Festive creamy pasta featuring vodka-tomato sauce, spinach, and roasted red peppers with a light touch.
# What You'll Need:
→ Pasta
01 - 12 oz whole wheat penne or rigatoni
→ Sauce
02 - 1 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1/2 tsp crushed red pepper flakes (optional)
06 - 1/2 cup vodka
07 - 14 oz can crushed tomatoes
08 - 1/2 cup low-fat or plant-based cream
09 - 1/4 cup grated Parmesan cheese (plus extra for serving)
10 - Salt and freshly ground black pepper, to taste
→ Festive Red & Green
11 - 1 cup jarred roasted red peppers, drained and cut into strips
12 - 3 cups baby spinach leaves
→ Garnish
13 - 2 tbsp fresh basil, chopped
14 - Extra grated Parmesan
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic and red pepper flakes, cooking for 1 additional minute.
03 - Pour in vodka and simmer for 2–3 minutes until reduced by half.
04 - Add crushed tomatoes and simmer gently for 8–10 minutes, stirring occasionally.
05 - Lower heat and stir in cream and Parmesan. Season with salt and freshly ground black pepper to taste.
06 - Mix in roasted red peppers and baby spinach. Cook until spinach wilts, about 2–3 minutes.
07 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve desired consistency.
08 - Plate pasta and garnish with chopped fresh basil and extra grated Parmesan.
