I was trying to think of a cool-catchy title for this recipe, as I felt this amazing dish deserved it. The title translates to “Pens of the old tavern.” Can anyone help clarify this for me. So instead, let’s just bring it back to its roots and call it what it is…”Nick and Toni’s…”

I am a HUGE Ina Garten fan and I mean HUGE. I LOVE her! I never miss a show and one day I will meet her.

This time Ina had her favorite Italian restaurant, Nick & Toni’s as a guest on her show and  introduced the most mouth-watering dish you will ever lay taste buds on.

Nick & Toni’s Penne Alla Vechia Bettola is a combination of sweet San Marzano tomatoes, roasted in the oven and deglazed with…oh yeah..Vodka! .Blended until thick and smooth and laced with heavy cream is what makes this dish so luxurious and indulgent. Fresh, earthy oregano tops the sauce off to its perfect balance.

Start off in an oven proof pan.Olive oil, chopped onion, chopped garlic, dried oregano and red pepper flakes go in. Saute for a few minutes.

When onions are cooked down a little bit, let’s say, 3-4 minutes, add about 1 cup (or so…) of Vodka. I turn the heat up after adding the alcohol so the alcohol cooks off.

Cook for a few minutes until the alcohol reduces.



Now this is the messy part! I only use San Marzano tomatoes. They are super juice and very sweet. Take the can of whole plum tomatoes and drain the liquid out. Don’t worry, the tomatoes are juicy enough! Crush the whole tomatoes with your hands and put them in the pan. Season with salt and pepper.

The juice will get everywhere! So do it slowly! I still find tomato juice somewhere on the kitchen walls after I make this pink sauce…but it is so worth it!

And don’t worry about how much you crush the tomatoes, you’re going to blend it up later anyway.

Then place oven-proof lid, and put in the oven for 1hr and 30min.

While your sauce is cooking in the oven, get your pasta water boiling and cook your pasta. I like to have the pasta ready at about the same time I’m blending the sauce. Also, I used rigatoni instead of penne here. The rigatoni is huskier and can handle such a substantial sauce. I really thought it just worked out better.

After an hour and a half, the tomato mixture comes out caramelized and condensed. Let cool for a few minutes before blending it up.

Ladle all this tomato garlicky goodness in the blender and blend until thick smooth.

Place the blended mixture back in your used pan on very low heat. Stir in about a cup (or so…) of heavy cream, fresh oregano,  and grated Parmesan reggiano. I always find the sauce to be a little thick for me. So if you have starchy water already, take about 1/2 cup and stir into the sauce, or just rinse the bottom of blender with all the extra blended yummy-ness and put that in too. It will still be thick, don’t worry!

So once your pasta is all done cooking, another tip I like to mention, is to use a slotted spoon and ladle the pasta directly from the hot water to your sauce pan. That way you get some of that thick starchy water in your sauce too. Mix the pasta and the sauce together in the pan.

One of the biggest pet-peeves I have is when I see restaurants or whoever, just ladle their sauce ON-TOP of their pasta! No-No NO!! The pasta gets sticky! The sauce doesn’t have a chance to touch any of the other noodles…it’s a culinary disaster!

Always mix your pasta with your sauce! Even if you strain the pasta, put it back in the sauce pan and stir it together. You will notice a huge difference!

At this point I add a little more Parmesan reggiano (doesn’t hurt, right?)

Thank you Nick and Toni and Ina for showcasing such an extravagant masterpiece!

Enjoy!