Make Ahead
Ina Garten's Pasta alla Vecchia Bettola
Popular on Food52
97 Reviews
DeeDee
October 24, 2023
Hi. I want to make this amazing recipe and triple it. Do I have to adjust the roasting time for the tomatoes??
chpayne
April 19, 2023
I love this recipe and look forward to making it next week. I don't have a blender at this time. I do have an imersable blender but I think it would just spatter across my stove top or counters. I would appreciate any suggestions.
Jessica
April 20, 2023
I used an immersible blender and did not have any issues with spatter. If you use a Dutch oven, the pot should be deep enough to contain any of it. Good Luck!
Teresa C.
January 30, 2023
Great and easy sauce recipe! I always have some in the freezer, and use it for all kinds of pasta and lasagna.
JessicaRC
January 20, 2023
This recipe is a comfort 💣. It’s rich. It’s easy. The ingredients can be easily found. I think there has been just one recipe from Ina that I thought was no big deal. Everything else that I’ve made has been knock your socks off good. Thank you, Ina!
tesstraylor
January 15, 2023
I’ve been looking for a good Vodka sauce recipe! and plan to make this. One question, can I freeze the leftover sauce? Omit the cream before I freeze it, add before reheating? Thinking I could place the frozen sauce into one of my small Dutch ovens, diluted a bit and proceed from there. —signed “newly single gal”
jennimckayla
September 2, 2022
This is my favorite pasta recipe! I have to stop myself from eating too much. I've made it multiple times, with some variations, but sticking close to the recipe (and using Cento San Marzano tomatoes) is hands down the best way to make this.
LaVillaCucina
August 29, 2021
A nice recipe, SADLY NOT the authentic. Since 1979 Alla Vecchia Bettola, a beloved trattoria in the San Frediano district of Florence, Italy. Their version is Cucina Tipica Fiorentina, simple yet sophisticated...
Penne Alla Vecchia Bettola
1/4 cup olive oil
2 garlic cloves, chopped
1 1/2 pounds Italian canned plum tomatoes, hand crushed
salt & pepper
1/2 teaspoon red pepper flakes
1 pound dried rigged penne, cooked until al dente
3 tablespoons vodka
1 cup heavy cream
20 sprigs Italian parsley, leaves only, chopped
In a large sauté pan, heat olive oil. Add garlic and cook for one minute. Add tomatoes and cook for ten minutes, stirring occasionally or until thickened. Season with salt, pepper and red pepper flakes. Add cooked pasta; bring to a simmer. Add vodka, stir gently for 1 minute, then add cream. Cook until thickened. Garnish with parsley before serving.
Penne Alla Vecchia Bettola
1/4 cup olive oil
2 garlic cloves, chopped
1 1/2 pounds Italian canned plum tomatoes, hand crushed
salt & pepper
1/2 teaspoon red pepper flakes
1 pound dried rigged penne, cooked until al dente
3 tablespoons vodka
1 cup heavy cream
20 sprigs Italian parsley, leaves only, chopped
In a large sauté pan, heat olive oil. Add garlic and cook for one minute. Add tomatoes and cook for ten minutes, stirring occasionally or until thickened. Season with salt, pepper and red pepper flakes. Add cooked pasta; bring to a simmer. Add vodka, stir gently for 1 minute, then add cream. Cook until thickened. Garnish with parsley before serving.
Nancy M.
August 29, 2021
The notes say clearly that it is her version so obviously not the original. It's very good. If you prefer the original version then that's the one you should make.
SuperWittySmitty
October 13, 2021
There's always someone who comes along & insists on adding another recipe, insisting that's it's better. So annoying.
Grambo101!
March 5, 2022
What part of “Ina Garten’s version…” do you not understand? Good Lord, some people … this recipe is outstanding, BTW
jennimckayla
September 2, 2022
The only thing that's different about this recipe is the parsley and cooking method. Ina Garten swears by baking the sauce and it really adds a lot to the flavor. Always good to see original recipes but the beauty of food and cooking is the way it evolves and improves over time.
jodyrah
February 26, 2023
“Authentic” does not mean better. IMO many authentic recipes are just a starting point to be adapted to one’s taste.
