Roasted Red Pepper Alla Vodka Pasta With Cheesy Oregano Breadcrumbs. Recipe

I recently experimented with simple recipes from around the world to create a pasta dish bursting with character. Featuring fire-roasted red peppers, garlic, and a silky tomato vodka sauce, each bite invites curiosity and discovery. Familiar ingredients combine to create an experience that is both memorable and delicious.

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I’ve been playing around with flavors lately and came up with my Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs, and trust me, its not your average pasta dish. I started with some 12 oz of penne pasta and fire-roasted 2 red bell peppers, then sautéd a finely chopped shallot with 3 garlic cloves in olive oil until they were just right.

Adding a splash of vodka with a can of whole peeled tomatoes created a sauce that’s surprisingly creamy thanks to 1 cup heavy cream. I tossed in a pinch of red pepper flakes for a slight kick, and finished it off with some fresh chopped basil.

The real twist though was the cheesy oregano breadcrumbs I sprinkled on top. Blending bold herbs with that crunchy topping makes every bite interesting, perfect for those nights when you want to impress friends or try something new using ingredients you already have.

Why I Like this Recipe

I like this recipe because I love the bold mix of flavors it brings together, the creamy vodka sauce is super comforting, the crunchy cheesy breadcrumbs add a fun texture, and it always makes me feel like im eating something fancy yet homey.

This ain’t your typical alla vodka pasta its got fire-roasted red peppers, fresh herbs, shallots, and garlic all blended into a creamy tomato vodka sauce that tastes vibrant and so damn delicious. The flavors come together in a way that makes every bite special, and honestly, i cant get enough of it.

Ingredients

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Penne pasta supplies carbohydrates for energy and texture, making it filling and satisfying.
Roasted red peppers give vibrant sweetness and are rich in vitamins and antioxidants.
Vodka helps release flavors and adds a subtle kick without overpowering taste.
Heavy cream adds smooth richness and a comforting, velvety texture to the sauce.
Cheesy oregano breadcrumbs bring crunchy texture and savory bursts, enhancing every bite.
Fresh basil offers a herbal aroma that brightens and balances rich creaminess.
Garlic and shallots offer pungent flavor that deepens the sauce’s overall complexity.
Olive oil provides a fruity richness that gently enhances all the other ingredients.

Ingredient Quantities

12 oz penne pasta

2 red bell peppers, roasted and peeled

1 medium shallot, finely chopped

3 garlic cloves, minced

2 tbsp olive oil

1/2 cup vodka

1 can (28 oz) whole peeled tomatoes

1 cup heavy cream

1/4 tsp red pepper flakes (optional, for a little heat)

Salt and pepper, to taste

2 tbsp chopped fresh basil or mixed fresh herbs

Cheesy Oregano Breadcrumbs:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tbsp dried oregano
- 2 tbsp unsalted butter, melted
- A pinch of salt

How to Make this

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1. Bring a large pot of salted water to a boil, then cook the penne pasta until it’s al dente; drain and set aside.

2. In a big skillet, heat the olive oil over medium heat. Add the finely chopped shallot and minced garlic and cook until they get soft and a bit golden.

3. Stir in the roasted red peppers (chop them into pieces if you like) along with the vodka. Let it cook for a couple minutes so the alcohol can burn off a little.

4. Pour in the whole peeled tomatoes (break them up a bit with your spoon) and sprinkle in the red pepper flakes, salt and pepper. Let it simmer for about 10 minutes.

5. Transfer the sauce to a blender. Add the chopped fresh basil or mixed herbs and blend until smooth. Be careful with the hot liquid!

6. Return the sauce to the skillet and stir in the heavy cream. Simmer on low heat for about 5 minutes, stirring now and then.

7. Mix the drained pasta into the sauce till it’s nicely coated.

8. For the cheesy oregano breadcrumbs, in a small bowl, combine the panko breadcrumbs, grated Parmesan, dried oregano, melted butter, and a pinch of salt.

9. Spread the breadcrumb mixture evenly on a baking tray and toast in a 400°F oven for about 5-7 minutes until it’s golden and crunchy.

10. Serve the pasta hot and sprinkle the crispy cheesy oregano breadcrumbs on top. Enjoy your meal!

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Big skillet for cooking the sauce
4. Knife for chopping shallot, garlic, and red peppers
5. Cutting board for all your chopping needs
6. Wooden spoon for stirring the sauce
7. Blender for pureeing the tomato sauce
8. Small bowl for mixing the cheesy oregano breadcrumbs
9. Baking tray for toasting the breadcrumb mixture in the oven
10. Measuring cups and spoons to measure ingredients accurately
11. Oven for toasting the breadcrumbs

FAQ

Q: Can I substitute the penne pasta for any other type?

