Roasted Red Pepper Alla Vodka Pasta

Happy weekend, everyone! Hope you all had a wonderful and productive week. My family and I headed up to Aspen on Tuesday afternoon and will be spending the next week up here! I love escaping the heat and coming up here in the summer. There’s something so special about this time of year in the mountains – the cooler weather, amazing hikes, and beautiful sunsets.

The house we are staying at has the most beautiful kitchen in the whole world. And as someone who loves to cook, a kitchen is like a playground for me. I get so excited when I get to be creative in a new space! That said, I have been taking advantage and cooking lots.

After a very active day yesterday filled with bike riding and hiking, the fam wanted something extra special for dinner. We are a family of pasta lovers so I decided to whip up some spaghetti goodness! While this recipe is not the “healthiest” from a food standpoint, it is nourishing for the soul! I believe that it is important to enjoy the foods we love, even if they aren’t perfectly healthy 100% of the time.

All of that is to say that this pasta dish is freakin’ DELICIOUS and left me (and the fam) feeling very happy. My inspiration for this recipe was classic pasta alla vodka sauce that everyone loves, but I was feeling a little bit more creative. I substituted a few ingredients to make it a little cleaner, and added in more flavor with the roasted red peppers!

The weekend definitely calls for some soul food, and this recipe is just that! Pick up the ingredients and give it a go… you can thank me later!

Ingredients

1 lb pasta of your choice (I like Trader Joe’s GF Organic Brown Rice & Quinoa Spaghetti)
4 tablespoons extra virgin olive oil
3 tablespoons salted butter
12 oz jar roasted red peppers, drained
1 shallots, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon fennel seed
1 tablespoons fresh oregano leaves
1tsp crushed red pepper flakes
6 oz can tomato paste
1/2 cup vodka
2 tablespoons apple cider vinegar
1/2 cup canned coconut milk or heavy cream
3 tbsp chicken broth
1 bunch fresh basil

Directions

1) Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2) Add the red peppers to a food processor. Puree until smooth. Season with salt and pepper.
3) Meanwhile, place a large, high sided skillet over high heat along with the olive oil and butter. When the oil shimmers, add the shallots and garlic. Cook until fragrant (about 1 minute). Add the fennel seeds, fresh oregano, and red pepper flakes. Cook until the shallots begin to caramelize and turn golden brown, about 5 minutes. Reduce the heat to low, add the tomato paste and vinegar. Cook until the tomato paste is caramelized (about 3 minutes). Stirring continuously, add the vodka and cook until most has evaporated.
4) Add the roasted red pepper puree and coconut milk. Simmer for 15 minutes or until the sauce has thickened slightly.
5) Just before draining, remove 1 cups of the pasta cooking water. Drain.
6) Add the pasta and basil, tossing to combine. If needed, thin the sauce with the reserved pasta water.
7) Divide the pasta among serving bowls.
8) Optional: garnish with breadcrumbs and parmesan cheese.

Enjoy!