Save to Pinterest A festive, creamy pasta featuring a light tomato-vodka sauce, adorned with fresh spinach and roasted red peppers for a cheerful holiday presentation.
This pasta has become a holiday tradition in our family, bringing joy and warmth to the table every year.
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Ingredients
- Pasta: 12 oz (340 g) whole wheat penne or rigatoni
- Sauce: 1 tbsp olive oil, 1 small yellow onion finely chopped, 3 garlic cloves minced, 1/2 tsp crushed red pepper flakes (optional), 1/2 cup (120 ml) vodka, 1 can (14 oz/400 g) crushed tomatoes, 1/2 cup (120 ml) low-fat or plant-based cream, 1/4 cup (25 g) grated Parmesan cheese plus more for serving, salt and freshly ground black pepper to taste
- Festive Red & Green: 1 cup (150 g) jarred roasted red peppers drained and cut into strips, 3 cups (90 g) baby spinach leaves
- Garnish: 2 tbsp fresh basil chopped, extra grated Parmesan
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Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup (120 ml) pasta water then drain pasta.
- Step 2:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté until soft about 3 4 minutes. Add garlic and red pepper flakes cook 1 minute more.
- Step 3:
- Pour in vodka and simmer for 2 3 minutes letting it reduce by half.
- Step 4:
- Stir in crushed tomatoes. Simmer gently for 8 10 minutes stirring occasionally.
- Step 5:
- Lower heat and mix in the cream and Parmesan. Season with salt and pepper.
- Step 6:
- Add roasted red peppers and spinach. Cook until spinach wilts 2 3 minutes.
- Step 7:
- Toss cooked pasta into the sauce adding reserved pasta water as needed for desired consistency.
- Step 8:
- Serve sprinkled with basil and extra Parmesan.
Save to Pinterest This recipe always brings the family together around the table, creating lasting holiday memories.
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Required Tools
Large pot, large skillet, chefs knife, cutting board, wooden spoon
Allergen Information
Contains wheat (gluten) milk (dairy Parmesan cream). For gluten-free use gluten-free pasta. For dairy-free vegan use plant-based cream and cheese. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 410 Total Fat 10 g Carbohydrates 63 g Protein 15 g per serving
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This lightened-up vodka rosé pasta is perfect for festive occasions and quick enough for weeknight dinners.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, whole wheat penne or rigatoni both work well, but other sturdy pasta shapes like fusilli or farfalle can be used to hold the sauce nicely.
- → Is vodka necessary for the sauce?
Vodka adds a subtle depth and balances acidity, but it can be omitted or replaced with broth for a milder flavor.
- → How can I make this dish vegan?
Substitute plant-based cream and vegan cheese alternatives to keep the creamy texture and flavor without dairy.
- → Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and gently reheated before tossing with freshly cooked pasta for convenience.
- → What side dishes complement this pasta?
Light Italian salads, garlic bread, or a simple green side with lemon vinaigrette pair well with the creamy and colorful flavors.
