The Creamiest Roasted Red Pepper Alla Vodka Pasta Recipe

Creamy roasted red pepper alla vodka pasta surprises with an unexpected flavor explosion that dances across your palate.

Vibrant ingredients mingle in a rich, luxurious sauce that promises comfort and excitement.

Oregano-dusted breadcrumbs add a crunchy contrast to the silky pasta beneath.

Fresh ingredients elevate this classic dish into something truly remarkable.

Mediterranean influences shine through each carefully crafted bite.

Sophisticated yet approachable, this recipe beckons you to roll up your sleeves and create culinary magic.

One taste will transport you straight to an intimate Italian kitchen.

FAQs

• Why use vodka in the pasta sauce?

Vodka helps release flavors in the tomato that are alcohol-soluble, creating a richer and more complex sauce without tasting like alcohol.

• Can I make this recipe vegetarian?

Yes, simply replace vodka with vegetable broth and use plant-based butter and cheese to create a vegetarian version of the dish.

• What type of pasta works best for this recipe?

Medium-sized pastas like penne, rigatoni, or fusilli are ideal because they hold the creamy sauce well and create perfect bites.

• Is roasting my own red peppers necessary?

No, you can use store-bought roasted red peppers from a jar to save time without compromising the overall flavor of the dish.

Why This Pasta Recipe Stands Out

• Elevate Your Cooking Skills: Master a restaurant-quality pasta dish with simple techniques that transform basic ingredients into a gourmet meal.
• Quick and Versatile Meal Prep: Create a flexible recipe that allows make-ahead options, freezing capabilities, and easy substitutions for vodka.
• Flavor-Packed Comfort Food: Enjoy a creamy, rich pasta with complex layers of taste from roasted red peppers, herbs, and crispy cheesy breadcrumbs.
• Customizable Culinary Experience: Adapt the recipe with alternative ingredients like broth instead of vodka, making it perfect for various dietary preferences and pantry situations.

Ingredients For Red Pepper Vodka Pasta

• Pasta: The foundation of the dish, providing a hearty base for the flavorful sauce.
• Red Bell Peppers: Fresh peppers used to create a smooth, vibrant puree for the sauce.
• Roasted Red Peppers: A key flavor component that adds depth and sweetness to the sauce.

• Olive Oil, Tomato Paste, Vodka: Essential components that build the rich, creamy sauce.
• Milk, Butter: Ingredients that contribute to the sauce's smooth and luxurious texture.
• Shallots, Garlic: Aromatic base that provides a deep, savory flavor to the sauce.

• Oregano, Basil, Fennel Seeds, Red Pepper Flakes: Herbs and spices that enhance the overall flavor profile.
• Breadcrumbs, Cheese: Crispy and cheesy topping that adds texture and extra flavor to the dish.
• Salt, Pepper, Vinegar: Seasonings that balance and brighten the sauce.

Step-By-Step Roasted Red Pepper Pasta

Step 1: Toast Breadcrumb Mixture

Heat a large skillet over medium temperature.

Add olive oil, breadcrumbs, and oregano.

Stir occasionally until breadcrumbs turn golden and crispy, about 3 minutes.

Step 2: Add Cheese to Breadcrumbs

Mix in cheese and continue cooking for 2 minutes until perfectly fried.

Step 3: Season and Set Aside Breadcrumbs

Remove breadcrumb mixture from skillet.

Sprinkle with salt and pepper.

Transfer to a separate plate.

Create Roasted Red Pepper Sauce

Step 4: Puree Red Peppers

Blend red peppers in a food processor until completely smooth.

Season with salt and pepper.

Cook Pasta

Step 5: Boil Pasta

Bring a large pot of salted water to rolling boil.

Cook pasta until al dente.

Before draining, reserve pasta water.

Build Flavor Base

Step 6: Sauté Aromatics

Heat skillet with olive oil over high heat.

• Sliced red bell pepper
• Shallots
• Garlic
• Fennel seeds
• Oregano
• Red pepper flakes

Cook until shallots become caramelized, about 5 minutes.

Step 7: Develop Sauce Foundation

Reduce heat to low.

Add tomato paste and vinegar.

Cook for 2 minutes.

Step 8: Create Creamy Vodka Sauce

• Roasted red pepper puree
• Vodka
• Pasta water
• Milk
• Butter

Simmer 15-30 minutes until sauce thickens.

Adjust seasonings.

Finish Dish

Step 9: Combine Pasta and Sauce

Toss pasta with basil into sauce.

Add extra pasta water if needed to reach desired consistency.

Step 10: Plate and Garnish

Serve pasta in individual plates.

Top with prepared breadcrumbs and additional cheese.

Alternative Options

Step 11: Vodka Substitution

Replace vodka with equal amount of chicken or vegetable broth.

Make-Ahead and Storage Tips

Step 12: Sauce Preparation

Prepare sauce in advance.

Can simmer on low for 2 hours.

Refrigerate up to 4 days.

Step 13: Freezing Instructions

Freeze sauce in sealed container for up to 3 months.

Thaw before serving.

Step 14: Breadcrumb Storage

Store breadcrumbs in sealed container at room temperature for 1 week.

