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.
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
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.
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
Save to Pinterest 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.