Creamy pasta featuring tomato-vodka sauce, fresh spinach, and roasted red peppers for a festive meal.
# 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 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 sliced
12 - 3 cups baby spinach leaves
→ Garnish
13 - 2 tbsp fresh basil, chopped
14 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft, about 3 to 4 minutes. Add minced garlic and red pepper flakes; cook for 1 additional minute.
03 - Pour vodka into the skillet and simmer for 2 to 3 minutes until reduced by half.
04 - Add crushed tomatoes to the skillet and simmer gently for 8 to 10 minutes, stirring occasionally.
05 - Reduce heat and stir in cream and grated Parmesan. Season with salt and black pepper to taste.
06 - Mix in roasted red peppers and baby spinach. Cook until spinach wilts, approximately 2 to 3 minutes.
07 - Toss the drained pasta into the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
08 - Sprinkle chopped basil and extra Parmesan cheese over the top before serving.
