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You are here: Home / vegetarian / Corzetti Pasta alla Vecchia Bettola

Corzetti Pasta alla Vecchia Bettola

29 March 2017 by Filippo Romagnoli

corzetti pasta alla vecchia bettola

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

Ingredients:

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.

Filed Under: vegetarian Tagged With: cheese, tomato

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HELLO AND WELCOME TO ROMAGNOLI!

We’re a family of woodcarvers located in Tavarnelle Val di Pesa, a tiny town 20 minutes from Florence, Italy. We specialize in handcrafted wooden pasta tools such as corzetti stamps and rolling pins. We’ve been working as woodcarvers in Tuscany since 1918.

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ABOUT CORZETTI STAMPS

A corzetti stamp is a two-piece pasta tool: one piece is a pasta cutter, the other is an engraved stamp with a design that embosses itself on the pasta. Our corzetti stamps are handmade in our Tuscany-based workshop using quality woods and no paint or lacquer.

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