Roasted Red Pepper Vodka Pasta Recipe
A smoky, creamy vodka pasta with roasted red peppers, delivering bold flavors and an effortless gourmet feel.
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- ½ small onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 cup roasted red peppers jarred or homemade
- 2 tablespoons tomato paste
- ½ cup vodka
- ¾ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup parmesan grated
For the Pasta:
- 12 oz penne or rigatoni
- Water for boiling
- 1 tablespoon salt for pasta water
For Garnish:
- Fresh basil
- Extra parmesan
Instructions
- Boil the pasta: Cook in salted water until al dente. Save ½ cup of pasta water before draining.
- Sauté the aromatics: Heat olive oil in a skillet. Cook onions and garlic until fragrant.
- Add the spice: Stir in red pepper flakes and tomato paste. Let it cook for a minute to deepen the flavor.
- Blend the peppers: In a blender, puree roasted red peppers until smooth.
- Build the sauce: Add the blended peppers to the skillet. Pour in the vodka and let it simmer for 3 minutes.
- Make it creamy: Stir in heavy cream, salt, and black pepper. Let it thicken.
- Add the cheese: Mix in parmesan, stirring until smooth.
- Toss everything together: Add cooked pasta and reserved water. Stir until the sauce coats every piece.
- Serve hot: Top with basil and more parmesan. Enjoy immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 610
- Total Fat: 27g
- Saturated Fat: 11g
- Carbohydrates: 74g
- Fiber: 5g
- Protein: 18g
Vitamin & Mineral Content (Per Serving)
- Vitamin A: 20%
- Vitamin C: 30%
- Calcium: 19%
- Iron: 12%
- Potassium: 10%
Flavor-Boosting Tips
- Char your peppers for extra smoky depth.
- Add a splash of pasta water if the sauce needs thinning.
- Stir in a knob of butter at the end for extra silkiness.
- Use fresh parmesan—it melts better than the pre-grated stuff.
- Pair with a crisp white wine, because why not?