BY CASSANDRA HAMMERSTONE
May 2024
Roasted red peppers make a surprisingly delicious – and easy – sauce. (If you've ever had romesco, you know this to be true.) It's easy enough to pop open a jar of peppers (or make them from scratch) then blend them into a silky, sweet sauce for a quick and comforting pasta dish that’s perfect for any weeknight.
Or make it more indulgent with this penne alla vodka with sweet and smoky roasted red peppers, creamy mascarpone cheese, handfuls of fresh basil and the warmth and depth of vodka – and not a tomato in sight.
You’ll need three whole roasted red peppers (if you make them from scratch) or a 16 ounce jar, drained. Blend the peppers in a high-powered blender or food processor with a half cup of chicken or vegetable stock until they’re fully pureed and smooth. You can use vegetable stock to make this recipe vegetarian.
Why not just use the liquid from the jar? That liquid is either an oil or a brine, likely with some form of shelf-stabilizing preservative that can impart flavors and textures that you don't want in your sauce. Stock, or even just plain water, will give you a more consistent taste and texture.
Sauté the shallot in olive oil until they are transluscent and begin to brown around the edges, about two minutes, then add the garlic and sauté until the garlic is fragrant, about one to two minutes more.
While you’re making the sauce, cook a pound of penne pasta according to the package directions.
Deglaze the pan with the vodka, scraping up any bits from the shallot. Simmer until the vodka is reduced by half. Vodka adds acidity which balances the sauce and adds a distinct warmth and brightness, similar to black pepper.
Pour in the red pepper puree and season to taste. Bring to a simmer over low heat.
Vodka adds acidity which balances the sauce and adds a distinct warmth and brightness, similar to black pepper.
Stir in the mascarpone cheese until it’s fully melted and combined. Mascarpone is similar to cream cheese. It’s very rich and slightly sweet cow’s milk cheese. I prefer it in this recipe and other creamy sauces because it melts easily and combines thoroughly into the sauce without any effort.
You can typically find mascarpone in the specialty cheese case at the grocery store, or shelved with the cream cheese in the refrigerator section. On occasion, you may find a pre-sweetened mascarpone that indicates it’s ready for making desserts like tiramisu. Skip that version and opt for the plain variety. If you can’t find mascarpone, cream cheese will do.
Let the sauce simmer, season to taste and throw in a handful of freshly torn basil. Stir in the pasta and the parmesan cheese and serve.
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Penne alla vodka with Roasted red pepper sauce
Season: Any
Serves four
ingredients
1 lb penne pasta
16 oz jar of roasted red peppers, or about three whole peppers
½ cup chicken or vegetable stock
1 shallot, diced
1 garlic clove, minced
¼ cup vodka
6 oz mascarpone cheese
½ cup grated parmesan cheese
¼ cup fresh basil
PREPARATION
Prepare the pasta according to the package directions.
Drain the roasted red peppers and blend with the chicken stock in a high-powered blender or food processor until completely smooth. Set aside.
Coat the bottom of a high-sided saute pan with olive oil and cook the diced shallot over medium heat with a pinch of salt until they’re translucent and begin to brown around the edges, about three minutes. Add the garlic and cook until fragrant, about one to two minutes more.
Deglaze the pan with the vodka and simmer until the vodka is reduced by half, about two minutes. Pour in the red pepper puree. Bring to a simmer and stir in the mascarpone cheese until completely combined. Simmer until the sauce begins to thicken, about five minutes. Season to taste.
Stir in the basil, parmesan cheese and cooked pasta and serve topped with additional parmesan cheese, if desired.
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