Penne Alla Vecchia Bettola (Penne with Chunky Vodka Sauce)

I've made Ina Garten's vodka sauce recipe several times and always love it but last night I was hoping for something a little quicker and healthier. I think it turned out great and was super easy to make, I already had the ingredients in the pantry and it only took 45 minutes. Enjoy!

Giant pot of "yum"

Ingredients:

• 2 tbsp olive oil
• 1 cup yellow onion, diced
• 3 cloves garlic, minced or pressed
• 1/2 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 1/2 cup vodka
• 28 oz crushed tomatoes (I used Muir Glen fire-roasted)
• salt & fresh ground pepper
• grated parmesan cheese
• 10 oz penne

1. Preheat the oven to 375 degrees.
2. Heat the olive oil over medium heat in a medium-size dutch oven (or oven-safe pan). Add the onion and cook for 3-5 minutes until almost translucent. Add the garlic and cook for another 1-2 minutes. Add the red pepper flakes and oregano and stir for a minute before adding the vodka. Let it simmer for 5-10 minutes until reduced by half and the alcohol is burned off. Add the tomatoes with a pinch of salt and pepper. Turn up the heat and bring to a boil.
3. Cover the pan and transfer it to the oven. Cook for 30 minutes until it's nice and thick.
4. Meanwhile, cook the penne in boiling salted water until al dente. Transfer the cooked pasta to the sauce immediately. Add a little pasta water to thin the sauce, if needed. Season with salt and pepper to taste. Top with parmesan.

Variation: You could add 1/2 cup cream or half & half to the sauce and then puree in a food processor so it's nice and creamy vs thick and chunky.

Serves: 4
WW: 11 pts (not including cream or parmesan)