Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs.
Welcoming Wednesday with this cozy, Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs. This is not your average alla vodka pasta. Fire-roasted red peppers with fresh herbs, shallots, and garlic, all pureed into a creamy tomato vodka sauce that’s vibrant and so delicious! Then finish off this pasta with cheesy oregano bread crumbs for a dinner that’s mouth-wateringly delicious. This is a great pasta to serve any night of the week.
Yesterday I shared a Valentine’s Day dessert and today it’s all about the Valentine’s Day dinner. Enter this roasted red pepper alla vodka pasta…with cheesy breadcrumbs. Because you guys know how much I love a good topping (never enough toppings).
I have been working on this pasta for weeks. When I first set out to make this it had nothing to do with an alla vodka sauce and everything to do with a slowly caramelized red pepper pasta. But here’s the thing, it wasn’t working. If I’m being very honest with you all, this has been the case with so many recipes as of late. I’m definitely struggling a bit and dishes are taking a lot more effort than usual. But once I get them right they are so good and delicious and I love them so much.
That is surely this case with this pasta. It took so many test runs, but now that it’s ready for sharing, I could not love it more. The roasted red peppers within this extra creamy vodka sauce are such a step up in the flavor department in comparison to a classic alla vodka sauce.
It’s creamy, rich, topped with addictingly delicious breadcrumbs, and truly one of my better pasta recipes. Perfect for date night, but great for any other night as well.
Start out by making the breadcrumbs. When I first made this pasta, I didn’t add any breadcrumbs. It was still good, but I wasn’t as excited about the recipe, I felt it needed something more.
Enter the cheesy breadcrumbs made simply with Panko, fresh oregano, and plenty of nutty Manchego cheese. While these breadcrumbs may seem simple, they add texture to the pasta and a cheesy, crunchy bite.
So. Very. Delicious.
Once the breadcrumbs are toasted, drain off the jar of roasted red peppers and puree them either in a blender or food processor until mostly smooth. The roasted red peppers add so much flavor to this sauce. They really make it just a touch more special than most other vodka sauces.
Now, the pasta. The first time around I tried to use a fancier cut of pasta. Even though the sauce was good, the pasta kind of fell apart on me. So the second time, I went to my go-to, bucatini. Bucatini is a little thicker than spaghetti. There’s a hole running through the center of the noodle that creates room for the sauce to snuggle into. It’s the perfect cut of pasta for something like an alla vodka sauce.
You’ll want to first boil off the pasta, then just before draining reserve some of the pasta cooking water. This step is crucial, so please make sure not to dump the water before scooping some out. The pasta water will be used for creating a creamy sauce later.
Finishing up the pasta.
While the pasta is boiling away, start cooking the fresh red bell pepper, shallots, and garlic. You’ll want to cook these down until caramelized. Next stir in a bit of tomato paste, a splash of vodka, milk for creaminess, and butter for richness. Now add in some of the pasta cooking water and simmer the sauce until it has reduced down a bit and thickened. At this point, your kitchen is going to smell amazing. There should be hints of garlic and butter throughout…it’s the best of Italian smells.
When the sauce is ready, toss it with the pasta and then immediately serve topped with plenty of breadcrumbs and additional cheese.
Simple. Easy. So. Very. Good.
So, what does the vodka really do?
Now I want to start by staying that if you do not drink, I totally understand. In this case, just swap the vodka for chicken broth, vegetable broth, or even just water. That will be totally fine and your sauce will still be great.
If you do drink, or you’re ok with using alcohol for cooking, you must add the vodka to your sauce. It’s a game-changer. The vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. The key is to slowly simmer the sauce. This will release its flavors and cook out the alcohol. So yes, this is safe to serve to kids!
I love the idea of serving this up as Valentine’s day dinner, but don’t let that be the only night of the year that you make this. Honestly, this is pretty simple, quick, and easy. Yes, there are some steps involved, but none of them are hard or too time-consuming.
