Preheat oven to 400°F (200°C). Place bell peppers in a baking dish cut-side down and roast for 20-25 minutes until the skin is charred and wrinkled.
Remove from the oven and let peppers cool. Once cooled, remove the skin from the peppers and place them in a blender.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft and fragrant, about 5-7 minutes.
Add cooked onion and garlic to the blender along with the roasted peppers, vodka, and heavy cream. Blend until smooth.
Return the sauce to the skillet over low heat. Add parmesan cheese, red pepper flakes, salt and pepper to taste. Stir until well combined and heated through.
Cook pasta according to package instructions. Drain and add hot pasta to the skillet with the sauce. Toss until well coated with the sauce.
Serve hot with additional parmesan cheese and red pepper flakes for garnish.
Red bell pepper vodka pasta sauce
Servings: 4
Difficulty: easy
Time: 45 minutes
Tools: large skillet, blender
Ingredients
2 red bell peppers, halved and seeded
1/2 cup (120ml) vodka
1/2 cup (120ml) heavy cream
1/2 cup (30g) grated parmesan cheese
2 tbsp (30ml) olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp (3g) red pepper flakes
Salt and pepper to taste
12 oz (340g) pasta of choice
Instructions
Preheat oven to 400°F (200°C). Place bell peppers in a baking dish cut-side down and roast for 20-25 minutes until the skin is charred and wrinkled.
Remove from the oven and let peppers cool. Once cooled, remove the skin from the peppers and place them in a blender.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft and fragrant, about 5-7 minutes.
Add cooked onion and garlic to the blender along with the roasted peppers, vodka, and heavy cream. Blend until smooth.
Return the sauce to the skillet over low heat. Add parmesan cheese, red pepper flakes, salt and pepper to taste. Stir until well combined and heated through.
Cook pasta according to package instructions. Drain and add hot pasta to the skillet with the sauce. Toss until well coated with the sauce.
Serve hot with additional parmesan cheese and red pepper flakes for garnish.