Roasted Red Pepper Vodka Pasta
This easy pasta dish will soon be a weeknight favorite! We took jarred vodka sauce and turned it up a notch with ground American Wagyu beef and roasted red peppers.
INGREDIENTS
2 T olive oil
3/4 cup bread crumbs
1/2 tsp dried Italian seasoning
1 lb ground American Wagyu beef
1 clove of garlic, minced
1 small yellow onion, finely chopped
24 oz jarred vodka sauce
1/2 cup jarred roasted red peppers, pureed
1/4 cup heavy cream
16 oz sturdy pasta, penne, gemelli, rigatoni
grated Parmesan cheese for serving
salt and pepper for seasoning
DIRECTIONS
Preheat a large, high-sided skillet over medium heat.
Add the olive oil, bread crumbs, and Italian seasoning. Stirring occasionally, cook until the bread crumbs are golden and toasted, about 3 minutes. Season with salt and fresh black pepper to taste. Transfer to a bowl and set aside.
Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain.
While the pasta cooks, add the ground beef to the preheated skillet and season with fresh black pepper. Add the onion and cook until the beef is brown, breaking up any large pieces. When the beef is almost cooked through, add the garlic and cook until fragrant. Reduce the heat to low and add the vodka sauce, pureed roasted red peppers, and heavy cream. Simmer for 3 minutes, taste and adjust seasoning as needed.
Add the cooked pasta to sauce and toss to coat. To serve, top the pasta with the toasted breadcrumbs and grated parmesan.
