Roasted pepper alla vodka pasta with spicy breadcrumbs
This roasted pepper alla vodka pasta is creamy, dreamy, sweet and served 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
Feel free to up your spice levels for the sauce as well and add some chili flakes.