SuperWittySmitty
February 26, 2023
Yes, but you're not a known cook and you're not an authority. Ina Garten is beloved and trusted, so her version is what most of us are here for.
brushjl
December 8, 2020
Agree with the other reviewers this was outstanding. I didn't change anything. Beautiful dish.
Joyce G.
July 28, 2020
Can I half this recipe? Would the amounts just be in half? What about cooing time?
jennimckayla
September 2, 2022
You definitely can, I would just watch the pot in the oven so the sides don't burn, maybe cut the cooking time down by 20 minutes.
Gem
July 17, 2020
We made this dish a few nights ago and it was excellent! Thank you for sharing the recipe with us, we'll definitely be making it again.
Hoo384
June 24, 2020
I just made this. Despite (or because of) its simplicity, it really is very delicious. On one of the Food52 videos I watched for this recipe, they used radiatori pasta (shaped like little radiators). I would highly recommend them because it absorbs the sauce so well.
MK
June 23, 2020
Outstanding and surprisingly simple! It's pretty rich so not something I'll make often, but this recipe is definitely a keeper. I never cook with cream; used half and half instead because it was in the fridge.
cosmiccook
May 19, 2020
The Serious Eats https://www.seriouseats.com/2014/09/the-food-lab-use-the-oven-to-make-the-best-darned-italian-american-red-sauce-ever-recipe.html and https://www.seriouseats.com/2016/09/how-to-oven-roast-tomatoes-canned-fresh.html explain the science behind this method and its wonderful flavor. I wasn't aware about Ina's recipe. If you can get access Restaurant Depot they carry an Italian (DOP) San Marzano 5 lb can of tomatoes for $7 (N.O. price). It really makes all the difference if you're looking for a rich, dark sauce.
cosmiccook
May 19, 2020
You need a tax ID number from a business--or someone you know does. Membership is FREE--and you typically get a few cards and/or share.
Megan
May 18, 2020
Made as written except used crushed tomatoes. Made it in my Staub braiser and used immersion blender. Excellent flavor and depth. Can't wait to use the leftover sauce on pizza night!
meme S.
April 3, 2020
To Jaclyn K. If you fallowed the recipe and used an oven-proof pan with tight-fitting lid or Dutch oven with tight lid, perhaps your oven temperature is off, and it can happen. I always have in my oven while I'm baking a small oven thermometer to make sure that the baking temperature is 'not off'. If you don't have one, you can get one at any hardware. Good luck! Try it. What you have to loose, except another burn meal! :) Sorry, burning a meal is not funny, but I could help the smile of my expression. Any way during these hard times we all need a good laugh... and please don't stop learning and don't stop cooking, it happens to the best of us.
Jaclyn K.
March 28, 2020
This recipe is great, however i followed everything on here and when i took out of the oven..mmthe tomato mixture was burnt. I dont understand why! Someone help because i would love to try it again
Jill G.
June 29, 2020
Hi, I just made this and my tomatoes were dark and caramelized... not burned... when I first took it out I definitely did a double take... but they had a wonderful depth of flavor.
clear176
December 21, 2019
I am currently making this and got ahead of the recipe. I put the tomatos in before the vodka. Help
Scott B.
November 20, 2019
I don't think it's necessary to puree the sauce after it's reduced. Much more rustic that way and it was delish!
Tenely S.
November 13, 2019
Finally made this, as written. It was A.Mazing! New family favorite. Immersion blender is such a handy tool.
meme S.
May 8, 2019
To Emily -- Yes you can make this dish without the vodka by using vegetable or chicken broth. Voila... Good luck and enjoy! Meme
Jeanean
May 8, 2019
Has anyone tried making this in an instant pot? I would like to make it in the summer but it’s hot in Texas so I’m always looking for alternatives to oven cooking. Thanks
Emily
January 27, 2019
I know it seems a bit strange, but I would like to make this sauce without the vodka! My mom loves it, but I am Muslim and do not cook with alcohol (though I know it cooks out). Thanks for any sub tips!
