It is that time of the year when no one is quite sure what day it is. Just have a glass of wine, some cheese, and pasta and forget about it. While this roasted pepper alla vodka pasta with spicy breadcrumbs is comfort food at its best, there is no reason why this couldn’t be made during the summer or other seasons. I am a sucker for comforting dishes that feel like a warm hug from the inside, and what better than a spicy, creamy bowl of pasta topped with some burrata.
How to make alla vodka sauce?
Italian vodka sauce or pasta alla vodka is one of those simple Italian cooking staples that can be spun any way you want. Usually made with tomatoes and tomato paste, this version has roasted red peppers. Which gives for a sweeter finish when finished with the vodka.
Why do you put vodka in pasta sauce?
Vodka adds depth to the flavors that are in the sauce and helps the cream keep from separating. Resulting in the creamiest sauce possible.
This roasted pepper alla vodka pasta starts with roasted peppers and onions. While this can absolutely be done in one pan on the stovetop, the oven makes for a better and more even cooking from all sides, while still keeping most of the juices from the veggies intact.
After the veggies have been roasted in the oven, they are added to the pan with the cream and pasta water and eventually the vodka. After the whole cooking and seasoning process has been done, you can either pour the whole thing into a blender or use an immersion blender. For the silkiest sauce, strain it through a fine-mesh sieve, but I don’t bother. Sometimes the smallest pieces left, give the most flavor.
While the sauce is cooking, make the spicy breadcrumbs. Which are just a few ingredients, Calabrian chili paste, panko breadcrumbs, garlic, and butter. This step is completely optional, but I do recommend making some spicy breadcrumbs and keeping them in the freezer for simple enjoyment. They are super versatile and elevate this roasted pepper alla vodka pasta.
If all that this roasted pepper alla vodka pasta already is, wasn’t enough, I suggest adding either fresh parmesan on top or going completely crazy as I did. Add a whole burrata on a serving platter. But let’s be honest here, I did simply add it on my plate and devoured it all. Do I suggest this? No. Would I do it again? With burrata? Yes.
You can skip the whole fancy breadcrumb and cheese part of this recipe and just make the sauce which really does come together rather easily and quickly. There is barely any active cooking time and if you do add the extras, the dish can be served on date night, a holiday, or for a dinner party.
Roasted pepper alla vodka pasta with spicy breadcrumbs
Equipment
- Immersion blender
Ingredients
- 4 bell peppers
- 1 yellow onion
- 1 tsp salt
- ½ tsp fresh black pepper
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp sugar
- ½ tsp garlic powder
- 2 tbsp olive oil
- 200 g heavy cream or half and half
- 200 ml pasta water
- 100 g vodka
- 500 g pasta of your choice
- 1 burrata
For the breadcrumbs
- 50 g panko breadcrumbs
- 2 cloves of garlic thinly sliced
- 2 tsp Calabrian chili paste
- 2 tbsp butter
Instructions
- Mix the peppers and onion with the spices and place on a sheet pan
- Cook at 200 for 30 minutes
- Remove from the oven
- Cook the pasta till al dente, strain, and reserve the pasta water
- In a large skillet add the peppers and onions, heavy cream, and the pasta water and cook for 2 minutes
- Using an immersion blender blitz it all together until smooth
- Add the vodka and cook for 5 more minutes
- Add in the pasta and cook for 1 minute, turn the heat off and let sit under a lid for a few minutes
- Test for salt and add any if needed
- To make the breadcrumbs melt the butter in a skillet
- Add the garlic and Calabrian chili paste and cook for 2 minutes
- Add the breadcrumbs and cook while stirring for 2 minutes
- Let cool and store in an airtight container for up to 7 days, or freeze for later use
- Serve the pasta with spicy breadcrumbs and burrata or some grated hard cheese
Notes
For other pasta inspiration try this whipped ricotta pasta or the classic rigatoni with vodka sauce.