Italian Pasta Recipes


The pasta alla vecchia bettola is a simple preparation but really rich in taste that uses the typical ingredients of our Italian cuisine combining them in a tasty and particular way: it is in fact one of those first courses of which you can immediately recognize the scent if you enter in a tavern, and it stands out for its spicy and tasty flavor, strong and rich, suitable for a lunch with family or friends.

To prepare it, the secret is to cook the sauce in a pan with a drizzle of extra virgin olive oil, garlic, onion and cherry tomatoes, then fade with a glass of vodka and let 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 given by the heavy cream, soft and velvety, which, when added to the tomato cream, perfectly completes this exquisite dish.

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

Here, then, are all the steps and tips for preparing an excellent pasta alla vecchia bettola, for an unforgettable lunch.




Prep.: 15 minutes

Cooking: 45 minutes




  • 14 oz of Penne pasta or other short pasta
  • 1 cup of heavy cream
  • 17 oz of cherry tomatoes
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp of vodka
  • 1/4 cup of Parmigiano Reggiano cheese
  • parsley to taste
  • extra virgin olive oil to taste
  • salt to taste
  • chili pepper to taste



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

Fry the garlic and onion in a pan with a little extra virgin olive oil over medium heat, then add the cherry tomatoes and stir with a wooden spoon.

After a few minutes add the chili to the dressing and nuance it with a glass of vodka, allowing the alcoholic part to evaporate.

Then you will have to transfer the dressing into a fairly large baking pan and put it to cook 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 sauce into a glass to blend it with an immersion blender to obtain a creamy and smooth mixture.

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

When the pasta is cooked “al dente”, drain it and add it to the pan, tossing it for a minute to allow it to flavor and blend with the sauce.

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



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