Sailboat Galley – Pasta Alla Vecchia Bettola

Penne Alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta, and peas. Penne Alla vodka.

You chew your penne or rigatoni alla vodka, and the vodka particles waft flavorful aromas to the back of your mouth, creating a heightened sense of euphoric enjoyment of food.

Pasta Alla Vecchia Bettola is made with a creamy roasted tomato vodka sauce. Slow roasting the tomatoes is what gives the recipe its intensity of flavor. Cream—in this case, cashew cream—is what helps to keep it just light enough.

It’s basically a penne alla vodka but, by baking it in the oven, you concentrate all the flavors: my tomato mixture came out looking a little burnt around the edges you’ll see the pictures in a moment but, in fact, that just gave it character like the charred bits you leave on a roasted red pepper.

OceanWaveSail Galley - Pasta Alla Vecchia Bettola

Prep Time

10 mins

Cook Time

1 hr

Total Time

1hr 10 mins


4 sailors


How to prepare it:

  • To prepare pasta alla vecchia bettola (old tavern pasta), first cut the tomatoes in half 1, chop the garlic 2 and cut the onion into small pieces 3.
  • Take a frying pan suitable for cooking in the oven (otherwise you will have to transfer the content into another pan later), and add oil, garlic, onion 4, oregano 5 and chili pepper 6. Stir and fry for a few minutes over moderate heat.
  • Now blend with vodka 7 and let it evaporate completely, then add the tomatoes 8, salt, and pepper. Stir and cook for a few minutes over moderate heat 9. At this point, bake in a static oven preheated to 350° (180° C) for 45 minutes.
  • Bring a pot of salted water to a boil and put the pasta in just before the tomatoes are cooked, 10. After the cooking time has elapsed, remove the pan from the oven 11 and transfer the seasoning into a tall, narrow glass, then reduce it to a cream with a hand blender 12.
  • Put the pan back on the stove, pour in the mixture obtained 13 and add the cream 14. Stir and cook for a few minutes over moderate heat 15.
  • Drain the pasta al dente and transfer it directly into the pan with the sauce 16, stir and sauté briefly, then add grated Parmesan cheese 17 and stir again. Finally, plate and garnish with plenty of chopped parsley: pasta alla vecchia bettola (old tavern pasta) is ready to be enjoyed 18!
error: Content is protected !!