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 creamy pasta quickly became a favorite during our family holiday gatherings because it’s simple yet full of flavor.
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 everyone to the table with smiles during the holidays.
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 vegan use plant-based cream and cheese. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 10 g, Carbohydrates 63 g, Protein 15 g
Save This lightened-up vodka rosé pasta is the perfect festive dish to impress your guests effortlessly.
Recipe Guide
- → Can I substitute the vodka in the sauce?
Yes, for a non-alcoholic option, replace vodka with vegetable broth or white grape juice, which maintains the sauce’s depth without alcohol.
- → What’s the best pasta type for this dish?
Whole wheat penne or rigatoni work well, as their shape holds the creamy sauce and ingredients nicely.
- → How do I make this dish vegan?
Use plant-based cream and vegan Parmesan-style cheese substitutes to keep it creamy and flavorful without dairy.
- → Can I prepare this dish ahead of time?
You can make the sauce a day in advance and refrigerate. Reheat gently and toss with freshly cooked pasta before serving.
- → What wine pairs well with this pasta?
A light Italian red wine like Chianti complements the flavors, balancing the creamy and savory notes of the sauce.