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Welcoming Wednesday with this cozy, Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs. This is not your average alla vodka pasta. 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 bread crumbs for a dinner that’s mouth-wateringly delicious. This is a great pasta to serve any night of the week.

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Yesterday I shared a Valentine’s Day dessert and today it’s all about the Valentine’s Day dinner. Enter this roasted red pepper alla vodka pasta…with cheesy breadcrumbs. Because you guys know how much I love a good topping (never enough toppings).

I have been working on this pasta for weeks. When I first set out to make this it had nothing to do with an alla vodka sauce and everything to do with a slowly caramelized red pepper pasta. But here’s the thing, it wasn’t working. If I’m being very honest with you all, this has been the case with so many recipes as of late. I’m definitely struggling a bit and dishes are taking a lot more effort than usual. But once I get them right they are so good and delicious and I love them so much.

That is surely this case with this pasta. It took so many test runs, but now that it’s ready for sharing, I could not love it more. The roasted red peppers within this extra creamy vodka sauce are such a step up in the flavor department in comparison to a classic alla vodka sauce.

It’s creamy, rich, topped with addictingly delicious breadcrumbs, and truly one of my better pasta recipes. Perfect for date night, but great for any other night as well.

Roasted Red Peppers in food processor

The details.

Start out by making the breadcrumbs. When I first made this pasta, I didn’t add any breadcrumbs. It was still good, but I wasn’t as excited about the recipe, I felt it needed something more.

Enter the cheesy breadcrumbs made simply with Panko, fresh oregano, and plenty of nutty Manchego cheese. While these breadcrumbs may seem simple, they add texture to the pasta and a cheesy, crunchy bite.

So. Very. Delicious.

Once the breadcrumbs are toasted, drain off the jar of roasted red peppers and puree them either in a blender or food processor until mostly smooth. The roasted red peppers add so much flavor to this sauce. They really make it just a touch more special than most other vodka sauces.

Roasted Red Pepper Alla Vodka Pasta in cooking pot

Now, the pasta. The first time around I tried to use a fancier cut of pasta. Even though the sauce was good, the pasta kind of fell apart on me. So the second time, I went to my go-to, bucatini. Bucatini is a little thicker than spaghetti. There’s a hole running through the center of the noodle that creates room for the sauce to snuggle into. It’s the perfect cut of pasta for something like an alla vodka sauce.

You’ll want to first boil off the pasta, then just before draining reserve some of the pasta cooking water. This step is crucial, so please make sure not to dump the water before scooping some out. The pasta water will be used for creating a creamy sauce later.

Cheesy Oregano Breadcrumbs on plate

Finishing up the pasta.

While the pasta is boiling away, start cooking the fresh red bell pepper, shallots, and garlic. You’ll want to cook these down until caramelized. Next stir in a bit of tomato paste, a splash of vodka, milk for creaminess, and butter for richness. Now add in some of the pasta cooking water and simmer the sauce until it has reduced down a bit and thickened. At this point, your kitchen is going to smell amazing. There should be hints of garlic and butter throughout…it’s the best of Italian smells.

When the sauce is ready, toss it with the pasta and then immediately serve topped with plenty of breadcrumbs and additional cheese.

Simple. Easy. So. Very. Good.

overhead close up photo of Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs

So, what does the vodka really do?

Now I want to start by staying that if you do not drink, I totally understand. In this case, just swap the vodka for chicken broth, vegetable broth, or even just water. That will be totally fine and your sauce will still be great.

If you do drink, or you’re ok with using alcohol for cooking, you must add the vodka to your sauce. It’s a game-changer. The vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. The key is to slowly simmer the sauce. This will release its flavors and cook out the alcohol. So yes, this is safe to serve to kids!

I love the idea of serving this up as Valentine’s day dinner, but don’t let that be the only night of the year that you make this. Honestly, this is pretty simple, quick, and easy. Yes, there are some steps involved, but none of them are hard or too time-consuming.

You can even prepare the sauce way ahead of time, then just add the pasta before you’re ready to serve. This would make a great dinner party meal with a side salad and some extra crusty bread (highly recommend the no-knead bread from HBH Super Simple). Or just a fancier weeknight dinner at home with the family. Either way (or day) you serve this pasta up, it’s going to be good. It’s one of those types of pasta that’s easily loved by all.

close up photo of Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs

If you make this roasted red pepper alla vodka pasta with cheesy oregano breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 458 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. 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.
    2. Add the red peppers to a food processor. Puree until smooth. Season with salt and pepper.
    3. 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.
    4. 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.
    5. Add the pasta and basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
    6. Divide the pasta among plates and top with breadcrumbs and additional cheese. Enjoy!


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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  1. 5 stars
    This was fantastic! I didn’t want to commit to a whole bottle of vodka just for this recipe so I ended up leaving it out, the jar of roasted red peppers was cheaper…but slightly less than needed, and I accidentally added cumin instead of fennel because my spice bag no longer was labeled.

    My boyfriend helped me a little and I forgot to tell him to drain the peppers and reserve pasta water, so I subbed in some hot water.

    With all of these slight modifications, the overall resulting dish was great! He asked for this to be added to our meal rotation. I also did not miss the meat at all…I’m trying to limit my meet and dairy intake as much as I can…even though I used heavy cream in this dish…

    1. Hey there,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! Thanks for sharing what worked well for you! ☀️xxT

    1. Hi Clare,
      Sure, I would just freeze the sauce:) Please let me know if you have any other questions! xTieghan

  2. 4 stars
    This was a great recipe, enjoyed by all! Added in mix of veal/pork/beef that I browned up. Was a nice addition but I think maybe using sweet sausage next time would be even better and a nice accoutrement to the fennel already in the recipe. Thank you again for another meal added into the rotation!

    1. Hey Joshua,
      Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT

    1. Hey Jenna,
      Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT

  3. 5 stars
    This. Is! PERFECTION! It lasted about 2 minutes in our home haha. Such a delicious combination of flavors and textures, added to the “make all the time” list.

  4. I love this but need to make the sauce ahead of time this week – since I won’t have the pasta water should I just use tap water?

    1. Hi there,
      I would use broth instead of water:) Let me know how the recipe turns out, I hope you love it!! xTieghan

  5. I didn’t want to have the pasta sit for so long, so I made the sauce as directed without the pasta water and reserved some water at the end to thin the sauce if I needed to (I didn’t). Everyone enjoyed it – the breadcrumbs are a must.

    1. Hey Alexis,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

  6. 5 stars
    Another big hit for my family that will be in rotation. I used pecorino romano, since that’s what I had on hand, and it was delicious. When my pasta was ready ahead of the sauce, I just rinsed it quickly in cold water, and it reheated in no time when I added it to the sauce. Since my family are big carnivores, I will add a protein next time – sweet Italian sausage was suggested, so I’ll try that.