Penne Alla Vecchia Bettola

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Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

This is one of the BEST tomato sauces I have EVER made! Veganized from a recipe I saw made on the Barefoot Contessa byJoe Realmuto, executive chef and owner of the East Hampton restaurant Nick & Toni’s. This recipe, as we are told, is one of his most popular dishes. I watched and I was a believer. Sure, he baked the sauce in the oven for an hour and a half, and used an entire CUP of vodka... I thought: ditch the cream, replace it with Simple Cashew Cream, loose the cheese... I'm ready to try this!!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent.
  3. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
  4. Meanwhile, add the tomatoes and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper.
  5. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours.
  6. While the sauce simmers in the oven, prepare the cream:.
  7. Add cashews and non dairy milk to a blender and blend until completely pureed and smooth, set aside.
  8. Remove tomato sauce from the oven and let cool for 15 minutes.
  9. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency (or if you have an immersion blender, that would work well here). Return to the pan.
  10. Reheat the sauce, add 2 tablespoons fresh oregano and enough cashew cream to make the sauce a creamy consistency.
  11. Add salt and pepper, to taste, and simmer for 10 minutes.
  12. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain.
  13. Toss the pasta into the sauce and cook for 2 minutes more.
Most Helpful

I too saw this on tv and penne alla vodka is my favorite! Turned out fabulous! Now my go to recipe