After enjoying watching the competition of day 3 of the Master's golf tournament, Michael and I were enamored with this rich, spicy sauce inspired by a recipe I modified from Nick & Toni's Penne Alla Vecchia Bettola featured on the Barefoot Contessa's program on the Food Channel:
Heat 1/8 cup of olive in skillet. Add 1/2 medium onion and 1 clove of minced garlic. Cook til onions are translucent. Add 1/4 t. red papper flakes and 3/4 t. dried oregano and cook for one minute. Add 1/2 cup of vodka and reduce by half. Drain San Marzano diced tomatoes into glass baking dish. Season with 1 t. salt & black pepper and cover with foil and place in 375 degree oven for 90 minutes. Cool tomatoes and puree with onion mixture til smooth. Heat sauce adding 1 Tbsp. fresh oregano and 1/2 heavy cream. Serve over rigatoni and top with Parmigiano Reggiano cheese.
A mixed green salad and Berringer cabernet sauvignon completed this master of a meal!
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