Pasta Alla Vodka

Vodka sauce is a classic for a reason, and this is my everyday version. Roasted garlic and peppers give it a little extra depth, and I use coconut milk when I want it dairy free, though cream works just as well.

It’s creamy, cozy and comes together without much fuss. The marinated artichokes are optional but I love the little tangy bites they add.

Pasta Alla Vodka

Ingredients:

• Whole garlic, I used two

• Bell pepper, sliced I used orange + red

• Fresh rosemary, chopped

• Fresh thyme, chopped

• Dried oregano

• Coconut milk, or heavy cream

• Can of crushed tomatoes

• Tomato paste

• Marinated artichokes, optional

• Red pepper flakes

• Pecorino romano

• Parmesan rind, optional

• Olive oil

• Vodka

• Parmigiano reggiano

• Fresh herbs for serving

Instructions:

1. Preheat the oven to 400. Slice the bell peppers and slice the top of the garlic but making sure it stays intact. Drizzle both the garlic and peppers with olive oil and wrap the garlic in foil. If you’re using artichokes as well remove the artichokes from the jar (reserve the liquid) and place them in the baking dish along with the peppers and garlic.

2. Transfer to the oven and bake until the peppers have some char to them and the garlic is roasted, may take around 30 min. Remove from the oven when they’re done and take out all the cloves garlic (you can use a butter knife to take them out). Add the roasted garlic and peppers to a blender and blend until smooth.

3. Heat olive oil in a sauce pan on medium then add the red pepper flakes, the chopped herbs and the dried oregano to the pan and cook for about 2 minutes then stir in the tomato paste (I used about 1 tbsp) and the blended pepper and garlic sauce. Continue stirring until the tomato paste and the blended peppers have come together.

4. Next, add the can of crushed tomatoes along with about 1/2 cup of vodka and the parmesan rind and the liquid from the artichokes (if using). Cover and let it simmer for about 20 minutes on medium-low.

5. Place the heat on low and remove the rind from the sauce and If you have an immersion blender, blend the sauce until smooth. Alternatively, you can use a blender for this step. When the sauce is smooth, add the can of coconut milk (or heavy cream) along with the pecorino romano + parmigiano reggiano and season with S + P. Cover and let the sauce simmer while you make the pasta.

6. Add the roasted artichokes to the sauce and stir in the pasta.

7. To serve, add more cheese and fresh herbs to the pasta.

8. Enjoy!