Creamy, flavorful, and oh-so-rich, this Roasted Pepper Vodka Sauce can be used with pasta, seafood, or chicken dishes.
I absolutely love this Roasted Pepper Vodka Sauce! It can turn a simple pasta meal into an expensive, restaurant delight. It doesn’t have a lot of fancy ingredients (besides vodka 🙂 ), and it won’t take too much of your time to make. And the result… Oh, it’s so yummy!
The combination of sweet, roasted peppers, heavy cream, Parmesan cheese, and a hint of vodka is truly amazing. My whole family is crazy about this sauce and yours will be, too. The key here is using good-quality Parmesan, and don’t skip the vodka. Just mix some of this sauce with penne or your favorite pasta, and voila! You’ve got a very special dinner ready.
To make this Roasted Pepper Vodka Sauce, you’ll need:
- 2 tbsp. butter
- 1 small onion, minced
- 1/2 tsp. red pepper flakes
- 2 garlic cloves, minced
- 16 oz. pureed roasted peppers (use Magic bullet or blender)
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese ( I recommend Parmigiano-Reggiano)
- salt, to taste
1. In a medium sauce pan, saute the onion in butter for 5 minutes on medium heat.
2. Add the red pepper flakes and garlic. Cook for another minute.
3. Turn the heat to low. Add the vodka and pureed roasted peppers. Cook for 10-12 minutes.
4. Add in the heavy cream and Parmesan cheese, and cook until warmed through, about 2 to 3 minutes. Taste, and add salt, if desired.
Your delicious Roasted Pepper Vodka Sauce is ready! If you wish to make it even smoother, you can blend it, or enjoy the texture as is. Enjoy this sauce with pasta, shrimp, fish, or chicken. Snap a photo of your creation and share it on Instagram with #cooktoria, I love to see what you cook!
Roasted Pepper Vodka Sauce
Ingredients
- 2 tbsp butter
- 1 small onion, minced
- 1/2 tsp red pepper flakes
- 2 garlic cloves (minced)
- 16 oz pureed roasted peppers
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- salt to taste
Instructions
- In a medium sauce pan, saute the onion in butter for 5 minutes on medium heat.
- Add the red pepper flakes and garlic. Cook for another minute.
- Turn the heat to low. Add the vodka and pureed roasted peppers. Cook for 10-12 minutes.
- Add in the heavy cream and Parmesan cheese, and cook until warmed through, about 2 to 3 minutes. Taste, and add salt, if desired.
Notes
Nutrition
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Before you go…
Check out these recipes
FETTUCCINE WITH ROASTED PEPPER SAUCE
TILAPIA IN ROASTED PEPPER SAUCE
CABBAGE SAUTEED WITH CHICKEN
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This is amazing! Been looking for a tomato-free sauce for us since some of us cannot have tomatoes. Just one note, is the nutrition label perhaps for multiple servings rather than one? 🙂 Thanks for the recipe!
Thanks, Brigitte! This recipe makes about 2 cups of the sauce, and the nutrition label reflects the full batch (2 cups) of the sauce. Hope this helps.
Is the roasted pepper just roasted red bell pepper or another type?
Hi Sam! It is just roasted red bell peppers from the jar. Hope you’ll give this a try. Happy cooking!
I love this! The sauce sounds seriously good. I pinned to my “bucket list” board – will definitely be making this soon, hopefully with peppers from my own garden.
I hope you’re doing well. 🙂
Hi Kate! This is one of my favorite pasta sauces.
I hope you are doing well also. When is the little one coming?