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.
Ingredients
Scale
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
Instructions
- Toast breadcrumbs with olive oil and oregano in a skillet over medium heat for 3 minutes, stirring occasionally until golden brown.
- Incorporate cheese into breadcrumbs and fry for an additional 2 minutes. Season with salt and pepper, then set aside.
- Puree roasted red peppers in a food processor until smooth, seasoning with salt and pepper.
- 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.
- 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.
- Reduce heat to low, add tomato paste and vinegar. Cook for 2 minutes, stirring constantly.
- Pour in roasted red pepper puree, vodka, pasta water, milk, and butter. Simmer 15-30 minutes until sauce slightly thickens, adjusting seasonings as needed.
- Fold pasta and basil into the sauce, using additional pasta water to reach desired consistency.
- Plate the pasta and generously top with prepared breadcrumbs and extra cheese.
- Vodka substitution: replace with equal amount of chicken or vegetable broth.
- 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.
- Freezing instructions: store sauce in a freezer-safe container for up to 3 months. Thaw before use.
- 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