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!