Gal
January 27, 2019
Hi Emily,
Because vodka is relatively flavorless, you can use plain water in place of the vodka.
Because vodka is relatively flavorless, you can use plain water in place of the vodka.
Michelle D.
November 20, 2018
Question – I just moved and all I have is a glass lasagna dish – can I use that and cover with foil instead of a Dutch Oven? Thanks!
Kristen M.
November 20, 2018
As long as it's covered tightly and has plenty of room for the sauce without approaching the rim, that should be fine!
Cheryl
November 16, 2018
Delicious! To make it vegan, instead of cream I used a cashew-based "creme fraiche" that I made. Next time I would just use 1/4 tsp of the red pepper flakes. And yes, it's easy to make.
Thank you!
Thank you!
Gal
November 16, 2018
I agree, delicious sauce. I too made a vegan version and I used coconut milk instead the heavy cream, which added a wonderfully rich flavor and worked well in this recipe. (No, the sauce did not taste like Coconut). Also, Coconut milk is lactose free so its a good choice for those with lactose intolerance. Cheryl, I love your idea of using cashew-based "creme fraiche".
Helen M.
August 26, 2020
How did you make the cashew creme fraiche (and how much did you use? I am looking to make this vegan and looking for a non-coconut cream replacement.
Cheryl
August 26, 2020
Helen, I forget where I got this recipe. The measurements in parentheses are for halving the batch. I usually make the full recipe and then freeze in smallish containers and put in the freezer. It’s thick, but you can always thin with water to make creamier. Enjoy!
Cashew Crème Fraîche
2 cups raw cashews (1 c)
1/4 cup freshly squeezed lemon juice (2 T) 2 tablespoons extra virgin olive oil (1 T) 1/4 cup water (2 T)
1/2 teaspoon sea salt (1/4)
1. the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.
2. Drain the soaked cashews, rinse under cold water and drain again.
3. Transfer to a blender. Add the lemon juice, olive oil, water and salt and process until smooth. The mixture will keep covered in the refrigerator for up to 5 days.
Cashew Crème Fraîche
2 cups raw cashews (1 c)
1/4 cup freshly squeezed lemon juice (2 T) 2 tablespoons extra virgin olive oil (1 T) 1/4 cup water (2 T)
1/2 teaspoon sea salt (1/4)
1. the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.
2. Drain the soaked cashews, rinse under cold water and drain again.
3. Transfer to a blender. Add the lemon juice, olive oil, water and salt and process until smooth. The mixture will keep covered in the refrigerator for up to 5 days.
Dennis S.
November 5, 2018
This sauce. Crazy good and easy to make. My daughter who isn't a very big fan of pasta dishes could not get enough of this sauce.
meme S.
July 28, 2018
A great pasta dish with a luscious sauce with shrimps or without. Always a hit!
Susan M.
January 25, 2018
This sauce is amazing! Made a double batch, put some in a quart container, box of good penne, Italian bread and a bottle of good Italian red wine to welcome some new neighbors. They loved it! Have also added some fresh shrimp and basil for a casual company dinner. Ina is the BEST!
Marianne
January 10, 2018
Has anyone doubled this or made it ahead of time?
Shaun
January 11, 2018
I have done both (quadrupled it for our “All Pasta Xmas” three weeks ago), and the recipe scaled beautifully.
I made the sauce two days ahead in a large Dutch oven, then gently reheated it and added it to the fresh pasta on Xmas day. It was a huge hit!
I made the sauce two days ahead in a large Dutch oven, then gently reheated it and added it to the fresh pasta on Xmas day. It was a huge hit!
Erin A.
January 11, 2018
I have also quadrupled it and made it to the point, just before the cream, several days, even a week in advance. Also, after having used vodka several times, I haver also now tried it with super cheap guaro (Costa Rican booze) and it was just as delicious.
Marianne
January 11, 2018
Thanks! Did you make the pasta right before serving or ahead of time? I'm wondering if I can put it all together in advance and warm it up...
SandraH
November 13, 2017
Made this last week for the first time - a luscious sauce, very rich and silken with just the right amount of heat. Next time, I may also add shrimp as someone previously suggested or mild Italian sausage.
