Pasta alla vecchia bettola is a quick and delicious recipe popularized by Ina Garten. It originated at an old trattoria in Florence (called Alla Vecchia Bettola), where penne are tossed in a rich tomato sauce, then strascicate (“dragged” or “stirred”) with grated cheese and a little cream. The dish is incredibly simple and satisfying. We tried to substitute the penne with fresh corzetti pasta and loved the result! Remember to buy a bottle of Chianti red wine when making pasta alla vecchia bettola.
Corzetti Pasta alla Vecchia Bettola
1 onion, finely chopped
2 cloves of garlic, minced
1 cup vodka
2 cans tomato sauce
1 cup heavy cream
Parmigiano Reggiano cheese, grated
extra virgin olive oil
salt and black pepper
Make corzetti following this recipe.
Cover the bottom of a sauté pan with extra virgin olive oil. Heat the oil. When it is hot, add the onion and garlic.
Cook on low heat for a few minutes, stirring, until the onion is transparent.
Now add the vodka and simmer for a couple of minutes.
Add the tomato sauce and cook on medium heat for ten minutes. Season with salt and pepper.
Remove from the heat, cover with an oven-safe lid, and place in a 375° C hot oven. Roast the sauce in the oven for about 1 hour.
Remove from the oven, add the cream and stir so that the sauce turns rich and creamy.
Add the sauce to the cooked corzetti pasta and toss. Serve with grated parmigiano reggiano cheese and black pepper.