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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.
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.
Amazing! I used a little more red pepper and garlic. We loved it!
Hey Jill,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
I’ve made this the last three years for Valentine’s Day and it is always a hit. Can’t wait to have it tonight!
Hey Caitlin,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Hi! Making this and was wondering about adding some sautéed shrimp on top?
Hey Jamie,
Sure, that would be delicious! Let me know if I can help in any other way, I hope you love this recipe! xT
Hi, I love all your recipes, huge fan!
I’m planning to make this dish next week and was thinking about making some chicken to go with it for some added protein. How would you recommend seasoning and cooking the chicken to pair best with this dish?
Hey Regina,
Thanks so much for your kind message! I would cook the chicken on the side in a skillet with Italian seasonings. Please let me know if you have any other questions! xT
How big of a pot do you use? Do you recommend a Dutch oven, cast iron pot, or anything specific?
Hey Erin,
I used a large dutch oven, about 7 quarts:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi!! Love love your recipes!!
I am making this dish tonight and all I have is rigotini pasta! Do you think that would be ok?
Thank you!!!!
Hey Peyton,
You bet, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
This is fabulous! I followed recipe except that I did add a pound of extra lean ground bison that I cooked separately and seasoned the same as the sauce. (My husband is a carnivore) it paired phenomenally with the red pepper. I added it and cooked with sauce an extra 10 min. Italian heaven. I did have a hiccup with the bread crumbs but was able to salvage it for the most part. Crumbs went from perfectly cooked to black in about 10 seconds but that was my fault. Thank you for the recipe! I’ve found at least 5 more I want to try.
Hey Christina,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
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…
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
Would it be possible to freeze this? Either with the pasta already on or just the sauce??
Hi Clare,
Sure, I would just freeze the sauce:) Please let me know if you have any other questions! xTieghan
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!
Hey Joshua,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Such a delicious pasta dish!
Hey Jenna,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
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.
Hey Nicole,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
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?
Hi there,
I would use broth instead of water:) Let me know how the recipe turns out, I hope you love it!! xTieghan
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.
Hey Alexis,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
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.
Hey Karen,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx