# What You'll 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 can 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
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water and drain.
02 - In a large skillet over medium heat, warm olive oil. Add finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and crushed red pepper flakes, cooking another minute.
03 - Pour vodka into skillet and let simmer until reduced by half, about 2 to 3 minutes.
04 - Add crushed tomatoes to skillet. Simmer gently, stirring occasionally, for 8 to 10 minutes.
05 - Lower heat and stir in cream and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
06 - Add roasted red peppers and baby spinach to the sauce. Cook until spinach wilts, approximately 2 to 3 minutes.
07 - Add cooked pasta to the skillet, tossing to coat evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
08 - Plate the pasta and garnish with chopped fresh basil and extra grated Parmesan cheese before serving.
