# Components:
→ 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 - 1 can (14 oz) crushed tomatoes
08 - 1/2 cup low-fat or plant-based cream
09 - 1/4 cup grated Parmesan cheese, plus extra 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Stir in garlic and red pepper flakes; cook for 1 minute more.
03 - Add vodka to the skillet and simmer for 2-3 minutes until reduced by half.
04 - Stir in crushed tomatoes. Allow the sauce to simmer gently for 8-10 minutes, stirring occasionally.
05 - Lower heat and incorporate cream and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
06 - Fold in roasted red peppers and baby spinach; cook until spinach is wilted, about 2-3 minutes.
07 - Toss cooked pasta into the sauce, adding reserved pasta water as necessary to achieve desired consistency.
08 - Serve sprinkled with chopped fresh basil and additional grated Parmesan cheese.
