Description
A rich and comforting pasta dish featuring a velvety tomato cream sauce and fresh baby spinach. This meal is a perfect balance of acidity and richness.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 28 oz can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Stir in crushed tomatoes and simmer on medium-low for 5-8 minutes to concentrate the flavor.
- Pour in heavy cream and stir continuously until the sauce is a uniform orange color and gently bubbling.
- Fold in grated Parmesan cheese and stir until completely melted and the sauce is glossy.
- Add fresh baby spinach and stir for 1-2 minutes until just wilted.
- Toss the cooked pasta into the sauce, adding reserved pasta water if needed to reach desired consistency. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired