Roasted Red pepper Penne alla Vodka is a wonderful alternative when you’re craving Romesco sauce, but Romesco sauce isn’t an option because you’re cooking for someone who can’t eat nuts. Actually, you needn’t think of it as alternative to anything, because it’s its own thing – smoky, sweet, and silky, sneaking up on your taste buds.
I love the vibrancy of the peppers in this dish. It’s the color that you’ll find to be intoxicating, rather than the vodka. You cook off the vodka – it’s just there to enhance the sauce, ensuring that the peppers and dairy are completely emulsified. If you’re feeling indulgent, you could sub cream for the evaporated milk, creating an even more luscious experience. The shrimp are, of course, optional in this Roasted Red Pepper Penne alla Vodka dish. However, the sweetness of the shrimp take this dish over the top, and their slight brininess cuts through the richness of the sauce. Add a green salad and it’s time to pour some wine, even if it is only Tuesday. Enjoy.
Roasted Red Pepper Penne alla Vodka
Ingredients
- 1 small red onion
- 1 clove garlic
- 4 large roasted red peppers
- 1 pound shrimp
- fresh parsley
- 4 T olive oil
- ⅔ cup vodka
- 4 ounces tomato paste
- ½ cup evaporated milk
- ¼ cup water
- 1 t salt
- 2 t red pepper flakes
- ½ cup grated Parmesan
- 12 ounces Barilla gluten-free penne
Instructions
- Mise en place – Peel and chop the onion into a fine dice. Mince the garlic. Pat the roasted red peppers dry, then give them a rough chop. Peel and devein the shrimp, removing the tails. Mince the parsley. Put on the pasta water.
- Begin the sauce and drop the pasta – Add the oil to a skillet and heat over medium/low heat. Once hot, add the diced onion and sauté until translucent and lightly browned. Add the garlic and sauté for 1-2 more minutes. Pour in the vodka and simmer until the liquid has cooked off. Add in the tomato paste and sauté for a couple minutes. Take the skillet off of the heat. Drop the pasta into boiling, salted water and cook according to package directions.
- Blend – While the pasta is cooking, add the onion mixture to a blender along with ½ cup evaporated milk, ¼ cup water, roasted red peppers, 1 t salt, 2 t red pepper flakes, and ½ cup grated Parmesan. Blend until completely smooth then return to the skillet.
- Finish – Turn the heat up to medium. Add the shrimp to the sauce and gently simmer, covered, until the shrimp are opaque, beginning to curl, and cooked through. Turn off the heat.
- Garnish and serve – Pour the shrimp and sauce over the cooked and drained penne, and garnish with chopped parsley leaves. Serve with more grated Parmesan at the table.
INGREDIENT NOTE: I used jarred, roasted red peppers in this recipe, simply for the ease of it. If you roast the peppers yourself, I can imagine the enhanced smokiness would make this dish even more impressive. Please let me know if you try it.
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