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 pasta quickly became a holiday favorite in our house, combining comforting creaminess with fresh veggies for a balanced meal.
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 Making this pasta is a joyful activity that always brings my family together around the table for a festive meal.
Notes
For a vegan version use plant-based cream and vegan Parmesan-style cheese. Add sautéed mushrooms or peas for more vegetables.
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 or vegan use plant-based cream and cheese. Always check ingredient labels for hidden allergens.
Save to Pinterest This lightened-up vodka rosé pasta is sure to become a holiday staple with its balance of creamy sauce and festive colors.
Recipe FAQs
- → Can I use a different pasta type?
Yes, whole wheat penne or rigatoni are recommended, but other shapes like fusilli or farfalle can be used to hold the sauce well.
- → How can I make this dish vegan-friendly?
Swap dairy cream with plant-based alternatives and use vegan Parmesan-style cheese to maintain creaminess and flavor.
- → What is the purpose of vodka in the sauce?
Vodka helps to enhance and release flavors from the tomatoes, creating a richer and smoother sauce texture.
- → Can I prepare this dish gluten-free?
Yes, simply replace the whole wheat pasta with your preferred gluten-free pasta variety.
- → How do roasted red peppers affect the dish?
They add a sweet, smoky note and vibrant color complimenting the creamy tomato sauce and fresh spinach.
- → Is this dish suitable for a quick weeknight dinner?
Absolutely, with a total preparation and cooking time around 40 minutes, it balances ease and festive flavor.