Save 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 my family for its unique combination of flavors and vibrant colors.
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 This dish always brings my family together around the table, sharing stories and laughter during the holidays.
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
Save This lightened-up vodka rosé pasta is perfect for a festive yet healthy holiday meal.
Recipe Guide
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta can be used as a substitute to accommodate dietary restrictions without compromising flavor.
- → How does vodka affect the sauce?
Vodka adds a subtle sharpness that helps release flavors from the tomatoes, creating a richer, more balanced sauce.
- → Can I make this dairy-free?
Replacing cream with plant-based alternatives and using vegan cheese allows for a dairy-free version while maintaining creaminess.
- → What are good vegetable additions?
Sautéed mushrooms or peas can be added for extra texture and nutrition without overpowering the original flavors.
- → How to prevent the sauce from becoming watery?
Simmer the sauce until it thickens and add reserved pasta water gradually to achieve the desired consistency.
- → What wine pairs well with this dish?
A light Italian red wine like Chianti complements the creamy tomato and vodka sauce beautifully.