Ina Garten's Pasta alla Vecchia Bettola | Food52

This is Ina Garten's version of Pasta alla Vecchia Bettola. The secret to its success? Roasting the sauce in the oven. The sauce concentrates and the tomatoes caramelize and turn jammy, melding with all the other flavors. The recipe is made extra easy with our Five Two wooden spoons! BUY NOW ►► https://f52.co/2HJoOtb

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Serves: 4 to 5, with leftover sauce
Prep time: 30 min
Cook time: 2 hrs 10 min

Ingredients

1/4 cup good olive oil
2 1/2 cups chopped Spanish onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 28-ounce cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
1 pound penne rigate or other short pasta shape (Note: Original recipe called for 12 ounces, but this pasta makes plenty of sauce, so go ahead and cook the whole box)
2 tablespoons chopped fresh oregano, plus extra for serving
1 cup heavy cream (or less, to taste)
1/2 cup freshly grated Parmesan cheese, plus extra for serving

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