All too often, bell peppers are typecast into a handful of familiar roles: crudités, stir-fries, sofrito, shakshuka. It’s true, they excel in those dishes, but they’re capable of so much more. Bridging two iconic recipes— Allison Arevalo’s roasted red pepper sauce (The Pasta Friday Cookbook, 2019) and Colu Henry’s pasta alla vodka from the New York Times— this dish begins by charring bell peppers until totally blackened. The papery skins slip off easily, leaving behind a smokiness that’s supported by pancetta, smoked paprika, and chile flakes. To counterbalance the heat, heavy cream works alongside vodka to create a rich and velvety sauce with serious flavor.
Roasted Red Pepper Pasta Alla Vodka
Ingredients
- 3 pounds red bell peppers
- 1 pound pasta such as rigatoni
- 1 tablespoon olive oil
- 3–4 ounces pancetta diced
- 4 medium shallots diced, about 1 cup
- 1 cup heavy cream room temperature
- 3 cloves garlic minced or grated
- 1 tablespoon tomato paste
- 1 1/2 teaspoons smoked chile flakes
- 1 1/2 teaspoons smoked paprika
- 3/4 cup vodka
- 1–1 1/2 teaspoons kosher salt plus more to taste
- Burrata or parmesan to garnish
- Flaky sea salt to garnish
- Basil to garnish
Instructions
- Char peppers on grill, under broiler, or over gas stovetop on high, rotating every 3 to 5 minutes until skin is completely blackened, about 15 to 20 minutes total. Once charred, move to a bowl, cover tightly with cling wrap, and set aside until peppers are cool enough to handle.
- Fill a large pot with salted water and bring to a boil over high heat. Once boiling, add pasta and cook 1 to 2 minutes less than the recommended cooking time. Drain and set aside, rinsing with cold water to prevent sticking.
- Warm olive oil in a large high-walled skillet or saucier over medium heat. Add pancetta and cook, stirring often, until fat is rendered and pancetta begins to brown, about 5 minutes. Add shallots and pinch of salt and sauté for 5 to 10 minutes, continuing to stir regularly.
- Remove skins, stems, cores, and seeds from peppers, rinsing briefly to remove leftover skin. Add peppers and any liquid to a blender. Pulse several times, add cream, and puree until smooth, about 2 to 3 minutes, and set aside.
- Once shallots are softened and translucent, add garlic, tomato paste, chile flakes, and paprika. Stir constantly, until fragrant and brick red, about 2 to 3 minutes. (If garlic begins to burn, reduce heat. If mixture is sticking, add a splash of olive oil.) Add vodka and cook until reduced by half and slightly thickened, about 3 to 5 minutes. Add red pepper mixture and stir. Add 1 teaspoon of salt, stir, and adjust as needed, adding 1⁄4 teaspoon at a time. Add pasta and cook, about 1 to 2 minutes, stirring to thoroughly coat. Serve topped with burrata or parmesan, flaky sea salt, and basil.
Rachel Robey
Rachel Robey is a baker, writer, and brand strategist based in Madison, WI. Find her bylines over at Food52, DCist, Eaten Magazine, Bitch (RIP), Lunch Rush, and elsewhere, or peruse recipes over at The Thirlby, Curious Elixirs, and Food52.
