Rotini Pasta in Vodka Sauce

I was probably an Italian in my past life. I love everything Italian, food, wine, language and their footballers! Not to forget The Godfather :) Well the Italian I cook at home would not be authentic Italian, more like Intalian. Here is an easy pasta with vodka sauce. I like to make my own marinara and alfredo but haven't made vodka sauce yet. Vodka sauce is not just cream like Alfredo and not super tangy marinara but its a yummier mix of the two. If you havent tried it yet, try it today. You'll never get any other tomato based sauce again. Since pasta is the entire meal, I like to make it healthier (and colorful). Any vegetable is good but peppers, peas and carrots are my favorite. Add asparagus, artichokes, zucchini, broccoli if you like. Most pastas have cooking directions but I have my own method for al dente. Pinch the pasta along the side of the bowl, if its gives easily, its done if not add a minute or two. Perfect al dente pasta is plump and soft but not mushy.

Ingredients:

1 box (16 oz) tricolor rotini pasta

1 jar vodka sauce

1/2 cup green pepper chopped

1/2 cup red pepper chopped

1/2 cup green peas

1/2 cup chopped onions

3-4 cloves garlic (optional)

2 tablespoons olive oil

2-3 tablespoons shredded Parmesan

Bring a large pot of water to a boil. Add salt and pasta and cook till al dente. Heat oil in a wok and add the onions and garlic, saute till onions are translucent. Blanch peas for 2 minutes in the microwave. Add peppers and peas to the wok. I like a crunch in my vegetables so I cook them for just 2-3 minutes. Add the sauce to the vegetables and heat it but do not bring it to a boil. The cream separates from the sauce if boiled. Add the cooked pasta and mix well. Serve pasta with shredded Parmesan.