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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.
So delicious!! One more of your recipes added to my rotation. Thank you!
Hey there,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This is the second recipe from HBH that I’ve made in the past week or so and, once again, it did not disappoint. It was so good!!! I made a couple of tweaks (only because I was out of some things) but still 100% tasty! Added Italian meatballs (because family likes protein with their pasta), and ended up roasting my own red bell peppers. Will definitely be making this one again.
Hi Tamera,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
I love this sauce. I made it on holiday this year and my in-laws asked for it again two days later!
Also, this seems pretty keto friendly, except the pasta of course. Do you think that’s right?
Hi Taylor,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. Sorry, I am not really familiar with keto. xxTieghan
Super delicious!!! Just one recommendation, for the actual recipe, I did not watch the video or read the recipe ahead, so for step 2, where it says to add the red peppers to the food processor, could you please change it to say “roasted red peppers”? I actually added ALL the red peppers….fresh and roasted. ? So, that little change will help me next time I make this. And, btw, the way I made it turned out great, too!
Hey Claire,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
I love this recipe and make it often, with a twist. I sautée boneless chicken breasts cut into small pieces (sprinkled with salt, pepper, and Italian spice mix) in some extra virgin olive oil first. When done, I set the chicken aside and follow the rest of the recipe steps in the same pot. During the last 25 minutes, I return the chicken to the pot. With the last few minutes left , I add Broccolini (baby Broccoli) and cover the pot, cooking only enough for broccolini to be cooked but still crispy/firm. Then, I follow with the breadcrumb topping over Bucatini pasta. Great winter dish!
Super delicious!!! Just one recommendation, for the actual recipe, I did not watch the video or read the recipe ahead, so for step 2, where it says to add the red peppers to the food processor, could you please change it to say “roasted red peppers”? I actually added ALL the red peppers….fresh and roasted. ? So, that little change will help me next time I make this. And, btw, the way I made it turned out great, too!
Hi August,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
I love in Breckenridge and some family was visiting last night before skiing today. They’re both vegetarians so I pulled this recipe. It was, hands down, the most AMAZING pasta recipe I’ve ever made. SUCH a huge hit. Everyone went back for thirds!!! Tieghan, you killed it with this one. Never making another pasta recipe again!
Hey Allison,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
This dish is amazing and so distinctly different than other pasta dishes.
We rate it 11/10 at our house!
Carolyn
Hey Carolyn,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
This recipe is fantastic!!!! Amazing flavors and love the choice of the bucatini. This one will be in my regular rotation
This time I used this recipe instead of the one in your cookbook, and we loved it! I didn’t have any shallots so used an onion instead and added regular water instead of pasta water since I didn’t want to cook the bucatini until the last minute, and it all worked out fine. I particularly liked the panko/parmesan topping, which gave the dish a wonderful crunchiness. Definitely on my list to make again!
Hey Helen,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
I haven’t made this recipe yet, but sort of combined it with the Penne alla Vodka in your “Super Simple” cookbook, which I just love. It called for sun-dried tomatoes, which I’m not crazy about but bought anyway, and then I found this recipe with the roasted red peppers and thought they sounded like a good alternative. It turned out great, but I’ll definitely try this recipe next time I want some vodka with my pasta!
Hey Helen,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
3rd time i’m making this! My friends love it – thank you for sharing delicious and tasty recipes for us to make! <3
Hey Marie,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Hello! I am very excited to make this tonight. Do the veggies (once they’re done cooking) get pureed in with the roasted red peppers?
Hey Beth,
The only veggies you are going to puree are the roasted red peppers in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for a Valentine’s dinner and it was SO good! The toasted breadcrumbs really pulled the whole thing together – we loved it!
Hey Leslie,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Hello! Lovely recipe that I cant wait to try out this weekend!
I see you call out fresh oregano…. if I cant find fresh, can I use dried instead and same qty? or cut down a bit?
Thank you!
Hey Bindu,
Dried oregano will work just fine, and yes you will want to reduce that a bit. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I think you should advise to start cooking the pasta when the sauce is halfway ready. Letting drained pasta sit for 30 minutes (!!!) will make it sticky and gummy. Pasta should be cooked, drained and tossed with sauce at once.
Also, I think in the photos you used Fusilli Bucati Lunghi or something like that. Bucatini are straight.
Thanks for giving the recipe a try Marcella! xTieghan