# 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 - 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 cheese
# 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 the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Add minced garlic and crushed red pepper flakes, cooking for another minute.
03 - Pour vodka into the skillet and simmer for 2 to 3 minutes, allowing it to reduce by half.
04 - Stir in crushed tomatoes and let the sauce simmer gently for 8 to 10 minutes, stirring occasionally.
05 - Reduce heat to low, then stir in cream and grated Parmesan cheese. Season with salt and black pepper to taste.
06 - Incorporate roasted red peppers and baby spinach into the sauce. Cook until spinach wilts, approximately 2 to 3 minutes.
07 - Add the drained pasta to the sauce, tossing to combine. Use reserved pasta water as needed to thin sauce to desired consistency.
08 - Plate the pasta and scatter fresh chopped basil and extra grated Parmesan on top before serving.
