Penne Alla Bettola

Name: Penne Alla Bettola
Ingredients: 4 tablespoons extra-virgin olive oil; 4 garlic cloves Plump fresh, minced; 1/2 teaspoon hot red pepper flakes or to taste; sea salt; 28 ounces Italian plum tomatoes in juice; 1 pound penne pasta; 8 ounces double cream fl, 250 ml; 2 tablespoons vodka; 1 ounce chopped parsley

9 ingredients

3 steps

Ingredients

4 tablespoons extra-virgin olive oil
4 garlic cloves Plump fresh, minced
1/2 teaspoon hot red pepper flakes or to taste
sea salt
28 ounces Italian plum tomatoes in juice
1 pound penne pasta
8 ounces double cream fl, 250 ml
2 tablespoons vodka
1 ounce chopped parsley

Directions

1

In an unheated frypan large enough to hold the pasta later on, combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil. Cook over moderate heat just until garlic turns golden but does not brown - 2-3 mins. Add tomatoes and crush them. Stir to blend and simmer uncovered until the sauce begins to thicken, about 15 mins. Taste for seasoning.
2

Meanwhile cook pasta in normal fashion until al dente.
3

Add the drained pasta to the tomato sauce, toss, add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low and let rest for 1-2 mins so that the pasta can absorb the sauce. Add the parsley and toss again.