Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
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.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined. Add the fresh spinach, a handful at a time, allowing it to wilt down before adding more. Continue stirring until all the spinach has wilted into the sauce.
⏱️ 5 min
- 6
Add the cooked and drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 7
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
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.
⏱️ 1 min - 4
Pour in the crushed tomatoes, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined. Add the fresh spinach, a handful at a time, allowing it to wilt down before adding more. Continue stirring until all the spinach has wilted into the sauce.
⏱️ 5 min - 6
Add the cooked and drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 7
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 1 min