Penne alla Bettola

Date: $Date$
Serves:6-8
Source:Jay Vaught, jvaught1@cpinternet.com
  • 1/4 cup extra-virgin olive oil
  • 4 fresh garlic cloves, minced
  • 1/2 tsp. crushed red peppers
  • Sea salt
  • 28 oz. crushed tomatoes, in puree
  • 1 lb. penne
  • 2 tbs. vodka
  • 1 cup heavy cream
  • 1/4 cup fresh flat-leaf Italian parsley leaves, snipped with scissors

In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt. Stirring to coat with oil, cook over moderate heat just until the garlic turns golden, but not brown, 2-3 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend, and simmer uncovered until sauce begins to thicken, about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 T. salt and the penne, stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly.

Add drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, and then add the cream and toss. Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warm shallow soup bowls and serve immediately.

Note: Traditionally cheese is not served with this dish.