Serves: 6
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
6 tbsp olive oil, divided
3/4 cup panko breadcrumbs (or GF alternative)
2 tbsp fresh oregano (or 2 tsp dried oregano)
salt & pepper, to taste
450 g (16 oz) jar roasted red capsicums (bell peppers)
450 g bucatini or casarecce pasta (or GF alternative)
1 red capsicum, thinly sliced
2 shallots, finely chopped
3 garlic cloves, minced
1/2 tsp fennel seed
1 pinch crushed red pepper flake
180 ml (3/4 cups) whole milk or heavy cream
1/2 cup tomato paste
3 tbsp apple cider vinegar
120 ml vodka
43 g (3 tbsp) salted butter
1/2 cup fresh basil, roughly chopped
The original author's beautiful capture of the saucy noods caught my eye. She used an unusual spiral pasta that decadently mixed into this creamy tomatoey vodka-y sauce. The vinegar and vodka are richly tart against the cream and bread crumb. Meanwhile, the capsicum, in their various forms, hide in plain sight a bit smug.
Pair with a cold sparkling water or red wine and call it a date night. This pasta comes for the party and stays for the warm visits and laughter. It asks for a few extra steps, but it is very worth the outcome.
I love this recipe for all of the above reasons, even if it means a few more dishes to hand wash.
Ingredients:
6 tbsp olive oil, divided
3/4 cup panko breadcrumbs (or GF alternative)
2 tbsp fresh oregano (or 2 tsp dried oregano)
salt & pepper, to taste
450 g (16 oz) jar roasted red capsicums (bell peppers)
450 g bucatini or casarecce pasta (or GF alternative)
1 red capsicum, thinly sliced
2 shallots, finely chopped
3 garlic cloves, minced
1/2 tsp fennel seed
1 pinch crushed red pepper flake
180 ml (3/4 cups) whole milk or heavy cream
1/2 cup tomato paste
3 tbsp apple cider vinegar
120 ml vodka
43 g (3 tbsp) salted butter
1/2 cup fresh basil, roughly chopped
Directions:
1. Heat a large skillet on medium heat. Then add 2 tbsp olive oil, breadcrumbs, and 1 tbsp of fresh oregano.
Directions:
1. Heat a large skillet on medium heat. Then add 2 tbsp olive oil, breadcrumbs, and 1 tbsp of fresh oregano.
2. Cook the crumbs until toasted (about 3 minutes) and then remove from heat. Season with salt & pepper and set aside.
3. Drain the jar of roasted capsicum (red bell peppers) and puree them until smooth; season with salt & pepper.
4. Meanwhile, cook the pasta until al dente, according to package directions. Reserve 1.5 cup of pasta water, then drain the remaining water and set aside the pasta and 1.5 cup cooking water separately.
5. Return the skillet to the stovetop and heat 4 tbsp olive oil. Then add the sliced red capsicums, shallots, garlic, fennel seed, 1 tbsp fresh oregano, and red pepper flake. Cook, stirring occasionally, until the shallots caramelise (5 minutes).
6. Reduce the heat to low and then add the 1 cup pasta cooking water, milk, capsicum puree, tomato paste, vinegar, vodka, and butter. Simmer the sauce until it thickens (15-30 minutes).
7. Then, add the pasta and basil, tossing to combine, and serve topped with breadcrumbs.
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