You can even prepare the sauce way ahead of time, then just add the pasta before you’re ready to serve. This would make a great dinner party meal with a side salad and some extra crusty bread (highly recommend the no-knead bread from HBH Super Simple). Or just a fancier weeknight dinner at home with the family. Either way (or day) you serve this pasta up, it’s going to be good. It’s one of those types of pasta that’s easily loved by all.
If you make this roasted red pepper alla vodka pasta with cheesy oregano breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs.
Not your average alla vodka pasta. Fire-roasted red peppers with fresh herbs, shallots, and garlic, all pureed into a creamy tomato vodka sauce that’s vibrant and so delicious!
- 6 tablespoons extra virgin olive oil
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- 1/2 cup grated Manchego or Parmesan cheese, plus more for serving
- 1 pound bucatini pasta
- 1 (16 ounce) jar roasted red peppers drained
- 1 red bell pepper, thinly sliced
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fennel seed
- 1 pinch crushed red pepper flakes
- 1/2 cup tomato paste
- 1/2 cup vodka
- 3 tablespoons apple cider vinegar
- 3/4 cup canned coconut milk , whole milk, or heavy cream
- 3 tablespoons salted butter
- 1/2 cup fresh basil or parsley, roughly chopped
1. Heat a large, high sided skillet over medium heat. Add 2 tablespoons olive oil, breadcrumbs, and 1 tablespoon oregano, and cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the crumbs aside.
2. Add the red peppers to a food processor. Puree until smooth. Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
4. Meanwhile, place the skillet over high heat along with 4 tablespoons olive oil. When the oil shimmers, add the sliced red bell pepper, shallots, garlic, fennel seeds, 1 tablespoon oregano, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and vinegar, cook 2 minutes. Stir in the roasted red pepper puree, vodka, 1 cup pasta cooking water, milk, and butter. Simmer for 15-30 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
5. Add the pasta and basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
6. Divide the pasta among plates and top with breadcrumbs and additional cheese. Enjoy!
To Replace the Vodka: use an equal amount of chicken or vegetable broth.
To Make Ahead: prepare the alla vodka sauce through step 4. You can simmer the sauce on low for up to 2 hours, adding additional water if the sauce thickens too much. The sauce can be made 4 days ahead of time and chilled in the fridge. To serve, warm on the stove, then boil the pasta and toss with the sauce just before serving.
To Freeze: the alla vodka sauce can be made, then frozen in a freezer safe container for up to 3 months. Thaw, then use as directed.
Breadcrumbs: will keep in a sealed container at room temperature for up to 1 week.
Our Favorite Recipes
Slow Cooker Chipotle Orange Street Tacos.
Valentines night dinner right there!
Don’tworry about a few recipe tests not working out, take a day or two off. No cooking, you’ll come back to it fired up and raring to go. xx
Thank you so much Kelly! I hope you love this! xTieghan
This looks delicious! I might have to make it for Valentine’s Dinner at home…I was looking for the perfect recipe, and I think this is it!
One question: could I substitute caraway seeds for fennel seeds? I don’t have fennel seeds on hand, but do have caraway seeds…my spice cabinet is out of control so I’m trying to use up some of what I have before I buy new things! Or, would you suggest something else?
Hey Robbin! I am sure caraway seeds will be great! Love that idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks amazing! If I wanted to add some meat to it, would you have any recommendations? Love all of your recipes!
Hi Jennifer! I would add browned spicy Italian sausage or Italian roasted chicken. Either would be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks fantastic! When you say 3/4 of a cup of coconut milk or heavy cream in your ingredients list, do you mean milk? I notice you’ve referenced milk in the instructions. Does the percentage of the milk matter?
Hey Maddy! Yes, I mean milk. Recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m super disappointed you didn’t share any valentines cocktails this year :/
This looks delicious! I’m wondering is it possible to use tequila instead of vodka? I have tequila leftover at home, and would rather use some sort of alcohol for that “sharp bite” you mentioned instead of plain broth.
