Next Post
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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.
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.
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.
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.
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.
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.
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
- 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!
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.
HECK yeah! This was delicious. I’m about to head back to college after cooking for my parents for about four months in quarantine… They’ve decided it’s their new favorite sauce and they’ll have to make it while I’m gone.
Aw that is so sweet of you!! I hope going back to college goes amazing for you, Olivia! Thank you for trying my recipes! xTieghan
Made this last night and loved it! The roasted red pepper flavor is amazing and especially those bread crumbs! mmm! Will be making again thank you! 🙂
Thank you so much Alexandra!! I am so glad this turned out so well for you! xTieghan
Amazing
Thank you Caroline! xTieghan
Looks amazing! I’d love to add some protein to this; I noticed a lot of comments say sausage or chicken, but I’m pescatarian. I’m teetering between sliced mushrooms or shrimp – any thoughts?
Hi Stephanie,
I think either of those would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is really good like one of favorites ever, however, when you say “ Add the cheese and cook another 2 minutes“ this is not a good idea, the cheese melted and became lumpy and a mess. I don’t know what kind of cheese you used that is heat resistant but mine melted even though it was grated and stuck together. I don’t know how you’re supposed to fry it without melting it.
Hi,
So sorry you had issues with this, if you are using grated Parmesan you should not have this issue. Please let me know if you have any other questions! xTieghan
How can you make the sauce in advance if you need to add Pasta cooking water?
Hi Cindy,
Just make the sauce ahead of time and then add the cooking water later. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh my this was sooo incredible! Being in quarantine as so many of us right now I had to improvise a little but the outcome was still amazing! The bread crumb mixture with fresh oregano is mandatory and simply can’t be left out! I added a small can of san marzano tomatoes, used gin and chicken stock instead of vodka(all I had lol) and fried up some crispy cubed turkey kielbasa and added a 1 tsp of sugar as it needed it because of my substitutions but this has swiftly become one of my favourites. PS your photography of the dish is incredible! Thanks for sharing this doozy 🙂
I am really glad this turned out so well for you, Corinna! Especially with some substitutions here and there! Thank you for trying this, I hope you continue to love this and others! xTieghan
Love the slightly sweet nature of this sauce! The breadcrumbs are a must! Made it with an Italian seasoned chicken breast. Will definitely make again!
Thank you so much Becky! xTieghan
This was one of the best recipes yet! The sauce was amazing and the breadcrumbs are a nice touch. Definitely a restaurant quality meal!!
Thank you so much Kim! I am so glad this turned out so well for you! xTieghan
Hi Tieghan! Unfortunately, the only long cut pasta I have right now is angel hair. Would fusilli or penne work better with this sauce?
Yes, either should work great! I hope you love this Ashwini! xTieghan
Hi Tieghan, another hit in my kitchen! Everyone loved it. You are one of the few whose recipes come out exactly as you say! Thank you for keeping us busy during these horrible times! God bless you
Aw I am glad you are enjoying my recipes during this time, Fadia! I hope you are doing well! xTieghan
Hi Kelly! I made this dish today and it turned out amaaaazing! Sooooo creamy and delicious. Thank you so much. Will be making your Naan recipe tomorrow! ??
Thank you Fadia! I am really glad this turned out so well for you! xTieghan
This was INCREDIBLE!! One of my favorite recipes
Thank you so much Nikoleta! xTieghan
This is totally unbelievable!!! My whole family was completely enamored by the taste and depth of flavor in the sauce, and those breadcrumbs!??? To die for! This is going to be a staple for us. TY
Thank you so much Megan! xTieghan
You have such great food intuition! I have wanted to give this recipe a try for a very long time. On this Crazy day it got to happen. We welcomed our granddaughter today electronically. This virus kept us from being able to be at the hospital or meet her until we have better assurance all will be safe. So hard and yet so wonderful! We have much to be grateful for as precious Halle Lane arrived safe and sound and to so much love. This GiGi and Papa needed comfort food and your recipe filled that spot. I didn’t add all the pasta as we like it saucy, I doubled the fennel and red pepper flakes As we Love both flavors. . I wish I’d make a quadruple patch of the Manchego breAd crumbs… so delicious! This dish is face plant material and just what we needed in this time of uncertainty. Love following your recipes and appreciate your passion for food! Love from another foodie, Lynn
Aw congratulations, Lynn! That is so special! Also, I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan