• Katherine Arthurs

Creamy Roasted Red Pepper & Vodka Pasta

Here is your new favorite tomato sauce. It's a basic recipe with a twist. A roasted red pepper adds so much flavor - plus it's a pleasant surprise.


Add in some red pepper flakes, basil and fresh grated Parmesan cheese to finish it out. It's spicy, creamy and perfect for a big bowl of pasta.


Cook your pasta al dente. Then toss the pasta with the sauce directly from the pasta water. It stays hot and absorbs a lot of the sauce.


Like I said it's a basic recipe that can easily be changed up. Add in more or less cheese (keep it dairy free without any of the cheese) - it will be perfectly creamy with the coconut milk. If you don't care for the spicy red pepper flakes, only add in a small pinch. Always add in more fresh basil!


Serve with pan seared chicken breasts or meatballs. Keep it vegetarian and serve with crunchy bread.





Creamy Roasted Red Pepper & Vodka Pasta


2 tablespoons olive oil

1/2 yellow onion, small diced

2 garlic cloves, chopped

1 red pepper, roasted on stove top or from a jar - pureed

1/2 cup vodka

1/2 teaspoon each salt and pepper

1 13.5 oz. can full fat unsweetened coconut milk

1 1/2 cups canned San Marzano tomatoes in sauce

12-14 fresh basil leaves, chopped

1/4 cup fresh mozzarella cheese

1 cup grated Parmesan, plus more for garnish

1 teaspoon red pepper flakes (more or less depending on your spice level)

16 oz. gluten free pasta (or pasta of your choice), cooked according to package


In a medium sauce pot, heat the oil over medium heat. Add in the onion and sauté for 2 minutes, stirring occasionally. Add in the garlic and cook for 30 seconds. Pour in the pureed red pepper, vodka, salt and pepper. Mix to combine everything. Bring up to a simmer for 1 minute.


Mix in the coconut milk and tomatoes. Stir to combine and simmer for 20 minutes overcovered over low heat. Stir every 5 minutes.


Turn the heat off. Stir in the basil leaves, mozzarella and Parmesan cheese and red pepper flakes.


Using tongs, pull the pasta out of the water and place into the sauce pot with the red pepper and tomato sauce. Toss together to fully coat the pasta.


Serve right away with extra cheese and basil.


Enjoy!


*when the sauce has about 10 minutes left of cooking, start your pasta. It's a good gauge so that the timing works out.


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