Fettuccini Pasta with Vegetables in Pink Vodka Sauce
Ingredients:
12 oz fettuccini pasta
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, chopped
1 cup spinach (fresh or frozen)
1 can (14 oz) crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1/4 tsp red pepper flakes (optional, for a little heat)
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional, for topping)
Fresh basil or parsley, chopped (optional, for garnish)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil and cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Sauté the vegetables:
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, and cook for about 2–3 minutes until softened.
Add the bell pepper and zucchini, and sauté for another 5–7 minutes until tender. Stir in the spinach and cook until wilted (if using fresh spinach).
Make the sauce:
Add the crushed tomatoes to the skillet, followed by the vodka. Stir well and let it simmer for about 5 minutes, allowing the alcohol to cook off.
Reduce the heat to low, then stir in the heavy cream, red pepper flakes, oregano, basil, salt, and pepper. Simmer for 2–3 minutes until the sauce is heated through and slightly thickened.
Combine the pasta and sauce:
Add the cooked fettuccini to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Serve:
Serve the pasta hot, topped with Parmesan cheese and fresh basil or parsley for garnish.