Spicy Roasted Garlic Bomba Vodka Pasta

This creamy, spicy vodka pasta is bold, comforting, and deeply satisfying, with layers of sweet roasted red pepper, savory prosciutto, and a slow building heat from roasted garlic bomba. It is adapted specifically for a tomato allergy, using red bell peppers to create the same depth and richness you expect from a classic vodka sauce. The sauce is rich without feeling heavy and clings beautifully to gluten free pasta. Huge thanks to Not Another Cooking Show for the inspiration behind this dish. It is perfect for a cozy night in or serving to people you really want to impress.

Ingredients

Pasta and Sauce
1 lb gluten free pasta
2 to 3 tbsp olive oil
4 tbsp butter, divided
5 oz prosciutto, chopped small
2 to 3 garlic cloves, sliced
1 small onion, thinly sliced
1/4 to 1/2 cup Spicy Roasted Garlic Bomba
2 jars roasted red bell peppers, strained and blended
3/4 cup jarred roasted red bell peppers blended with liquid
1/4 tsp citric acid
1/2 cup vodka, plus 1 tbsp to finish
3/4 to 1 cup heavy cream
1/2 cup Parmigiano Reggiano, grated
Salt to taste
Parsley leaves for garnish

Spicy Roasted Garlic Bomba
10 garlic cloves, halved
1 cup olive oil
1/4 cup cherry peppers, plus 2 to 3 tbsp of their liquid
1/2 tbsp chopped Calabrian chili

Instructions

Spicy Roasted Garlic Bomba
Place the halved garlic cloves in a small saucepan in a single layer. Cover completely with olive oil. Heat over medium until the oil gently fries and the garlic begins to lightly brown. Reduce heat to low and cook until the garlic is soft. Remove from heat and cool completely.
Strain the garlic and reserve the oil. Transfer the garlic to a blender with the cherry peppers, some of their liquid, and the Calabrian chili. Add one to two tablespoons of the reserved garlic oil and blend until smooth, adjusting with more oil or liquid as needed. Set aside.

Red Bell Pepper Concentrate
Add the blended strained red bell peppers and citric acid to a wide pan over medium heat. Simmer, stirring occasionally, until reduced to a thick paste. Remove from heat and reserve.

Sauce Preparation
Add a portion of the reserved garlic oil and two tablespoons of butter to a saucier or large saucepan. Melt the butter, then add the prosciutto and cook until lightly browned. Remove and reserve.
Add the onion to the pan with a pinch of salt and cook until soft and lightly caramelized. Add the garlic and cook until fragrant.
Stir in the red bell pepper concentrate and cook until deepened in color. Remove from heat, add the vodka, then return to heat and cook until the alcohol cooks off. Add the blended red bell peppers with their liquid and simmer briefly.
Stir in the Spicy Roasted Garlic Bomba to taste and simmer gently to combine.

Finishing the Sauce
Reduce heat to low and slowly add the cream, stirring continuously, until the sauce turns a rich orange color.

Pasta and Assembly
Cook pasta in well salted water until just shy of al dente.
Add some of the reserved prosciutto to the sauce along with a small splash of vodka. Bring to a gentle simmer.
Transfer the pasta directly into the sauce, adding pasta water as needed. Cook until the pasta finishes and the sauce emulsifies.
Season with salt. Stir in the remaining butter, then add Parmigiano Reggiano and mix until fully melted and glossy.

Serving
Transfer to a serving dish and garnish with parsley and additional Parmigiano Reggiano. Serve immediately.