This vodka sauce recipe is one of the best sellers at the Hampton’s famous restaurant Nick and Toni’s. It is robust and delicious with the perfect amount of spice that leaves you wanting more. Make it for your family or guests soon and impress them all!
One day, about 10 years ago, I was watching one of my favorite Food Network stars, Ina Garten’s show Barefoot Contessa. Ina is the queen of the Hamptons and she was at one of her favorite restaurants, Nick and Toni’s. The owners showed her how they made their Penne all Vecchia Bettola (Vodka Sauce over Penne) which is one of Ina’s favorite dishes to order at their place. I had never had vodka sauce before, but it looked so amazing and simple enough, I knew I had to try it…especially if Ina loved it so! So I went ahead and tried it and was blown away! To this day, it is still mine and my husband’s favorite recipe.
Fast forward to 2 summers ago, my husband and I took a trip to the Hamptons. (Check out that blog post here!) Of course I had to get us reservations at Nick and Toni’s to order their penne alla vecchia bettola and to see how mine stacked up. It was delicious and I’m happy to report tasted identical to the sauce I had been making for years.
Check out the Hampton’s famous vodka sauce recipe below. Give it a try…you won’t be disappointed!
-Brittany
Preheat oven to 375 degrees F.
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 dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
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 Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
Ingredients
Directions
Preheat oven to 375 degrees F.
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 dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
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 Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
