Did you know there’s such a thing as creamy feta? I didn’t. But I bought it accidentally once, and have been a fan ever since. I happened to have some creamy feta when I got in the mood for vodka pasta, and decided to see if I could use it instead of cream, which I didn’t happen to have on hand. I also had some red bell peppers, which I roasted instead of using tomatoes. It turned out so good I wanted to eat bowls and bowls of the stuff.

Guessipe

• 1/2 lb pasta
• 3 red bell peppers
• 2 TBSP olive oil
• 1/2 onion
• 3 cloves garlic
• 1/2 cup vodka
• 8 oz creamy feta
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Parmesan and basil for garnish

Boil your pasta of choice. I like my pasta al dente, so I do several minutes less cooking time than the instructions recommend.

Roast the red bell peppers by baking them whole at 500 degrees F for 30 minutes, then removing from the oven and wrapping tightly in aluminum foil to rest for another 30 minutes. Remove the stem, seeds, and skin, which should slide right off.

Saute the onion and garlic in the olive oil until the onions soften.

Add the vodka and simmer for two minutes.

Add the feta and roasted peppers. Stir and cook until the feta melts smoothly into the sauce.

Add red pepper flakes, salt, and pepper. Stir until combined and remove from heat.

Put into a food processor and blend until smooth.

Toss the sauce and pasta together. Garnish with Parmesan and basil. Add more salt and pepper if desired.