Hey Christine! That is a very interesting idea…I think it could actually be great and love the idea. Yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Very delicious sauce! Better than anything simple even though the recipe is very simple to follow and just basic ingredients!
Thank you so much Elyse! I am so glad you loved this recipe! xTieghan
Mmmmmm! Mmmmmm! Mmmmmmm! This looked too amazing not to try tonight!! With schools expecting to close tomorrow because of cold weather, this was perfection!!!! Even my nephew who does NOT like peppers devoured it! Thanks for the chicken broth/vodka substitute suggestion. The only vodka I have at home right now is flavored Mango/Pineapple, and wasn’t sure how well that would fly in this 😛 :P! Hah – next time. I also couldn’t find the pasta you suggested, so I used fettuccine which was perfect. Thanks again so much for this recipe! Another winner!
Thank you so much Allie! I am so happy to hear that this recipe turned out so well for you! xTieghan
We just made this tonight and it was so, so good! We will definitely make this one again. I didn’t have vodka on hand so I used chicken stock. It turned out great. It was creamy and the flavor was so good. The breadcrumbs were super easy to make and they were so yummy. They are a MUST. Thanks for sharing this recipe!
Thank you Janelle! I am really glad it turned out so well for you! xTieghan
Made this tonight and it was amazingly delicious!! I have to ask though, how did you get that deep, dark, rich red color of the sauce in the photo?!? I followed the recipe exactly, except slightly less cream and pasta water as I wanted it a little thicker, but as soon as I added the cream, it turned a light red, orange color and stayed that way even through the 30 minute simmer. Didn’t detract from the flavor though! I will definitely make again. Took about 2 hours from start to finish since I wasn’t familiar with the recipe, but totally worth it!
Hi Betsy! I am so happy to hear that this turned out so well for you!! Thank you so much for trying this! xTieghan
I’d eat this!!
Love it!! Thank you Ruth! xTieghan
I made this last night for dinner and it was fabulous. Everyone loved it. Didn’t change a thing and I will say I think my favorite part is the fennel seed. I love all your recipes. Thank you
That is so amazing to hear! I hope you continue to enjoy all of the recipes you try! Thank you January! xTieghan
I made this for Valentine’s Day yesterday and it was perfect! I added some ground turkey (just cooked it before the shallot/pepper mixture, set it aside, then added it back in once all other sauce ingredients were combined to simmer with the rest of the sauce). Absolutely delicious!
That is so great to hear! Thank you for trying this recipe, Carly! I hope your Valentine’s Day was amazing! xTieghan
So delicious! I wish I had undercooked the pasta a little since the sauce was going to simmer longer than I realized (my bad for not reading ahead). But totally will make again!!
Thank you Teresa! I am so glad this turned out so well for you! xTieghan
Made this tonight for my mom’s birthday dinner. Her two favorite things are pasta and roasted red peppers, so this was perfect! It was absolutely amazing! My husband and my parents raved about it. I can’t wait to make this again. Such a great dinner for company, and so easy to pull together!
Aw that is so sweet of you! I am so glad you all enjoyed this recipe, Robyn! Thank you! xTieghan
This dish was absolutely delicious. The only thing I added was a bit of sugar to take out some of the bitterness from the vinegar and vodka. The breadcrumb mixture was such an added delight. I will definitely make this dish over and over again. A household favorite in my family!
That is so amazing to hear! I am so glad you have been loving this recipe, Carol! Thank you for trying it! xTieghan
Hi Bri! There are 6 servings in the recipe! I hope you love this! xTieghan
Made this last night. It was delicious and pretty easy. Since it was for two, I cut the recipe in half and it still made plenty of sauce. Next time I will be a little more generous with the red pepper. Will definitely make it again.
Thank you so much Mary Ellen! I am really glad this turned out so well for you! xTieghan
As someone that uses this site regularly, I must pop in and say that this, in particular, was unbelievably good. Please post more layered, flavorful vegetarian recipes like this one!
