Creamy Roasted Red Pepper Alla Vodka Pasta
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!
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Servings: 4
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!