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Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.

Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is creamy. Season with salt and black pepper to taste.

Add the fresh spinach to the sauce, stirring until it wilts completely, which should only take 1-2 minutes.

Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the sauce and toss to coat thoroughly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.


Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.

Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is creamy. Season with salt and black pepper to taste.

Add the fresh spinach to the sauce, stirring until it wilts completely, which should only take 1-2 minutes.

Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the sauce and toss to coat thoroughly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
