Save to Pinterest 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 has become a holiday staple in my family because it combines vibrant colors with comforting flavors that everyone enjoys.
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 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.
Save to Pinterest This pasta brings my family together every holiday season, sparking joy and warm memories with its colorful and flavorful presence on the table.
Required Tools
Large pot, Large skillet, Chefs 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 to Pinterest This dish is perfect for holiday celebrations and easy enough to prepare for weeknight dinners alike.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, whole wheat penne or rigatoni are ideal, but any pasta shape that holds sauce well, like fusilli or farfalle, will work nicely.
- → Is it possible to make this dairy-free?
Absolutely, substitute plant-based cream and vegan Parmesan-style cheese to maintain creaminess without dairy.
- → What can I add to increase vegetable content?
Sautéed mushrooms or peas pair well with the sauce and add extra texture and nutrition.
- → How do I prevent the sauce from becoming watery?
Simmer the sauce to reduce it properly and add reserved pasta water gradually to achieve desired consistency.
- → What wine pairs well with this dish?
A light Italian red wine like Chianti complements the creamy tomato-vodka sauce and fresh greens beautifully.
- → Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and gently reheated before tossing with freshly cooked pasta for convenience.