# 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 additional for serving)
10 - Salt to taste
11 - Freshly ground black pepper to taste
→ Festive Red & Green
12 - 1 cup jarred roasted red peppers, drained and cut into strips
13 - 3 cups baby spinach leaves
→ Garnish
14 - 2 tbsp fresh basil, chopped
15 - Extra grated Parmesan
# How to make it:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 to 4 minutes. Add garlic and crushed red pepper flakes, cooking for an additional minute.
03 - Pour in vodka and simmer for 2 to 3 minutes until reduced by half.
04 - Stir in crushed tomatoes and simmer gently for 8 to 10 minutes, stirring occasionally.
05 - Lower the heat and stir in cream and grated Parmesan. Season with salt and freshly ground black pepper.
06 - Mix in roasted red peppers and spinach. Cook until spinach wilts, about 2 to 3 minutes.
07 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency.
08 - Serve topped with chopped basil and additional grated Parmesan.
