# What You Need:
→ 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 - 14 oz canned 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 until al dente following package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Add garlic and red pepper flakes; sauté for 1 minute.
03 - Pour vodka into skillet and simmer for 2 to 3 minutes until reduced by half.
04 - Add crushed tomatoes and gently simmer for 8 to 10 minutes, stirring occasionally.
05 - Reduce heat and stir in cream and Parmesan cheese. Season with salt and black pepper to taste.
06 - Add roasted red peppers and spinach to sauce. Cook until spinach wilts, about 2 to 3 minutes.
07 - Toss cooked pasta into the sauce, adding reserved pasta water gradually to adjust consistency as needed.
08 - Serve pasta topped with chopped basil and additional grated Parmesan cheese.
