons fresh oregano (i used basil)
- â¼ to 1 cup heavy cream
- grated parmigiano or pecorino
- Carbohydrate 0.08952525 g
- Cholesterol 1.185 mg
- Fat 0.4515615 g
- Fiber 0.0139125 g
- Protein 0.62974875 g
- Saturated Fat 0.2862795 g
- Serving Size 1 1 cup (49g)
- Sodium 31.64414 mg
- Sugar 0.07561275 g
- Trans Fat 0.0234585 g
- Calories 110 calories
Step-by-step
- Preheat oven to 375°F.
- Heat the olive oil in a large oven-proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent.
- Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more.
- Add the vodka and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.
- Meanwhile, drain the tomatoes through a sieve. (Save the strained juice.) Crush the tomatoes into the pan with your hands.
- Add 2 teaspoons salt and a pinch of black pepper.
- Cover the pan with a tight-fitting lid and place it in the oven for 1 ½ hours.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
- Place the tomato mixture in a blender or food processor and puree in batches until the sauce is smooth.
- Return sauce to the pan.
- Reheat the sauce, add 2 tablespoons fresh oregano (if using) and enough heavy cream to make the sauce creamy.
- Add salt (if necessary) and pepper to taste, and simmer for 10 minutes.
- Toss the pasta into the sauce and cook for 2 minutes more.
- Stir in a generous handful of grated cheese.
- Serve with an additional sprinkle of cheese and a sprinkle of fresh oregano (if using) on each plate.
My Love Affair with Ina Garten's Pasta Alla Vecchia Bettola
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. But lately, I've discovered a recipe that's become a true lifesaver – Ina Garten's Pasta Alla Vecchia Bettola. It's not just a meal; it's an experience, a culinary journey that transports you to a sun-drenched Italian kitchen, even if you're just in your own cozy home. What initially drew me to this recipe was its simplicity, its promise of rich, flavorful pasta that wouldn't demand hours of my precious time. And let me tell you, it delivers on that promise, and so much more.
The beauty of this dish lies in its seemingly effortless elegance. The ingredients are simple, familiar staples that you probably already have in your pantry. The process is straightforward, yet the result is a pasta dish that's far more impressive than its ease of preparation would suggest. The sauce, a vibrant blend of tomatoes, garlic, and a touch of vodka, is unbelievably creamy and rich. The subtle hint of spice from the red pepper flakes adds a delightful kick, while the fresh oregano provides a burst of fresh, herbaceous flavor. It's the kind of dish that satisfies on multiple levels – it's comforting, it's flavorful, and it's beautiful enough to serve to guests.
Beyond the deliciousness, what truly resonates with me is the sense of connection this recipe fosters. It's a connection to the tradition of Italian cooking, a connection to the simple pleasure of sharing a good meal with loved ones. It's also a connection to my own ability to create something delicious and nourishing, something that not only feeds my family but also nourishes my soul. As I stir the creamy sauce and toss in the perfectly cooked pasta, I feel a sense of accomplishment and peace. It's a moment of calm amidst the chaos of daily life, a reminder that even amidst the busy schedule of a working mother, there's still time to create something beautiful and delicious.
The magic of this recipe lies not only in its taste but in its adaptability. You can easily customize it to your liking. Want a spicier kick? Add more red pepper flakes. Prefer a different herb? Basil is a fantastic substitute for oregano. Feeling adventurous? Throw in some sun-dried tomatoes or a sprinkle of Parmesan cheese. The possibilities are endless, and the best part is, they all lead to delicious results.
I've made this recipe countless times now, and each time it's a guaranteed crowd-pleaser. My family devours it, and I always receive compliments from any guests lucky enough to share it with me. But for me, the true reward isn't just the delicious meal; it's the feeling of satisfaction that comes with creating something special from simple ingredients, the feeling of bringing joy to my family, and the reminder that even in the midst of a busy life, there's always time for a little culinary love. Ina Garten's Pasta Alla Vecchia Bettola isn't just a recipe; it's a testament to the power of good food to bring people together and to bring a little bit of happiness into our daily lives.
The recipe's simplicity belies its profound impact on my life. It's a dish that has become a symbol of comfort, a culinary hug that reminds me of the things that truly matter: family, food, and the joy of creating something beautiful. It's a reminder that even the most ordinary moments can be extraordinary, and that even the simplest ingredients can be transformed into something truly special, all with a little bit of love and a whole lot of deliciousness. I highly recommend you try this recipe – not just because it tastes incredible, but because it might just change the way you think about cooking, and about the power of simple pleasures.
This isn't just a pasta dish; it's an experience, a connection, a celebration of simple pleasures. So gather your ingredients, put on some music, and prepare to embark on a culinary journey that will leave you feeling nourished, satisfied, and utterly delighted.