A: Yep, you can use any pasta that holds up well with the sauce like rigatoni or fusilli. Penne works best tho cause it catches the sauce real good.

Q: Do I have to roast the red bell peppers myself?

A: Not really, you can buy them pre-roasted if you're in a hurry. But nothing beats the flavor boost from roasting them yourself.

Q: Is the vodka really necessary?

A: The vodka helps break down the tomato acidity and makes the sauce smoother. If you're not into it, you can try using a little extra cream instead.

Q: Can I make this recipe ahead of time?

A: You can prep most of the ingredients beforehand, but I dont recommend cooking the pasta too early. It's best combined with the sauce right before serving.

Q: How do I keep the breadcrumbs crispy?

A: Add the cheesy oregano breadcrumbs right before serving. This way, they stay crunchy and don’t get soggy in the sauce.

Roasted Red Pepper Alla Vodka Pasta With Cheesy Oregano Breadcrumbs. Recipe Substitutions and Variations

For the penne pasta, you could use fusilli or rigatoni if you want a change that holds the sauce well
If you dont have heavy cream, half and half or even coconut cream can work for a dairy free twist
Instead of vodka, white wine or simply skipping it can be a good option to still bring out the flavors
If you dont have whole peeled tomatoes, try using crushed tomatoes for a smoother sauce
For the panko breadcrumbs, regular breadcrumbs are a great substitute and still give a nice crunch

Pro Tips

1. Try not to overcook the garlic and shallot – once they get too browned they can taste bitter, so keep an eye on them while they’re softenin.
2. Be super careful when blending the hot tomato sauce; sometimes the lid can pop off and splatter. Let it chill for a minute or use a clean kitchen towel to hold down the lid.
3. If you’ve got time, let your pasta sit in the sauce for a couple of minutes after mixing. It helps the flavors seep in better, and it tastes more like home-cooked comfort food.
4. When toasting the cheesy breadcrumbs, keep a close watch so they dont burn. Every oven is different so check early and stir if necessary for an even, crunchy top.

Roasted Red Pepper Alla Vodka Pasta With Cheesy Oregano Breadcrumbs. Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Big skillet for cooking the sauce
4. Knife for chopping shallot, garlic, and red peppers
5. Cutting board for all your chopping needs
6. Wooden spoon for stirring the sauce
7. Blender for pureeing the tomato sauce
8. Small bowl for mixing the cheesy oregano breadcrumbs
9. Baking tray for toasting the breadcrumb mixture in the oven
10. Measuring cups and spoons to measure ingredients accurately
11. Oven for toasting the breadcrumbs

Ingredients

12 oz penne pasta
2 red bell peppers, roasted and peeled
1 medium shallot, finely chopped
3 garlic cloves, minced
2 tbsp olive oil
1/2 cup vodka
1 can (28 oz) whole peeled tomatoes
1 cup heavy cream
1/4 tsp red pepper flakes (optional, for a little heat)
Salt and pepper, to taste
2 tbsp chopped fresh basil or mixed fresh herbs
Cheesy Oregano Breadcrumbs:
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tbsp dried oregano
2 tbsp unsalted butter, melted
A pinch of salt

Directions

Bring a large pot of salted water to a boil, then cook the penne pasta until it's al dente; drain and set aside.
In a big skillet, heat the olive oil over medium heat. Add the finely chopped shallot and minced garlic and cook until they get soft and a bit golden.
Stir in the roasted red peppers (chop them into pieces if you like) along with the vodka. Let it cook for a couple minutes so the alcohol can burn off a little.
Pour in the whole peeled tomatoes (break them up a bit with your spoon) and sprinkle in the red pepper flakes, salt and pepper. Let it simmer for about 10 minutes.
Transfer the sauce to a blender. Add the chopped fresh basil or mixed herbs and blend until smooth. Be careful with the hot liquid!
Return the sauce to the skillet and stir in the heavy cream. Simmer on low heat for about 5 minutes, stirring now and then.
Mix the drained pasta into the sauce till it's nicely coated.
For the cheesy oregano breadcrumbs, in a small bowl, combine the panko breadcrumbs, grated Parmesan, dried oregano, melted butter, and a pinch of salt.
Spread the breadcrumb mixture evenly on a baking tray and toast in a 400°F oven for about 5-7 minutes until it's golden and crunchy.
Serve the pasta hot and sprinkle the crispy cheesy oregano breadcrumbs on top. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.