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.
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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
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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.
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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
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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.
