Save A festive, creamy pasta featuring a light tomato-vodka sauce, adorned with fresh spinach and roasted red peppers for a cheerful holiday presentation.
This dish brings back warm holiday memories every time I serve it to my family.
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 34 minutes. Add garlic and red pepper flakes cook 1 minute more.
- Step 3:
- Pour in vodka and simmer for 23 minutes letting it reduce by half.
- Step 4:
- Stir in crushed tomatoes. Simmer gently for 810 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 23 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 My family always gathers happily around the table to enjoy this comforting pasta during the holidays.
Required Tools
Large pot, Large skillet, Chef's 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 This festive pasta is perfect for holiday dinners and makes a delightful vegetarian main course.
Recipe Questions & Answers
- → What pasta works best for this dish?
Whole wheat penne or rigatoni hold the sauce well and add a nutty texture.
- → Can I make this dish vegan?
Yes, substitute plant-based cream and vegan Parmesan-style cheese to keep it dairy-free.
- → How do I prevent the sauce from being too watery?
Reserve some pasta water when draining and add gradually to achieve desired sauce consistency.
- → Is it necessary to simmer the vodka before adding tomatoes?
Simmering reduces alcohol sharpness and concentrates flavors for a balanced sauce.
- → Can other vegetables be added to this pasta?
Yes, sautéed mushrooms or peas can be mixed in for extra texture and flavor.