For our anniversary, I surprised Chris with this delicious Red Pepper Vodka Pasta for dinner! I rarely make pasta dishes, even though I married a Sicilian, but this recipe is definitely a keeper! So, I save it usually for a special occasion or for date night! It’s incredibly easy to make and it’s a very homey feeling dish, making it perfect for the cold winter weather. The breadcrumb topping is what makes this Red Pepper Vodka Pasta a little extra special, yet it’s so easy!

So let’s get to it!

What You’ll Need To Make Red Pepper Vodka Pasta

For the Breadcrumb Topping

• 1/3 Cup of Italian Breadcrumbs
• 1 Tbs Unsalted Butter
• 2 Tsp of Dried Oregano
• Pinch of Salt

For the sauce

• 4 Tbs of Extra Virgin Olive Oil
• One Red Bell Pepper (diced)
• 1/2 a Yellow Onion (diced)
• 2 tsp of Oregano
• 3 Garlic Cloves (minced)
• 1/2 Cup of Vodka
• 6 oz of Tomato Paste
• 3 Tbs of Apple Cider Vinegar
• Salt & Pepper to Taste
• 1/2 tsp of Red Pepper Flakes (or more)
• 3/4 cup of Heavy Whipping Cream
• 2 Tbs of Unsalted Butter
• Fresh Basil
• Parmesan Reggiano For Garnish
• One Pound of Pasta (I had penne in the pantry)

How to Make It

1. Start with the toasted breadcrumbs. In a skillet, add one tablespoon of butter on medium heat. Once melted, add in the breadcrumbs and season with salt and dried oregano.
2. Stir until breadcrumbs are toasted, about three minutes or until browned. Remove from skillet and set to the side.
3. Pour in a jar of roasted red peppers into a food processor and season with salt and pepper. Blend until smooth.
4. Cook pasta to packing instructions. Reserve about a cup of pasta water before draining.
5. While your pasta is boiling away, add your chopped yellow onion, chopped red bell pepper, red pepper flakes, and oregano into a medium heat skillet with about 4 tablespoons of olive oil.
6. Sauté until onions and peppers are soft. Add garlic and cook until fragrant (about one minute). Place everything in the food processor and pulse until everything is blended and well incorporated.
7. Pour the red pepper sauce back into the pan and turn down the heat. Add the tomato paste and apple cider vinegar. Simmer for about two minutes before pouring in the vodka, heavy whipping cream, and 2 tablespoons of butter.
8. Simmer until sauce is thickened, about 10 minutes, and season with salt and pepper.

If your sauce is too thick, add in some pasta water until you get the consistency you’re looking for. Throw in your cooked pasta and stir thoroughly.

Dish up your pasta and garnish with the toasted breadcrumbs, parmesan cheese, and basil. The breadcrumbs add a toasted, almost nutty flavor and makes the dish a more stick to your ribs kinda delicious.

It’s definitely a great family meal on a busy weeknight or for a special occasion! I’m thinking about incorporating some more pasta dishes in our weekly line up that focuses mostly on vegetables for the spring and summer season! If this is something you’d be interested in, let me know in the comments!

Happy Cooking Y’all,