# 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 - ½ tsp crushed red pepper flakes (optional)
06 - ½ cup vodka
07 - 1 can (14 oz) crushed tomatoes
08 - ½ cup low-fat or plant-based cream
09 - ¼ cup grated Parmesan cheese (plus more 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 and cook pasta until al dente according to package directions. Reserve ½ cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Stir in garlic and crushed red pepper flakes and cook for an additional minute.
03 - Pour vodka into the skillet and simmer for 2–3 minutes until it reduces by half.
04 - Add crushed tomatoes and simmer gently for 8–10 minutes, stirring occasionally.
05 - Lower heat and stir in cream and grated Parmesan. Season with salt and freshly ground black pepper to taste.
06 - Stir in roasted red peppers and spinach leaves. Cook until spinach is wilted, about 2–3 minutes.
07 - Toss the drained pasta into the skillet with sauce, adding reserved pasta water gradually to achieve desired consistency.
08 - Serve immediately, topped with chopped basil and extra grated Parmesan cheese.
