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Penne Alla Vecchia Bettola

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“This is one of the BEST tomato sauces I have EVER made! Veganized from a recipe I saw made on the Barefoot Contessa byJoe Realmuto, executive chef and owner of the East Hampton restaurant Nick & Toni’s. This recipe, as we are told, is one of his most popular dishes. I watched and I was a believer. Sure, he baked the sauce in the oven for an hour and a half, and used an entire CUP of vodka... I thought: ditch the cream, replace it with Simple Cashew Cream, loose the cheese... I'm ready to try this!!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Meanwhile, add the tomatoes and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper.
  5. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours.
  6. While the sauce simmers in the oven, prepare the cream:
  7. Add cashews and non dairy milk to a blender and blend until completely pureed and smooth, set aside.
  8. Remove tomato sauce from the oven and let cool for 15 minutes.
  9. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency (or if you have an immersion blender, that would work well here). Return to the pan.
  10. Reheat the sauce, add 2 tablespoons fresh oregano and enough cashew cream to make the sauce a creamy consistency.
  11. Add salt and pepper, to taste, and simmer for 10 minutes.
  12. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain.
  13. Toss the pasta into the sauce and cook for 2 minutes more.

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