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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.
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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I loved this! Perfect for a snowy night and the sweetness of the roasted peppers went really well with the spicy red pepper flakes. I did find the sauce a little too runny so would use less milk/cream or less pasta water next time for a thicker sauce. I also found that my pasta was done way sooner than my sauce – but not sure I could start the sauce sooner because of the need for pasta water, so not sure there’s a fix for that. The breadcrumbs are EVERYTHING!!!
Hey Melissa,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Insanely delicious. Don’t even think for one second about omitting the bread crumbs. (This was recipe #135 from HBH. Guess you could call me a fan.)
Hey David,
Wow, that’s pretty cool! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
I’m in the process of making this sauce right now. I’m using an 8oz (285ml) jar of roasted red peppers I had in my pantry, 160z sounds like a lot! Hope it works out!
Hey Maxine,
I hope you love the recipe, let me know how it turns out! xTieghan
I made this last night and it was really delicious! I substituted fresh thyme for the oregano as that’s all i had and also added some sliced mushrooms. The breadcrumbs were a fantastic topping and loved the background note of fennel in the sauce. Will definitely make this again! Thanks for a great recipe!
Hey Anne,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Outstanding dish!! Just made it tonight. Wow. Only had coconut milk on hand and I was nervous using and I couldn’t even taste the coconut flavor. Great recipe!
Hey there,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
I didn’t have any red pepper on hand and it still came out fantastic.
Thanks so much for giving the recipe a try Andi! xTieghan
This might be a crazy question. I do not have jarred roasted red peppers but I do have jarred roasted sundried tomatoes. Do you think that would taste good/okay or better to get to the store and get some red peppers!
Hey Kip,
You could totally use those, just know the flavors will be different. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is really delicious! Thanks!
Thank you Tamara! xTieghan
Hi there! This is a beautiful recipe. I have had it saved for a long time. While I understand your use of bucatini, I am curious as to what kind of pasta you used in the first picture. It is gorgeous and I can’t seem to find it on any pasta lists.
Hey Laurie,
I used bucatini in the photos. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made this twice now and it’s one of my new favorite recipes! I plan to make a big batch of the sauce and freeze it before my baby arrives in December!
Hi Steve! I am so happy this recipe has been turning out so well for you!! Thank you for trying it! xTieghan
What cookbook of yours is this recipe included in?! Looking to buy one of your books and love this recipe.
Hey Marisa,
This recipe is not in either cookbook, just on the blog. The recipes that are in the cookbooks are exclusive to the books and you will not be able to find those online. I hope this makes sense! xTieghan
I have made this recipe twice now and every time it’s been so delicious and such a treat that it almost has become a “special occasion” recipe. If you haven’t made this yet, you haven’t lived. The sauce is perfectly tangy and savory, the breadcrumbs add the perfect flavor, and overall its relatively easy to make. HIGHLY recommend.
Haha this was so amazing to read! I am really happy this turned out so amazing for you, Joann! Thank you so much! xTieghan
What do you do with the pasta for the 30 mins for additional sauce cooking time (with the reserved pastel water)?
Hey Bill,
You can add the pasta water at the end of the recipe if you feel the sauce needs to be thinned out a bit. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If i don’t have roasted tomatoes is it okay to use diced tomatoes from a can? Should I still drain it ?
Hey Lily,
This recipe does not call for roasted tomatoes, you want to use roasted red peppers. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner tonight and it was very good. Loved the breadcrumbs on top. I’ll definitely make this again.
Thank you so much Aj! xTieghan