Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs
Fire-roasted red peppers with fresh herbs, shallots, and garlic, all pureed into a creamy tomato vodka sauce that’s vibrant and so delicious! Then finish off this pasta with cheesy oregano breadcrumbs for a dinner that’s mouth-wateringly delicious.
Equipment
Ingredients
- 6 tablespoons extra virgin olive oil
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- 1/2 cup grated Manchego or Parmesan cheese plus more for serving
- 1 pound bucatini pasta
- 1 16 ounce jar roasted red peppers drained
- 1 red bell pepper thinly sliced
- 2 shallots finely chopped
- 3 cloves garlic finely chopped
- 1/2 teaspoon fennel seed
- 1 pinch crushed red pepper flakes
- 1/2 cup tomato paste
- 1/2 cup vodka
- 3 tablespoons apple cider vinegar
- 3/4 cup canned coconut milk whole milk, or heavy cream
- 3 tablespoons salted butter
- 1/2 cup fresh basil or parsley roughly chopped
Instructions
Breadcrumbs:
- Heat a large, high sided skillet over medium heat. Add 2 tablespoons olive oil, breadcrumbs, and 1 tablespoon oregano, and cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes.
- Add the cheese and cook another 2 minutes, until fried.
- Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the crumbs aside.
Red Peppers:
- Add the red peppers to a food processor. Puree until smooth. Season with salt and pepper.
Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
Sauce:
- Meanwhile, place the skillet over high heat along with 4 tablespoons olive oil. When the oil shimmers, add the sliced red bell pepper, shallots, garlic, fennel seeds, 1 tablespoon oregano, and a pinch of red pepper flakes.
- Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and vinegar, cook 2 minutes.
- Stir in the roasted red pepper puree, vodka, 1 cup pasta cooking water, milk, and butter. Simmer for 15-30 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
Assemble:
- Add the pasta and basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
- Divide the pasta among plates and top with breadcrumbs and additional cheese. Enjoy!
Notes:
- To Replace the Vodka: use an equal amount of chicken or vegetable broth.
- To Make Ahead: prepare the alla vodka sauce through step 4. You can simmer the sauce on low for up to 2 hours, adding additional water if the sauce thickens too much. The sauce can be made 4 days ahead of time and chilled in the fridge. To serve, warm on the stove, then boil the pasta and toss with the sauce just before serving.
- To Freeze: the alla vodka sauce can be made, then frozen in a freezer safe container for up to 3 months. Thaw, then use as directed.
- Breadcrumbs: will keep in a sealed container at room temperature for up to 1 week.
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