NICK AND TONY'S PENNE WITH VODKA

Since I've been posting pasta recipes, I'd like to include one for pasta with vodka that is one of my absolute favorites. It comes from Nick and Tony's restaurant in East Hampton by way of Ina Garten. I watched them make it on her TV show and I've made it several times to rave reviews. It's not difficult but it takes a little time - 1 1/2 hours in the oven for the sauce. And remember when you take the pan out of the oven that it's very hot. I made the sauce in a cast iron skillet and when I removed it from the oven, I forgot it was hot and grasped the handle, burning my hand so severely that I had to go to Patient First for immediate help and was in a bandage for several days. It took almost a month for the hand to heal properly. So enjoy the pasta but remember the pan is hot.

NICK AND TONY'S PENNE ALLA VECCHIA BETTOLA

serves 5 to 6



1/4 C good olive oil

3 medium Spanish onions, chopped (those large white ones)

3 cloves garlic, diced

1/2 t crushed red pepper flakes

1 1/2 t dried oregano

1 C vodka (you don't have to use Grey Goose but please, don't use Zelco either!)

2 (28-oz) cans peeled plum tomatoes

kosher salt

freshlyu ground black pepper

3/4 lb penne pasta (you could use other pasta but penne holds the sauce nicely)

4 T fresh oregano, finely chopped

3/4 to 1 C heavy cream

grated parmesan cheese

1. Preheat oven to 375.

2. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dired oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. (This is very squishy, but fun.) Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid or with foil and place in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes. BE CAREFUL, THE PAN IS HOT!

4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

6. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup of parmesan. Serve with an additional sprinkle of parmesan and a sprinkle of fresh oregano on each plate.