Pin A festive, creamy pasta featuring a light tomato-vodka sauce, adorned with fresh spinach and roasted red peppers for a cheerful holiday presentation.
This pasta quickly became a holiday favorite in our family, bringing both cheer and comfort to the dinner table.
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 dent e. 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 3 4 minutes. Add garlic and red pepper flakes cook 1 minute more.
- Step 3:
- Pour in vodka and simmer for 2 3 minutes letting it reduce by half.
- Step 4:
- Stir in crushed tomatoes. Simmer gently for 8 10 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 2 3 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.
Pin This dish always brings us together around the table during the holidays, creating warm memories with every bite.
Required Tools
Large pot, large skillet, chefs knife, cutting board, wooden spoon
Allergen Information
Contains wheat (gluten) and 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
Pin Enjoy this lightened-up festive pasta as a perfect holiday treat that’s both delicious and easy to prepare.
Recipe Q&A
- → What type of pasta works best for this dish?
Whole wheat penne or rigatoni hold the sauce well and add a nutty flavor that complements the creamy tomato-vodka base.
- → Can I make this dish vegan?
Yes, substitute plant-based cream and vegan Parmesan-style cheese to keep the creamy texture without dairy.
- → How do the roasted red peppers enhance the dish?
They add sweetness and a festive color contrast that complements the creamy sauce and fresh spinach.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps achieve the desired sauce consistency and helps the sauce cling better to the pasta.
- → Can I adjust the heat level in this dish?
Yes, the crushed red pepper flakes can be added or omitted depending on your spice preference.