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Not your traditional pasta dish, this Creamy Roasted Red Pepper Alla Vodka Pasta is rich, creamy and perfect for a quick weeknight meal! Bell peppers are roasted to perfection and then made into a smooth and creamy Alla Vodka sauce that is so incredibly flavorful!
Happy Thursday!
I am SO excited to share this easy and amazing pasta dish with you all today! Like, really, really excited.
Why we love this Roasted Red Pepper Alla Vodka Pasta:
The roasted bell peppers are the star of the show in this amazingly creamy pasta sauce. If you love creamy pasta dishes, you’re going to love this slightly healthier twist! I say slightly healthier, because Im not going to lie…it is definitely creamy. But the sauce is loaded with veggies thanks to the roasted bell peppers. So an added health boost? Yes, please!
The creamy roasted bell pepper alla vodka sauce though… my goodness. Its SO. GOOD. For real, I couldn’t stop eating the sauce out of the pan.
We are continuing our focus on quick but also delicious meals this January, and this Creamy Roasted Red Pepper Alla Vodka Pasta dish is perfect for an easy, comforting weeknight meal.
There is just something about fresh roasted bell peppers. The flavors are so vibrant and fresh and remind me of our summer garden which is a huge added bonus. Sometimes you just need to be reminded that all winters come to an end.
I do love winter and I am not quite ready for summer, but I always find myself looking forward to each coming season. Beauty can be found with each transition. As winter wraps its arms around us, I will lean in and rest. There will come a time when we will plant and grow and harvest again. Much like the seasons of life.
If you too love the fresh flavors of garden roasted veggies, then this recipe is for you!
So lets get to some of the basics…
How to roast the bell peppers:
Roasting your own bell peppers is so easy! The freshness truly can’t be beat compared to jarred.
Preheat your oven to 400 degrees F.
On a parchment lined baking sheet, lay all your bell pepper on their sides. Brush lightly with olive oil. Roast at 400 degrees for 25 minutes.
After 25 minutes, flip the bell peppers over and roast an additional 20 minutes, or until the skins become charred and the peppers have slightly deflated. Its ok if the skins become pretty black. The blackened skins will be discarded.
Once the bell peppers have roasted, you can either set them aside to cool before seeding and skinning them, or set them under a bowl to steam. Steaming the bell peppers will make it easier to peel the tough skins off. If you want to ‘steam’ them, go ahead and place the bell peppers on a flat surface such as a cutting board and place a bowl (you may need to use two bowls) over the bell peppers to trap the steam for 15 minutes.
When the bell peppers have cooled enough to handle, its time to seed and peel. Some people like to seed the bell peppers first before roasting, but roasting them whole seems to be more flavorful. Cut the bell peppers in half and discard the seeds and stem. Gently peel the skins away from the flesh. This step can be a little messy, but it is so worth it!
And there you have it… roasted bell peppers which can be used so many different ways!
How to make Creamy Roasted Red Pepper Alla Vodka Pasta:
After the bell peppers have been roasted, seeded and skinned, place them in a food processor or blender.
Heat butter and olive oil in a pan over medium high heat and cook the onion and garlic for 5 minutes, or until the onions begin to soften. Add to the food processor with the roasted bell peppers. Blend into a smooth consistency.
Pour the mixture into a large saucepan over medium heat and add the tomato paste, whisking until fully combined. Add the fennel seeds, red pepper flakes (if using) and paprika. Next add the heavy cream, vodka and parmesan. Bring to a gentle simmer, stirring often. Add salt and pepper and adjust seasoning to taste.
What pasta to use?
For this recipe we generally use long cut pastas such as linguine, fettuccini, spaghetti or Pappardelle. But honestly, any pasta would be great for this dish!
You can also add blackened chicken or sausage if you want a meatier version. This recipe is very forgiving and delicious, so have fun making it your own!
What bell peppers to use?
Although I generally use all red bell peppers, I have also made this with a combination of red, yellow and orange which is equally delicious!
This wonderfully Creamy Roasted Red Pepper Alla Vodka sauce is great served alongside a homemade Rustic Artisan Bread to dip up all the luscious sauce!
And there you have it! The most delicious Creamy Roasted Red Pepper Alla Vodka Pasta dish ever!
Pasta Lover? Here are more favorites to try:
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Recipe
Creamy Roasted Red Pepper Alla Vodka Pasta
Ingredients
- 8 red bell peppers, roasted *may also use a combination of red, yellow and orange
- 2 tablespoon olive oil (divided) + more for brushing the bell peppers before roasting
- 2 tablespoons butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 teaspoon fennel seeds
- ½ teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 ¼ cups heavy whipping cream
- ½ cup vodka
- 1 cup freshly grated parmesan cheese + more for serving
- 12 oz pasta of choice, I used linguine
- salt and pepper to taste
- fresh chopped basil or oregano for serving, (optional)
Instructions
- Preheat oven to 400 degrees F. Brush the bell peppers with olive oil. Roast for 25 minutes. After 25 minutes, carefully flip and roast an additional 20 minutes, or until the skins are charred and the bell peppers have deflated. Set aside to cool. When cooled enough to handle, cut down the middle and carefully remove the stem seeds and skin. *see notes above recipe for tips on roasting, skinning and coring the bell peppers.
- Cook pasta according to package directions. Toss with remaining 1 tablespoon of olive oil to prevent sticking. Set aside.
- After the bell peppers have been roasted, seeded and skinned, place them in a food processor or blender. Heat 2 tablespoons butter and 1 tablespoon olive oil In a pan over medium high heat and cook the onion and garlic for 5 minutes, or until the onions begin to soften. Add to the food processor with the roasted bell peppers. Blend into a smooth consistency.
- Pour the mixture into a large saucepan over medium heat and add the tomato paste, whisking until fully combined. Add the fennel seeds, red pepper flakes and paprika. Next add the heavy cream, vodka and parmesan. Bring to a gentle simmer, stirring often. Add salt and pepper and adjust seasoning to taste.
- This can be served by either tossing the sauce and noodles together, or by spooning the desired amount of sauce over individual pasta plates. I prefer to spoon the sauce over my noodles because I like it extra saucy. Serve topped with extra grated parmesan cheese and any fresh herbs, if using. ENJOY!
Yum! I love roasted peppers, too, and I think the best way, although it is not always possible, is to put them directly on the coals or embers in a barbecue. They are good roasted all ways, the blacker the skin, the better. I hold them under a running faucet to pull off the skin and take out the seeds. Super easy and tasty!
Oh, yes, the blacker the skins the better for sure!! During the summer months over a BBQ is definitely the best! I have also tried taking the skins and seeds off under running water, but found it seemed to take a little bit of the flavor away. Probably not much, but it is definitely easier that way! I hope you enjoy the recipe!! 🙂
Wonderful recipe! What a nice twist for pasta! I have been loving bell peppers lately and they make a very tasty sauce that’s a bit spicy. We added chicken with it but it would be good either way.