Roasted Red Pepper alla Vodka Pasta with Cheesy Oregano Breadcrumbs

I've had a handful of recipes lately that have called for bucatini pasta. I had never heard of it before and don't recall eating it. Had to do a little Googling. Once I figured out what it was (in my mind: small bore penne pasta), the hunt was on. They don't carry it at WinCo and I was feeling lazy soooooo penne pasta it is!

This was a pretty good recipe, though, as you can tell below, it calls for a lot of ingredients. I suppose you could make the sauce and/or breadcrumbs ahead of time and save yourself a little work on a busy evening? 

• 6 Tbsp extra virgin olive oil
• 3/4 cup Panko breadcrumbs
• 2 Tbsp fresh oregano leaves
• 1/2 cup grated Manchego or Parmesan cheese, plus more for serving
• 1 lb bucatini pasta
• 1 (16 oz) jar roasted red peppers, drained
• 1 red bell pepper, thinly sliced
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 tsp fennel seed
• 1 pinch crushed red pepper flakes
• 1/2 cup tomato paste
• 1/2 cup vodka
• 3 Tbsp apple cider vinegar
• 3/4 cup canned coconut milk, whole milk, or heavy cream
• 3 Tbsp salted butter
• 1/2 cup fresh basil or parsley, roughly chopped

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.  

Add the red peppers to a food processor. Puree until smooth. Season with salt and pepper. 

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. 

Meanwhile, place the skillet over high heat along with 4 tablespoons of 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. 

Add the pasta and basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water. Divide the pasta among plates and top with breadcrumbs and additional cheese. 

Serves 4

Prep Time: 20 minutes
Total Time: 50 minutes

Recipe from www.halfbakedharvest.com