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 recipe has become a staple at our Christmas dinners, bringing colorful cheer and comforting flavors to the table.
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 Our family gathers around the table every Christmas to share this vibrant pasta that brings warmth and joy to our holiday celebrations.
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 lightened-up vodka rosé pasta is sure to brighten your holiday menu with its vibrant colors and comforting taste.
Recipe FAQs
- → Can I use regular cream instead of plant-based cream?
Yes, regular cream works well to enrich the sauce, adding a smooth and creamy texture.
- → How do I ensure the pasta sauce is the right consistency?
Reserve some pasta cooking water and add gradually to the sauce while tossing pasta to reach your preferred consistency.
- → Can I make this dish vegan?
Substitute plant-based cream and vegan Parmesan-style cheese to keep the creamy texture without dairy.
- → What type of pasta is best for this preparation?
Whole wheat penne or rigatoni work best as they hold the sauce nicely and offer a hearty bite.
- → Can I add other vegetables to this dish?
Sautéed mushrooms or peas can be included for extra flavor and variety.
- → Is the vodka flavor strong in the sauce?
The vodka is gently simmered to reduce harshness, leaving a subtle depth that complements the tomato base.