Thank you T!! I am really glad you enjoyed this one! xTieghan
Habe dieses Rezept gestern nach gekocht und ich liebe es. Wirklich sehr sehr gut.
Liebe Grüße Susanne
Hallo Susanne! Das ist so erstaunlich zu hören! Vielen Dank, dass Sie dieses Rezept ausprobiert haben! Ich hoffe, Sie genießen auch andere Rezepte von mir! xTieghan
Very very Delicious
If you are making the sauce in advance, how do I substitute the pasta water? Just plain water maybe, or do I need some sort of thickener?
Hey Dee! Plain water will work just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this for dinner tonight! My sauce was definitely not as smooth and creamy looking as the photos (didn’t really coat the pasta like that). I’m not a huge fan of peppers but still enjoyed it. I do want to try it again with fire roasted tomatoes or something next time! The breadcrumbs were a delicious addition.
I added in some herb grilled chicken on top, which was super tasty with the pasta.
Ooo sounds like an amazing dinner! Thank you so much for trying this recipe Shannon! xTieghan
I made this for Valentine’s Day, and we loved it!! The breadcrumbs add an extra little surprise texture that is so good. And it was so easy to make! Thanks for the great recipe. I’ll definitely be making it again.
Hi Candis! I am so glad you enjoyed this recipe for Valentine’s Day! That is so awesome to hear! Thank you! xTieghan
Tieghan, My spouse and I made this for dinner the other night. It was DELICIOUS!!! Even my 10 month old loved it. It is a fresh tasty dish. We haven’t been disappointed with your recipes yet.
Wow that is so amazing! Thank you so much for trying this Brandi! xTieghan
I loved this recipe!! I have a food sensitivity to bell peppers so I subbed in sun dried tomatoes! It was delicious – had a really nice tang to it.
I doubled the sauce recipe and used it again with ground turkey. It was so easy to reheat in a skillet on low heat with just a little bit more heavy cream.
This was a big hit with both my husband and mother In law!! Great for impressing VIPs!
Hi Taryn! I am so glad this recipe turned out so well for you and your family! Thank you for trying it! xTieghan
This recipe is flawless. Made it for the first time yesterday and am looking forward to making it over, and over, and over again! Thank you for always sharing recipes that are not only simple and delicious, but consistent as well. FIVE STARS!
Thank you Margo!! I am so happy to hear that this recipe turned out so well for you!! xTieghan
I made this for dinner tonight and it’s definitely my favorite red sauce ever! Absolutely delicious!! Thank you for the recipe!
Thank you for trying this! I am so glad you enjoyed it! xTieghan
This rocked. I added browned up some sweet italian sausage and dropped it in during the final simmer to add a little bit of protein.
Ooo yum! So glad this turned out so well for you Larry! xTieghan
I cooked this with chicken broth because I was too lazy to go to liquor store, and I used Penne because I couldn’t find bucatini at my local grocery store! Needless to say, it turned out INCREDIBLE. Every recipe I use from this website always turns out to be some of my favorite meals, maybe this recipe has convinced me to go out and buy the recipe book…. 🙂
Oh wow that is so amazing to hear! I hope you do get the book! Let me know what recipes you try! Thank you so much, Kim! xTieghan
You have such great food intuition! I have wanted to give this recipe a try for a very long time. On this Crazy day it got to happen. We welcomed our granddaughter today electronically. This virus kept us from being able to be at the hospital or meet her until we have better assurance all will be safe. So hard and yet so wonderful! We have much to be grateful for as precious Halle Lane arrived safe and sound and to so much love. This GiGi and Papa needed comfort food and your recipe filled that spot. I didn’t add all the pasta as we like it saucy, I doubled the fennel and red pepper flakes As we Love both flavors. . I wish I’d make a quadruple patch of the Manchego breAd crumbs… so delicious! This dish is face plant material and just what we needed in this time of uncertainty. Love following your recipes and appreciate your passion for food! Love from another foodie, Lynn
Aw congratulations, Lynn! That is so special! Also, I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
This is totally unbelievable!!! My whole family was completely enamored by the taste and depth of flavor in the sauce, and those breadcrumbs!??? To die for! This is going to be a staple for us. TY
Thank you so much Megan! xTieghan
This was INCREDIBLE!! One of my favorite recipes
Thank you so much Nikoleta! xTieghan
Hi Kelly! I made this dish today and it turned out amaaaazing! Sooooo creamy and delicious. Thank you so much. Will be making your Naan recipe tomorrow! ??
