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.
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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 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.
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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
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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.
