Cellentani Pasta

Cellentani with Vodka Sauce

Ingredients:

• 1 lb cellentani pasta

• 1 cup heavy whipping cream

• 2 handfuls fresh spinach

• 1/2 sweet onion, diced

• 1 orange bell pepper, diced

• 4 cloves garlic, minced

• 1 cup reserved pasta water

• 1 jar of raos vodka sauce

• Olive oil (for sautéing)

• Grated Parmesan cheese (for sauce and topping)

Instructions:

Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the cellentani pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Sauté the Vegetables:

• Heat a large skillet over medium heat and drizzle in olive oil.

• Add minced garlic, diced onion, and orange bell pepper. Sauté until the vegetables are soft and fragrant (about 5–7 minutes).

Make the Sauce:

• Stir in the vodka sauce and bring it to a gentle simmer.

• Add heavy whipping cream and mix until combined.

• Toss in the spinach and let it wilt into the sauce.

• Stir in 1 cup of pasta water to loosen the sauce and make it silky. Sprinkle grated Parmesan cheese into the sauce for extra richness.

Combine with Pasta:

• Add the drained pasta to the skillet and toss to coat the noodles evenly in the sauce.

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Serve:

• Divide the pasta into bowls and top generously with grated Parmesan cheese. Serve immediately.

*this makes 4 large servings! *

Enjoy your creamy, flavorful pasta dish!

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