Thank you Fadia! I am really glad this turned out so well for you! xTieghan
Hi Tieghan, another hit in my kitchen! Everyone loved it. You are one of the few whose recipes come out exactly as you say! Thank you for keeping us busy during these horrible times! God bless you
Aw I am glad you are enjoying my recipes during this time, Fadia! I hope you are doing well! xTieghan
Hi Tieghan! Unfortunately, the only long cut pasta I have right now is angel hair. Would fusilli or penne work better with this sauce?
Yes, either should work great! I hope you love this Ashwini! xTieghan
This was one of the best recipes yet! The sauce was amazing and the breadcrumbs are a nice touch. Definitely a restaurant quality meal!!
Thank you so much Kim! I am so glad this turned out so well for you! xTieghan
Love the slightly sweet nature of this sauce! The breadcrumbs are a must! Made it with an Italian seasoned chicken breast. Will definitely make again!
Thank you so much Becky! xTieghan
Oh my this was sooo incredible! Being in quarantine as so many of us right now I had to improvise a little but the outcome was still amazing! The bread crumb mixture with fresh oregano is mandatory and simply can’t be left out! I added a small can of san marzano tomatoes, used gin and chicken stock instead of vodka(all I had lol) and fried up some crispy cubed turkey kielbasa and added a 1 tsp of sugar as it needed it because of my substitutions but this has swiftly become one of my favourites. PS your photography of the dish is incredible! Thanks for sharing this doozy 🙂
I am really glad this turned out so well for you, Corinna! Especially with some substitutions here and there! Thank you for trying this, I hope you continue to love this and others! xTieghan
How can you make the sauce in advance if you need to add Pasta cooking water?
Just make the sauce ahead of time and then add the cooking water later. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is really good like one of favorites ever, however, when you say “ Add the cheese and cook another 2 minutes“ this is not a good idea, the cheese melted and became lumpy and a mess. I don’t know what kind of cheese you used that is heat resistant but mine melted even though it was grated and stuck together. I don’t know how you’re supposed to fry it without melting it.
So sorry you had issues with this, if you are using grated Parmesan you should not have this issue. Please let me know if you have any other questions! xTieghan
Looks amazing! I’d love to add some protein to this; I noticed a lot of comments say sausage or chicken, but I’m pescatarian. I’m teetering between sliced mushrooms or shrimp – any thoughts?
I think either of those would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you Caroline! xTieghan
Made this last night and loved it! The roasted red pepper flavor is amazing and especially those bread crumbs! mmm! Will be making again thank you! 🙂
Thank you so much Alexandra!! I am so glad this turned out so well for you! xTieghan
HECK yeah! This was delicious. I’m about to head back to college after cooking for my parents for about four months in quarantine… They’ve decided it’s their new favorite sauce and they’ll have to make it while I’m gone.
Aw that is so sweet of you!! I hope going back to college goes amazing for you, Olivia! Thank you for trying my recipes! xTieghan
Made this for dinner tonight and it was very good. Loved the breadcrumbs on top. I’ll definitely make this again.
Thank you so much Aj! xTieghan
If i don’t have roasted tomatoes is it okay to use diced tomatoes from a can? Should I still drain it ?
