After reading the preface to this pasta alla vecchia bettola recipe in The Barefoot Contessa’s Foolproof, I had to make it immediately. More than being a mainstay on the menu of one of Ina’s favorite restaurants for 20 years, what struck me about the recipe was the method, which calls for roasting the sauce in a covered pan for one-and-a-half hours. The recipe originates from a restaurant in Florence, and Ina likens the dish to the classic penne alla vodka “but with so much more flavor.” Few sauces that call for using canned tomatoes leave me satisfied the way this one has. But this sauce has the potential to make this winter like no other. During the hour and a half in the oven, liquids reduce and flavors concentrate, and the resulting sweet-spicy mixture needs little more than a few splashes of cream and a handful of cheese to balance it out. Adding the full cup of cream makes for an incredibly delicious sauce, but it can hold its own with much less. This recipe is a little fussier than most of its kind, but the hands-on time is minimal, and the lengthy cooking time really transforms the canned tomatoes. If you’re a penne alla vodka fan, this one’s for you. And don’t be afraid to use the full cup of cream. You won’t be disappointed you did! PS: If you’re pressed for time, this quick homemade tomato sauce, which includes a vodka sauce variation, can be ready in about 30 minutes. PPS: And if you’re looking for a fresh tomato sauce, this quick, fresh tomato-basil sauce is a favorite.
Ina’s Vodka Sauce, Step by Step
Gather your ingredients: First, sweat the onions and garlic for five minutes: After draining (or not… I don’t do this anymore) the San Marzano tomatoes… … squeeze them right into the pan: Transfer to the oven and after 1.5 hours … …purée the mixture in a blender or food processor: Meanwhile, boil some pasta. Drain it. Gather some heavy cream and grate some parmesan cheese. Add the cream to the sauce. Stir to incorporate. Toss the sauce with pasta and shower with the grated parmesan. I love this sauce with bucatini, too.
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