Saturday, July 20 2024

Pasta alla vecchia bettola is a simple but really flavorful preparation that makes use of the typical ingredients of our Italian cuisine, combining them in a tasty and special way: in fact, it is one of those pasta dishes that you can immediately recognize the smell of if you walk into an osteria, and it stands out for its spicy and tasty, decisive and rich flavor, suitable for a lunch with family or friends.


To prepare it, the secret is to cook the seasoning in a pan with a drizzle of extra virgin olive oil, garlic, onion and cherry tomatoes, then deglaze with a glass of vodka, letting the alcohol evaporate.


Next you will need to bake the dressing in the oven so that the cherry tomatoes are roasted: once cooked you can form a cream with the dressing by blending it with an immersion blender.


The final touch of creaminess is then given by the cream, soft and velvety, which added to the cream of tomatoes perfectly completes this delicious dish.


Don’t forget the importance of the seasonings: a pinch of chili and a sprinkling of Parmesan cheese are really a must.


So here are all the steps and tips to prepare an excellent pasta alla vecchia bettola, for a lunch with an unforgettable taste.






  • 12 oz of Penne pasta
  • 1 cup of heavy cream
  • 2 cups of cherry tomatoes
  • 1 onion
  • 1 clove of garlic
  • 25 ml. of vodka
  • parsley to taste
  • Parmigiano Reggiano cheese to taste



To prepare this tasty recipe start by cutting the cherry tomatoes into four parts, then finely chop a clove of garlic and an onion.

Sauté the garlic and onion in a pan with a drizzle of extra virgin olive oil over medium heat, then add the cherry tomatoes as well and stir with a wooden spoon.

After a few minutes, add the chili to the dressing and deglaze it with a glass of vodka, letting the alcohol part evaporate.

Then you will need to transfer the dressing to a fairly large baking dish and put it to bake in a preheated oven for about 45 minutes at 350 F so that the cherry tomatoes are well cooked.

Once the cooking is complete, transfer the dressing to a glass to blend them with an immersion blender to make a smooth, creamy mixture.

Boil the penne or short pasta you prefer in a pot of boiling salted water, then place the pan back on the stove and pour in the sauce, letting it heat up, then add the cream and stir well.

When the pasta is cooked al dente, drain it and add it to the skillet, sautéing it for a minute so that it flavors and blends with its sauce.

Top with chopped fresh parsley and a sprinkling of Parmesan cheese and serve.




Undoubtedly, the main characteristic of pasta alla vecchia bettola is that it is a dish rich in combined flavors and smells. However, if you want to be inspired by this preparation but cook a lighter and more delicate dish, you can keep some steps of the original recipe and slightly modify others.

First, for example, add only one crushed garlic to the pan with extra virgin olive oil: in this way the garlic will add fragrance to the dressing, but it can be removed so as not to be swallowed, plus the absence of chopped onion will immediately make the dish simpler and more delicate. By crushing the garlic you will ensure that it can release its fragrance, so that you will not necessarily have to give up taste in favor of lightness.Add to the pan with the oil and garlic also the cherry tomatoes previously cut into four parts, then stir and deglaze with a glass of water or vegetable broth instead of vodka. Again you will have opted for a more delicate ingredient without sacrificing taste, and you can proceed to bake the cherry tomatoes.

Pasta alla vecchia bettola is a vegetarian dish that can also be easily prepared without gluten by selecting a pasta that is free of it. Traditionally, the pasta for this first course should be short, preferably penne rigate that retains the sauce with each forkful. Unmissable then at the end of the meal is the scarpetta, so as not to miss a single drop of the exquisite tomato sauce.

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