Tips For Perfect Vodka Pasta

• Toast breadcrumbs with oregano and cheese for a crispy, savory topping that adds delightful texture and depth to your pasta dish.
• Puree roasted red peppers in advance and store in the refrigerator to cut down on cooking time when you're ready to make the pasta.
• Use reserved pasta water to thin or thicken the sauce as needed, ensuring a perfect creamy texture every time.
• Make the alla vodka sauce ahead of time and store in the refrigerator for up to 4 days, allowing for quick and easy meal assembly.
• Freeze the sauce for up to 3 months, providing a convenient option for future meals with minimal preparation.

Flavor Twists For Vodka Pasta

• Gluten-Free Version: Replace regular pasta with gluten-free pasta and use gluten-free breadcrumbs made from certified gluten-free bread.
• Vegan Adaptation: Swap butter and milk with coconut milk, use nutritional yeast instead of cheese, and replace vodka with vegetable broth.
• Dairy-Free Option: Eliminate cheese and butter, use plant-based milk alternatives like almond or oat milk, and add nutritional yeast for extra flavor.
• Protein-Packed Variation: Add grilled chicken, shrimp, or plant-based protein like tofu or tempeh to increase the protein content of the dish.

Suggested Pairings For Vodka Pasta

• Pasta Night Perfection: Serve this vibrant roasted red pepper pasta alongside a crisp green salad for a refreshing contrast.
• Rustic Italian Feast: Pair with a glass of chilled white wine and crusty garlic bread to elevate the dining experience and soak up the delicious sauce.
• Veggie Companion: Add a side of roasted seasonal vegetables like zucchini, asparagus, or brussels sprouts to create a more substantial and nutritious meal.
• Protein Boost: Top with grilled chicken, seared shrimp, or crispy pancetta for those wanting to add extra protein to the dish.

Storage Advice For Vodka Pasta

• Store leftover pasta in an airtight container for up to 3-4 days. Keep breadcrumbs separate to maintain crispness.
• Warm pasta in a skillet over medium-low heat, adding a splash of pasta water or milk to restore sauce consistency. Stir gently to prevent sticking.
• Place pasta in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to distribute heat evenly.
• Quickly toast breadcrumbs in a dry skillet for 1-2 minutes before sprinkling over reheated pasta to restore their crunch.

Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs Recipe

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4.5 from 8 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Silky roasted red pepper alla vodka pasta delivers creamy, rich comfort with a zesty Italian-inspired twist. Crispy oregano breadcrumbs crown this luxurious dish, inviting you to savor each indulgent bite of pasta perfection.

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Ingredients

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Main Ingredients:

• 1 pound bucatini pasta
• 1 16 ounces jar roasted red peppers
• 1 red bell pepper
• 1/2 cup tomato paste
• 1/2 cup vodka
• 3/4 cup canned coconut milk

Aromatics and Seasonings:

• 2 shallots
• 3 cloves garlic
• 1/2 teaspoon fennel seed
• 1 pinch crushed red pepper flakes
• 3 tablespoons apple cider vinegar
• 1/2 cup fresh basil or parsley

Garnish and Topping:

• 6 tablespoons extra virgin olive oil
• 3/4 cup panko breadcrumbs
• 2 tablespoons fresh oregano leaves
• 1/2 cup grated Manchego or Parmesan cheese
• 3 tablespoons salted butter

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Instructions

1. Toast breadcrumbs with olive oil and oregano in a skillet over medium heat for 3 minutes, stirring occasionally until golden brown.
2. Incorporate cheese into breadcrumbs and fry for an additional 2 minutes. Season with salt and pepper, then set aside.
3. Puree roasted red peppers in a food processor until smooth, seasoning with salt and pepper.
4. Bring a large pot of salted water to boil and cook pasta until al dente. Reserve 1 1/2 cups of pasta water before draining.
5. Heat olive oil in a skillet over high heat. Sauté sliced red bell peppers, shallots, garlic, fennel seeds, oregano, and red pepper flakes until shallots caramelize, about 5 minutes.
6. Reduce heat to low, add tomato paste and vinegar. Cook for 2 minutes, stirring constantly.
7. Pour in roasted red pepper puree, vodka, pasta water, milk, and butter. Simmer 15-30 minutes until sauce slightly thickens, adjusting seasonings as needed.
8. Fold pasta and basil into the sauce, using additional pasta water to reach desired consistency.
9. Plate the pasta and generously top with prepared breadcrumbs and extra cheese.
10. Vodka substitution: replace with equal amount of chicken or vegetable broth.
11. Make-ahead option: prepare sauce in advance and refrigerate for up to 4 days. Simmer on low heat, adding water if sauce becomes too thick.
12. Freezing instructions: store sauce in a freezer-safe container for up to 3 months. Thaw before use.
13. Breadcrumbs can be stored in a sealed container at room temperature for one week.

Notes

• Toasting breadcrumbs carefully ensures a golden, crunchy texture that adds delightful contrast to the creamy pasta sauce.
• Removing pasta water before draining helps create a silky, perfectly emulsified sauce that clings beautifully to each noodle.
• Simmering the sauce slowly allows flavors to develop deeply, transforming simple ingredients into a rich, complex dish.
• Substituting vodka with broth maintains the sauce’s depth while making the recipe more accessible for those avoiding alcohol.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 489 kcal
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Carbohydrates: 56 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 18 mg