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      "text": "Preheat the oven to 375 degrees.",
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      "text": "Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours.",
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      "originalText": "Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat.  Add the onions and cook for about 5 minutes, until the onions are translucent.  Add the garlic, oregano, and red pepper flakes and cook for just one minute.  Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.   With clean hands, crush each tomato into the pot.  Add 2 teaspoons of salt and ½ teaspoon of black pepper.  Cover the pot with a tight-fitting lid and bake for 1½ hours.",
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      "text": "Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside.",
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      "originalText": "Meanwhile, bring a large pot of water to a boil.  Add 2 tablespoons of salt and the pasta and cook according the directions on the package.  Drain and set aside.",
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      "text": "Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.",
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      "originalText": "Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth.  (You can also use a blender.)  Return the tomato mixture to the pot.  Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes.  Add the pasta to the sauce and cook for 2 more minutes.  Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.",
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    "text": "Serves 4",
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      "attribution": "Barefoot Contessa"
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    "publishedAt": "2020-04-13",
    "originalText": "Penne Alla Vodka\nPenne Alla Vodka from Barefoot Contessa.\nServes 4\n¼ cup good olive oil\n2½ cups chopped yellow onions (2 onions)\n1 tablespoon minced garlic (3 cloves)\n1½ teaspoons dried oregano\n½ teaspoon red pepper flakes\n1 cup vodka\n2 (28-ounce) cans whole peeled plum tomatoes, drained\nKosher salt and freshly ground black pepper\n¾ pound penne, such as DeCecco\n2 tablespoons chopped fresh oregano leaves, plus extra for serving\n1 cup heavy cream\n½ cup freshly grated Parmesan cheese, plus extra for serving\nPreheat the oven to 375 degrees.\nHeat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat.  Add the onions and cook for about 5 minutes, until the onions are translucent.  Add the garlic, oregano, and red pepper flakes and cook for just one minute.  Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.   With clean hands, crush each tomato into the pot.  Add 2 teaspoons of salt and ½ teaspoon of black pepper.  Cover the pot with a tight-fitting lid and bake for 1½ hours.\nMeanwhile, bring a large pot of water to a boil.  Add 2 tablespoons of salt and the pasta and cook according the directions on the package.  Drain and set aside.\nPour the tomato mixture into a food processor fitted with the steel blade and puree until smooth.  (You can also use a blender.)  Return the tomato mixture to the pot.  Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes.  Add the pasta to the sauce and cook for 2 more minutes.  Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano."
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      "sourceExcerpt": "Kosher salt and freshly ground black pepper"
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