Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
⏱️ 12 min
- 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream and grated Parmesan cheese until fully combined and the cheese has melted into the sauce.
⏱️ 2 min
- 6
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts down. Continue adding spinach until all of it is incorporated and wilted.
⏱️ 3 min
- 7
Add the cooked and drained rigatoni pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
⏱️ 12 min - 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream and grated Parmesan cheese until fully combined and the cheese has melted into the sauce.
⏱️ 2 min - 6
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts down. Continue adding spinach until all of it is incorporated and wilted.
⏱️ 3 min - 7
Add the cooked and drained rigatoni pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
⏱️ 1 min