Pasta alla Vecchia Bettola

Pasta alla Vecchia Bettola is a rich, flavorful dish rooted in Tuscan tradition, renowned for its dense, aromatic tomato sauce that is slowly simmered. Here are the ingredients and instructions to prepare it.

Ingredients

• 500 g pasta (such as penne or rigatoni)
• 800 g canned peeled tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red chili pepper, chopped (optional)
• 60 ml vodka (optional, but it gives the sauce a distinctive touch)
• 200 ml heavy cream
• Grated Parmigiano-Reggiano, to taste
• Fresh basil, to taste
• Extra-virgin olive oil, to taste
• Salt and pepper, to taste

Preparation

1. Start by sautéing the chopped onion in a little extra-virgin olive oil until it becomes translucent. Add the garlic and, if you like, the chili pepper for a spicy kick.

2. After a few minutes, pour in the vodka and let the alcohol evaporate. Add the peeled tomatoes, crushing them with a wooden spoon. Season with salt and pepper to taste.

3. Cover the pan and simmer over low heat for about 1 hour, until the sauce reduces and thickens.

4. At the end of cooking, turn off the heat and add the heavy cream, stirring well to combine. At this point, if you prefer a smoother sauce, you can blend it with an immersion blender.

5. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente.

6. Drain the pasta and add it to the pan with the sauce. Turn the heat back on and toss the pasta for one minute so it absorbs the sauce well.

7. Plate the pasta and finish with a sprinkle of Parmigiano-Reggiano and a few fresh basil leaves for garnish.

This dish is simple yet full of flavor, and the vodka cream adds a truly unique taste. Enjoy!

Trivia

“Vecchia Bettola” is actually the name of a historic trattoria in Florence, where the inspiration for this dish originated. Although not traditionally Italian, vodka was introduced to enhance the tomato flavors and add a note of originality to the sauce.