Ingredients
Scale
- 1 pound Penne or Rigatoni pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Step 1: Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté for 4 to 5 minutes until they become translucent and soft. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let the garlic brown or burn.
- Step 2: Simmer the Pasta and Sauce: Add the crushed tomatoes, broth, dried oregano, and red pepper flakes to the pot. Stir in the dry pasta. Ensure the liquid completely covers the pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and most of the liquid has been absorbed into a thick sauce.
- Step 3: Finish and Plate: Turn the heat to low and stir in the heavy cream and fresh baby spinach. Continue stirring for 2 minutes until the spinach has wilted and the sauce is uniform and creamy. Stir in the Parmesan cheese until melted. Taste and adjust the seasoning with salt and pepper. Serve immediately in warm bowls, garnished with extra Parmesan and fresh basil leaves for a festive touch.
- Cook Time: 30 minutes