Grillad röd paprikapasta alla vodka med ost och oreganobrödsmulor.

👩‍🍳 Gör så här

1. 1
   Heat a large, high sided skillet over medium heat. Add 2 tablespoons olive oil, breadcrumbs, and 1 tablespoon oregano, and cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the crumbs aside.
2. 2
   Add the red peppers to a food processor. Puree until smooth. Season with salt and pepper.
3. 3
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
4. 4
   Meanwhile, place the skillet over high heat along with 4 tablespoons olive oil. When the oil shimmers, add the sliced red bell pepper, shallots, garlic, fennel seeds, 1 tablespoon oregano, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and vinegar, cook 2 minutes. Stir in the roasted red pepper puree, vodka, 1 cup pasta cooking water, milk, and butter. Simmer for 15-30 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
5. 5
   Add the pasta and basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
6. 6
   Divide the pasta among plates and top with breadcrumbs and additional cheese. Enjoy!.