Erin A.
April 30, 2017
This was absolutely amazing! I accidentally doubled the pepper and the chili flakes but it was off the charts. Thanks for sharing the recipe.
GourMel
February 9, 2017
Mmmm this sounds so exciting! Any thoughts on subbing the plum tomatoes with Pomi chopped tomatoes (all I have, too cold to go to the grocery store, I want pasta now, etc.)? Should I dial it back or same amounts should be fine? Thank you!
fudgefactor
February 9, 2017
I always have various types of tomato sauces and oven-roasted tomatoes in my freezer, and even whole, unpeeled tomatoes that I didn't have time to process. I substitute whatever seems best for the canned tomatoes in a recipe. May not come out exactly as designed but it's always delicious. IMHO you should use what you have - especially when it is cold, snowy, or crazy wet outside.
fudgefactor
February 2, 2017
Could someone please fix the print version of this page. In Chrome on an iMac most of it is converted to one giant link (blu, underlined) making it hard to read. It's been like that for several days.
Kristen M.
February 3, 2017
Hi fudgefactor, this should be fixed now—thank you for letting us know, and sorry about the pesky blue lines.
fudgefactor
February 3, 2017
Fixed it is! Thank you for the prompt attention, and for the 'thread' email letting me know it was fixed - even if that's an automatic part of the system. Great customer service as always.
cosmiccook
January 27, 2017
I can't wait to try this sauce--I think I'll add a parm rind or two, a mushed anchovy and save my pasta water (I cook per Serious Eats) to add at the end.
Debraj76
January 10, 2017
This was fantastic! It made PLENTY, so we had the pleasure of enjoying leftovers. Just days after discovering this recipe on your blog, I saw one almost identical on the site of a very well known blogger, who was listing her favorite crockpot recipes. I did comment (nicely) that her version was almost identical to Ina's (and specifically named the recipe), but that I was looking forward to trying hers with the slight tweaks she made (she added one ingredient). I was sad to see that she deleted my comment. Perhaps I'm a bit sensitive to the lack of credit to the original inspiration source, as I'm in the design field and have seen our work appear elsewhere. Anyway, I wanted to thank you for highlighting this delicious recipe...AND for giving credit where credit is due!
karencooks
January 5, 2017
Great method for making homemade tomato sauce and there was no hint of vodka. The sauce was delicious and I didn't even add the cream. Will freeze the leftover sauce and add some cream next time!
Grant D.
December 20, 2016
I made this, delicious, but I have two tips. One, don't bother breaking out the nice San Marianas for this recipe, there's so much else going on its just a waste. 2, I simmered the vodka for a full 7 minutes, then two more. The final result still tasted quite boozey. When you watch the video clip from barefoot contessa, they use nowhere near a cup. I'm going to use half as much vodka next time.
Jd
February 14, 2019
That’s because in the video they say they have scaled it back, I believe they only made half the recipe above
Jessica
October 2, 2016
Lovely. Only used half of the salt, and due to a strong dislike of fresh oregano, used fresh basil. Only needed a splash of cream, too.
Gal
September 5, 2016
This is an amazing sauce. For a vegan option I substituted coconut milk for the heavy cream, which added a wonderfully rich flavor and worked well in this recipe. Coconut milk is also lactose free so its a good choice for those with lactose intolerance.
Traci
April 25, 2017
Awesome, Gal! I've been trying to decide between soy and coconut milk for veganizing this...you've just made my day!
Gal
April 25, 2017
:-) you're welcome, Traci. Coconut milk also provides some essential nutrients that cream lacks, such as vitamin C and iron.
Jo
August 20, 2016
This recipe is originally from Alla Vecchia Bettola, a restaurant in Florence. The owners of Nick & Toni's went to Italy, had this dish, and talked the chef into giving them the recipe. It’s been on Nick and Toni’s menu for 22 years. Definitely go and try the original version of this dish if you happen to be in Florence! It's amazing!
Jasmin R.
