Click here

Le mie ‘penne alla Bettola’

my penne ‘alla bettola’, with tomato and vodka

Serves 6
Prep time:– A couple of minutes to organise the ingredients
Cooking time:– 1 hour

as seen in

A House Party in Tuscany

This dish is my imitation of the famous house dish of creamy tomato penne cooked with vodka that is served at Alla Vecchia Bettola, a fabulous restaurant in Florence. I devised this recipe in a fit of desperate craving – at a time when I was not in Florence and unable to go to the restaurant. 

What’s unusual and delicious about the Alla Vecchia Bettola dish is the use of ‘smooth’ penne lisce, meaning that there aren’t any ridges for the sauce to cling to. For that reason, the final stage of cooking the penne happens in the sauce, so that the pasta soaks up the tomato, chilli and vodka. For the pasta to be al dente, it’s vital that you only cook the penne in boiling water for two-thirds of the time recommended on the packet, before transferring it to the pan with the sauce for the last third of the cooking process. For instance, De Cecco penne will take 11 minutes to cook al dente; I would therefore cook the pasta in boiling water for 7–8 minutes and transfer the penne to the sauce for the last 2–3 minutes. 

ingredients

  • ½ tablespoon chilli flakes 
  • 1 clove garlic, peeled
    and crushed 
  • 60 ml olive oil 
  • 1 bottle (680–700 g)
    tomato passata 
  • Salt 
  • 120 ml vodka 
  • 200 ml single cream 
  • 500 g penne lisce (smooth)
    or penne rigate (ridged) 
  • 60 g parmesan, grated – plus extra, to serve
  • A handful of flat-leaf parsley leaves, roughly chopped,
    to serve

method

In a large frying pan, gently heat the chilli flakes and garlic in the oil for 3–5 minutes over a medium heat. Allow the garlic to infuse, but do not let it brown. Add the bottle of passata to the chilli and garlic, together with a generous pinch of salt. Half-fill the bottle with water, swish it around to pick up any remaining passata and pour the tomatoey water into the pan. Cook for 25 minutes, stirring occasionally, until the liquid has reduced by a third.

Put a large pan of well-salted water on to boil.

Pour the vodka into the reduced liquid, stir and then increase the heat to high. Allow to bubble for 5 minutes, so that the alcohol evaporates, then reduce the heat to medium-low and cook for another 15 minutes, stirring occasionally. Stir in the cream and switch to a low heat while the pasta cooks.

Once the pasta cooking water is at a lively boil, add the penne. After the pasta has been cooking for 8 minutes, use a slotted spoon to transfer the pasta from the water to the tomato sauce. Add a ladleful of the starchy pasta cooking water if the sauce looks like it needs help to fully coat the pasta. Turn up the heat and allow to bubble and cook for a further 3 minutes, then stir in the parmesan.

Remove the pasta from the heat and transfer to a serving bowl. Top with a little chopped parsley and some freshly grated parmesan. Serve immediately.

back to all recipes

Spaghetti all’ubriacona

DRUNKARD’S SPAGHETTI

Chianti is one of Italy’s most emblematic wines, produced in the hills between Florence and Siena and protected by the…
view recipe

Spaghetti al rosmarino

‘EMERGENCY’ ROSEMARY & GARLIC SPAGHETTI

This is a Sienese recipe from our old family friend, Rossana. It’s rather like an intensely herby version of a…
view recipe

Minestra di lenticchie, ceci e rosmarino

LENTIL, CHICKPEA & ROSEMARY STEW

This is a store-cupboard/vegetarian riff on my sausage, lentil and chickpea stew in Winter in Tuscany and I have been…
view recipe