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Pasta alla vecchia bettola

17/11/2023

Pasta alla vecchia bettola is a flavorful dish that originates from Tuscan tradition, renowned for its thick and aromatic tomato sauce, slow-cooked to perfection. Here are the ingredients and the procedure to prepare it.

Ingredients

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

Preparation

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

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

  3. Cover the pan and let it cook on 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 cooking cream, mixing well to combine. At this point, if you prefer a smoother sauce, you can blend the sauce with an immersion blender.

  5. In the meantime, cook the pasta in plenty of salted water following the cooking times indicated on the package to have it 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 a minute so it absorbs the sauce well.

  7. Plate the pasta and finish with a sprinkling of grated Parmigiano-Reggiano and some fresh basil leaves for garnish.

This dish is simple yet rich in flavor, and the vodka cream adds a truly unique taste. Enjoy your meal!

Curiosity

“Vecchia Bettola” is actually the name of a historic trattoria in Florence, where the inspiration for this dish was born. The vodka, although not traditionally Italian, was introduced to emphasize the flavors of the tomatoes and to give an original twist to the sauce.