June 1, 2016
Just made this. My husband and I loved it, and we'll certainly keep it in the rotation. It definitely makes much more sauce than needed for 1 package of pasta, so yay, no need to cook again tomorrow. Great recipe. Thanks for sharing!
ryanbissoon
April 27, 2016
This is the best thing I've eaten in recent memory, and I made it myself! Fantastic recipe. Only augmentation is I added a few anchovy filets. Because I love anchovy!
Irv
March 6, 2016
I don't think this can be considered a vodka sauce. I understand the point of vodka sauce is the alcohol brings out flavors in the tomatoes. This recipe boils all the alcohol off before adding the tomatoes (reduce by half).
Smaug
January 17, 2019
Like so much of what passes for "food science", what I've read on this has been pretty vague but for what it's worth, the idea is that while large amounts of alcohol can bind in some volatile molecules that are flavor factors, smaller amounts (5%) can help release them, thus most of the alcohol is boiled off. This makes it pretty vague to me what the vodka is supposed to be doing that the usual wine can't, but it's the explanation that I've seen. The resulting flavor boost is said to be "peppery", though virtually all the vodka/tomato recipes I've seen are pretty much like this one, using large amounts of red pepper flakes (and cream). I'm thinking of doing some more controlled side by side experiments- I thought this recipe was pretty good, but I couldn't really identify any specific vodka effect; it does concentrate the tomato quite a bit.
David B.
February 22, 2016
I made this Friday evening and my wife has been reheating it all weekend. She loved it. So did the grandbaby! I only used about half the cream, and the immersion blender is a must.
Dave K.
February 21, 2016
This roasting idea is great. Unfortunately I can't do the recipe this month, while I'm in Thailand, because... ovens just aren't a thing here. nobody has one.
jakestavis
February 20, 2016
this recipe puts normal vodka sauce to shame. made mine in a dutch oven and it definitely reduced, and i was worried it would be too thick at first, but i only added maybe 1/2 c cream and it was delicious
Shaun
February 15, 2016
I served this for a Valentine's dinner party yesterday, and my wife and the neighbors who enjoyed the pasta and sauce with us want me to make it again...soon, as in this week!
I made this using my Dutch oven, and the result was outstanding. The recipe was perfect as is, producing a sauce with a wonderful bite and rich, layered flavor. My only change was in the procedure: I used an immersion blender instead of a counter-top version. It saved time and the resulting silky consistency was splendid.
Ina does it again, and the simplicity of this great recipe means we can, too!
Cheers!
I made this using my Dutch oven, and the result was outstanding. The recipe was perfect as is, producing a sauce with a wonderful bite and rich, layered flavor. My only change was in the procedure: I used an immersion blender instead of a counter-top version. It saved time and the resulting silky consistency was splendid.
Ina does it again, and the simplicity of this great recipe means we can, too!
Cheers!
ItsBrooksie
February 14, 2016
Made this a couple nights ago when I had friends over for dinner. Delicious! Nice thing about it is that there's not a ton of hands-on cooking time. It's easy to prep, stick in the oven, get showered and changed, then finish up the cooking.
There was a good bit of extra sauce even after preparing the full 16-oz package of pasta. I froze individual portions of it in baggies, and this morning spread some sauce over toasted tuscan bread with scrambled eggs on top. It was freaking delicious. The sauce is insanely good.
There was a good bit of extra sauce even after preparing the full 16-oz package of pasta. I froze individual portions of it in baggies, and this morning spread some sauce over toasted tuscan bread with scrambled eggs on top. It was freaking delicious. The sauce is insanely good.
iheartblueberries
February 9, 2016
Now, THIS is vodka sauce! Made a lame attempt following a recipe on the box of tomato paste I bought, and this so totally makes up for it. There is a beautiful buzz in your mouth that is neither too salty, not too spicy. Loved the explanation regarding esters; food science tastes so good!
I took the basic philosophy of the recipe and tweaked so that I could skip the oven roasting process:
Added a few tablespoons on tomato paste after onions were sautéed; added julienned oil-packed sundried tomatoes with the drained tomatoes; Dutch oven over med-low heat and let it bubble away on the stovetop for about 45min. Used immersion blender as others had. Even with cream, sauce was very thick. Simply used pasta water to thin when mixing with pasta. Had almost a quart left over.
