# Ingredients:
→ 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 into strips
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 and cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in garlic and crushed red pepper flakes, cooking for an additional minute.
03 - Pour in vodka and simmer for 2 to 3 minutes until reduced by half.
04 - Add crushed tomatoes to the skillet and cook gently for 8 to 10 minutes, stirring occasionally.
05 - Lower the heat and stir in cream and grated Parmesan cheese. Season with salt and freshly ground black pepper.
06 - Stir in roasted red peppers and baby spinach. Cook until the spinach wilts, about 2 to 3 minutes.
07 - Toss the cooked pasta into the sauce, adding reserved pasta water gradually to achieve the desired consistency.
08 - Plate the pasta and garnish with chopped fresh basil and extra grated Parmesan cheese.