This recipe does not call for roasted tomatoes, you want to use roasted red peppers. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What do you do with the pasta for the 30 mins for additional sauce cooking time (with the reserved pastel water)?
You can add the pasta water at the end of the recipe if you feel the sauce needs to be thinned out a bit. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made this recipe twice now and every time it’s been so delicious and such a treat that it almost has become a “special occasion” recipe. If you haven’t made this yet, you haven’t lived. The sauce is perfectly tangy and savory, the breadcrumbs add the perfect flavor, and overall its relatively easy to make. HIGHLY recommend.
Haha this was so amazing to read! I am really happy this turned out so amazing for you, Joann! Thank you so much! xTieghan
What cookbook of yours is this recipe included in?! Looking to buy one of your books and love this recipe.
This recipe is not in either cookbook, just on the blog. The recipes that are in the cookbooks are exclusive to the books and you will not be able to find those online. I hope this makes sense! xTieghan
I have made this twice now and it’s one of my new favorite recipes! I plan to make a big batch of the sauce and freeze it before my baby arrives in December!
Hi Steve! I am so happy this recipe has been turning out so well for you!! Thank you for trying it! xTieghan
Hi there! This is a beautiful recipe. I have had it saved for a long time. While I understand your use of bucatini, I am curious as to what kind of pasta you used in the first picture. It is gorgeous and I can’t seem to find it on any pasta lists.
I used bucatini in the photos. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is really delicious! Thanks!
Thank you Tamara! xTieghan
This might be a crazy question. I do not have jarred roasted red peppers but I do have jarred roasted sundried tomatoes. Do you think that would taste good/okay or better to get to the store and get some red peppers!
You could totally use those, just know the flavors will be different. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I didn’t have any red pepper on hand and it still came out fantastic.
Thanks so much for giving the recipe a try Andi! xTieghan
Outstanding dish!! Just made it tonight. Wow. Only had coconut milk on hand and I was nervous using and I couldn’t even taste the coconut flavor. Great recipe!
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
I made this last night and it was really delicious! I substituted fresh thyme for the oregano as that’s all i had and also added some sliced mushrooms. The breadcrumbs were a fantastic topping and loved the background note of fennel in the sauce. Will definitely make this again! Thanks for a great recipe!
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I’m in the process of making this sauce right now. I’m using an 8oz (285ml) jar of roasted red peppers I had in my pantry, 160z sounds like a lot! Hope it works out!
I hope you love the recipe, let me know how it turns out! xTieghan
Insanely delicious. Don’t even think for one second about omitting the bread crumbs. (This was recipe #135 from HBH. Guess you could call me a fan.)
Wow, that’s pretty cool! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
I loved this! Perfect for a snowy night and the sweetness of the roasted peppers went really well with the spicy red pepper flakes. I did find the sauce a little too runny so would use less milk/cream or less pasta water next time for a thicker sauce. I also found that my pasta was done way sooner than my sauce – but not sure I could start the sauce sooner because of the need for pasta water, so not sure there’s a fix for that. The breadcrumbs are EVERYTHING!!!
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Hi! I think you should advise to start cooking the pasta when the sauce is halfway ready. Letting drained pasta sit for 30 minutes (!!!) will make it sticky and gummy. Pasta should be cooked, drained and tossed with sauce at once.
Also, I think in the photos you used Fusilli Bucati Lunghi or something like that. Bucatini are straight.
Thanks for giving the recipe a try Marcella! xTieghan
Hello! Lovely recipe that I cant wait to try out this weekend!
I see you call out fresh oregano…. if I cant find fresh, can I use dried instead and same qty? or cut down a bit?
Dried oregano will work just fine, and yes you will want to reduce that a bit. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for a Valentine’s dinner and it was SO good! The toasted breadcrumbs really pulled the whole thing together – we loved it!
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Hello! I am very excited to make this tonight. Do the veggies (once they’re done cooking) get pureed in with the roasted red peppers?
The only veggies you are going to puree are the roasted red peppers in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan