Penne Alla Bettola
By: Anonymous
Published: Thursday, December 3, 2009 - 2:36am

Ingredients




4 tablespoons Extra virgin olive oil
4 Plump fresh garlic cloves, minced
1/2 teaspoon Hot red pepper flakes, or to taste
Sea salt
28 ounces (765g) can Italian plum tomatoes in juice
1 pound (500g) penne pasta
8 ounces fl  (250 ml) double cream
2 tablespoons Vodka
1 ounce (30g) chopped parsley

Preparation

1 In an unheated frypan large enough to hold the pasta later on, combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil. Cook over moderate heat just until garlic turns golden but does not brown - 2-3 mins. Add tomatoes and crush them. Stir to blend and simmer uncovered until the sauce begins to thicken, about 15 mins. Taste for seasoning. 2 Meanwhile cook pasta in normal fashion until al dente. 3 Add the drained pasta to the tomato sauce, toss, add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low and let rest for 1-2 mins so that the pasta can absorb the sauce. Add the parsley and toss again. 4 Traditionally cheese is not served with this dish. 5 I add slices of a salami type sausage to this recipe. 6 Trattoria