Penne Alla Vecchia Bettola Recipes
PENNE ALLA VECCHIA BETTOLA
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 recipe #390747, loose the cheese... I'm ready to try this!!
Provided by Kozmic Blues
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Meanwhile, add the tomatoes and crush them 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 1/2 hours.
- While the sauce simmers in the oven, prepare the cream:.
- Add cashews and non dairy milk to a blender and blend until completely pureed and smooth, set aside.
- Remove tomato sauce from the oven and let cool for 15 minutes.
- 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.
- Reheat the sauce, add 2 tablespoons fresh oregano and enough cashew cream to make the sauce a creamy consistency.
- Add salt and pepper, to taste, and simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain.
- Toss the pasta into the sauce and cook for 2 minutes more.
Nutrition Facts : Calories 562.2, Fat 16.5, SaturatedFat 2.6, Sodium 671.9, Carbohydrate 77.2, Fiber 12.7, Sugar 8.4, Protein 10.2
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