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 dish has become a holiday favorite in my family, bringing joy and vibrant colors to our table every year.
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 recipe always brings my family together during the holidays, creating unforgettable warm memories.
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 This lightened-up Vodka Rosé pasta is perfect for a festive meal that feels indulgent yet nutritious.
Recipe FAQs
- → What type of pasta works best for this dish?
Whole wheat penne or rigatoni provide a sturdy texture that holds the creamy vodka rosé sauce well.
- → Can I make a vegan version of this dish?
Yes, substitute plant-based cream and vegan Parmesan-style cheese to keep it dairy-free and vegan-friendly.
- → How do I achieve the creamy texture in the sauce?
A combination of low-fat or plant-based cream with Parmesan cheese helps create a smooth and rich sauce without heaviness.
- → What steps enhance the flavor of the vodka sauce?
Sautéing onions and garlic before adding vodka and tomatoes allows flavors to meld, while simmering reduces the alcohol and intensifies the sauce.
- → Can I add other vegetables to this pasta?
Yes, sautéed mushrooms or peas make great additions to increase vegetable content and flavor complexity.