Roasted Pepper "Vodka Sauce"


October is "National Pasta Month" so I figured I'd share one of my favorite pasta sauce recipes. 

It's a nod to everyone's favorite indulgence: Vodka Sauce, but with some red peppers thrown in for good measure and some peas for color. Serve it with your favorite pasta or pour it over chicken cutlets and melted mozzarella on ciabatta rolls for the ultimate chicken parm. It would be great with ravioli or even as your lasagna base. Yum!

Roasted Pepper "Vodka Sauce"

3 large red peppers, stem and seeds removed
2 TB butter
3 cloves garlic, minced
Red pepper flakes
1 can crushed tomatoes
1 cup Half & Half
1/4 cup Vodka
2 TBS Goat cheese
1 1/2 cups frozen peas

To Do:
Note: If you're serving with pasta, cook a pound of penne according to the directions, reserving about 1/2 cup of the pasta water before draining.
  • Broil the peppers until blistered and softened, then let cool. 
  • Melt the butter in a large pot then sauté the minced garlic until softened (don't let it get too brown)
  • Stir in a pinch of red pepper flakes and the crushed tomatoes along with the pasta water (if using).
  • Using a food processor or blender, purée the roasted pepper and tomato mixture until smooth, then return to your pot and bring to a simmer. 
  • Add 1/4 cup of vodka (or more to taste) and stir until the booze cooks off, about 10 minutes or so. 
  • Stir in the half and half and the goat cheese and cook until thickened. 
  • Add in the frozen peas for color and heat through.
  • Season with Salt & Pepper to taste, and enjoy.

And that's how you celebrate National Pasta Month!