This recipe is officially in my arsenal. Ridiculously better than my favorite local Italian restaurants.
I took the basic philosophy of the recipe and tweaked so that I could skip the oven roasting process:
Added a few tablespoons on tomato paste after onions were sautéed; added julienned oil-packed sundried tomatoes with the drained tomatoes; Dutch oven over med-low heat and let it bubble away on the stovetop for about 45min. Used immersion blender as others had. Even with cream, sauce was very thick. Simply used pasta water to thin when mixing with pasta. Had almost a quart left over.
This recipe is officially in my arsenal. Ridiculously better than my favorite local Italian restaurants.
beejay45
March 21, 2017
Love your tweaks! I'm not always up for that oven roasted approach, and yours makes a huge difference in stovetop. Thanks
Nancy M.
February 8, 2016
This is the best vodka sauce ever. It has just the right amount of heat to make it interesting and it has loads of flavor. Next time I will be sure to have shrimp on hand, but on its own it is absolutely delicious.
Smaug
February 9, 2016
???I'm a little confused by this- the only source of heat in the recipe is the black pepper, which is "to taste", so it could be expected to come out the way you like it.???
Smaug
February 9, 2016
Right, forgot the pepper flakes. I used Aleppo pepper, that being what I had; it was barely detectable in the final dish.
Anna F.
February 8, 2016
I made this for a dinner party last week (happy coincidence!) and it was gobbled up. I was really in love with how the tomatoes truly roast in the sauce. I only used cream for 1/2 the sauce because it does make a ton of sauce. I served the rest of the sauce, as is, with meatballs. So good. p.s. used a stick blender instead of a blender..so easy!
Lukshen
February 8, 2016
I think that mention should be made regarding the amazing Florentine restaurant of the same name. A must try when in Florence.
Smaug
February 9, 2016
I believe the name means "Old Tavern"- I'd guess that there are a bunch of them.
Michele
November 29, 2017
No, Vecchia Bettola is one particular restaurant in Florence. I've had this dish there, and I've made this recipe, and it was like being back in Florence. It's incredible.
Laura415
February 7, 2016
I always favorite different styles tomato sauce just to have some variation when making something simple like pasta sauce. My current favorite is this one; https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter but I've always been curious about the "vodka sauce" type. I would definitely save the tomato water to add in case that cup of cream seems like too much. I also like the idea that the vodka brings out flavors you don't get without it. Tomato sauce depends on really good tomatoes which are not always what you get with store bought canned tomatoes. Taste them out of the can and use 1/2 the amount of sugar, salt and acid you think you need to bring them into balance before you start unless you have your own in season home canned ones. This helps the flavor of the store bought ones tremendously which if flavorless or too acidic can ruin any tomato sauce.
Ann
February 7, 2016
Not my favorite Ina recipe. The sauce did not reduce enough in 1 1/2 hours. I saw her make the sauce on TV and mine was thinner. But it was my first time making this and I had to get on with things so we could eat before midnight. I also may not have reduced the vodka business enough beforehand. (I always find that part a bit tricky.) Aside from cutting back on the oregano a bit, I made the recipe as directed. Her addition of 1 cup of cream was too much for me in retrospect. The sauce is very heavy and, while flavorful, made me feel as though the extra calories would have been better spent on something else. It was good but not great.
Smaug
February 5, 2016
I made this yesterday- pretty good, if not game changing. It did have a nice flavor, but I suppose it would take some further testing to gauge the effects of the vodka, the oven cooking, and the reduction of more tomatoes than usually used for this kind of sauce. Definitely one for the Oregano lover (count me in) as that's the only herb used- do people in New York really have fresh oregano in February? I think it should definitely have carrot among the odori, would have gone very well. I didn't like the addition of cream- I didn't expect to, but I had a bit that needed using up, so what the heck. I also didn't like pureeing in the blender- with a bit of care as to how the tomatoes and onion went in, it really wouldn't be necessary. It was a lot of sauce- half the recipe sauced a half pound of pasta and a dozen meatballs very generously.
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