# Ingredient List:
→ 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 more for serving
10 - Salt and freshly ground black pepper, to taste
→ Festive Red & Green
11 - 1 cup jarred roasted red peppers, drained and sliced
12 - 3 cups baby spinach leaves
→ Garnish
13 - 2 tbsp fresh basil, chopped
14 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3 to 4 minutes. Add minced garlic and red pepper flakes; cook for 1 minute.
03 - Pour vodka into the skillet. Allow to simmer for 2 to 3 minutes until reduced by half.
04 - Stir in crushed tomatoes. Reduce heat and simmer gently for 8 to 10 minutes, stirring occasionally.
05 - Lower heat and mix in cream and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
06 - Fold in roasted red peppers and spinach. Cook until the spinach wilts, about 2 to 3 minutes.
07 - Add drained pasta to the sauce. Toss to coat evenly, adding reserved pasta water as needed to reach desired consistency.
08 - Serve sprinkled with chopped fresh basil and extra grated Parmesan cheese.
