{"id":2211,"date":"2013-10-09T15:22:58","date_gmt":"2013-10-09T19:22:58","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=2211"},"modified":"2013-11-02T15:58:21","modified_gmt":"2013-11-02T19:58:21","slug":"nick-and-tonis-penne-alla-vecchia-bettola","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2013\/10\/09\/nick-and-tonis-penne-alla-vecchia-bettola\/","title":{"rendered":"Nick and Toni’s Penne Alla Vecchia Bettola"},"content":{"rendered":"

\"pen\"<\/a>
\n1\/4 cup good olive oil
\n1 medium Spanish onion, chopped
\n3 cloves of garlic, diced
\n1\/2 teaspoon crushed red pepper flakes
\n1 1\/2 teaspoons dried oregano
\n1 cup vodka
\n2 (28-ounce) cans peeled plum tomatoes
\nKosher salt
\nFreshly ground black pepper
\n3\/4 pound penne pasta
\n4 tablespoons fresh oregano
\n3\/4 to 1 cup heavy cream
\nGrated Parmesan cheese<\/p>\n

Preheat oven to 375 degrees F.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.<\/p>\n

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.<\/p>\n

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.
\nk<\/p>\n","protected":false},"excerpt":{"rendered":"

1\/4 cup good olive oil 1 medium Spanish onion, chopped 3 cloves of garlic, diced 1\/2 teaspoon crushed red pepper flakes 1 1\/2 teaspoons dried oregano 1 cup vodka 2 (28-ounce) cans peeled plum tomatoes Kosher salt Freshly ground black … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,116],"tags":[28,119,528,5,538],"class_list":["post-2211","post","type-post","status-publish","format-standard","hentry","category-entree","category-sauce","tag-garlic","tag-olive-oil","tag-pasta","tag-sauces","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2211"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2211\/revisions"}],"predecessor-version":[{"id":2213,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2211\/revisions\/2213"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}