This warm pasta dish brings together a silky tomato-cream sauce, tender spinach, and pasta in a satisfying weeknight meal. It comes together in about 35 minutes, uses everyday ingredients, and gets its glossy texture from a little pasta cooking water rather than a complicated sauce.
Ingredients
- 12 ounces (340 g) dried penne or rigatoni
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, or less to taste
- 1 can (14.5 ounces/411 g) diced tomatoes, with their juices
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon fine salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 5 ounces (140 g) baby spinach
- 1/2 cup (45 g) finely grated Parmesan, plus extra for serving
- 1 tablespoon unsalted butter
- 1 teaspoon finely grated lemon zest, optional
Instructions
- Boil the pasta. Bring a large pot of water to a boil. Salt it generously—it should taste pleasantly seasoned—then add the pasta. Cook according to the package directions until just al dente, stirring occasionally. Before draining, reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta without rinsing it.
- Start the sauce. While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 4–5 minutes, stirring now and then, until softened and translucent. Lower the heat if it begins to brown. Stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Simmer the tomatoes. Add the diced tomatoes with their juices, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 6–8 minutes, stirring occasionally. The tomatoes should soften and the sauce should thicken slightly; keep the heat moderate rather than letting it boil vigorously.
- Add the cream and spinach. Stir in the cream and bring the sauce back to a gentle simmer. Add the spinach in handfuls, stirring until each addition wilts. This takes about 2–3 minutes. Avoid a hard boil once the cream is in the pan.
- Combine and finish. Add the drained pasta, Parmesan, and butter to the skillet. Toss over low heat until the pasta is coated and the butter and cheese have melted. Add reserved pasta water a few tablespoons at a time until the sauce looks smooth and clings to the pasta; you may not need the full cup. Taste and adjust the salt, pepper, or red pepper flakes. Stir in the lemon zest, if using, and serve hot with extra Parmesan.
Tips
- Save pasta water before draining. Its starch helps the sauce coat the noodles. If you forget, use hot water a tablespoon at a time, though the sauce may be less silky.
- Keep the pasta slightly firm. It softens a little more when tossed with the hot sauce. If the pasta is already very soft, combine it gently and serve promptly.
- Use freshly grated Parmesan if possible. It melts more smoothly than many pre-grated cheeses. Take the pan off the heat briefly if the cheese starts to clump.
- Season in stages. Salt the cooking water, then taste the sauce before adding more. Parmesan can be salty, and canned tomatoes vary in seasoning.
Serving Suggestions
Serve the pasta as soon as it is dressed, while the sauce is glossy and warm. A crisp green salad with a sharp vinaigrette balances the creamy sauce, while roasted broccoli or green beans make an easy vegetable side. Warm crusty bread is useful for the extra sauce. For a fuller meal, add grilled chicken, sautéed shrimp, or white beans; keep any meat or seafood separate until cooked through, then fold it in at the end.
Variations
For a meat-free boost, stir in a drained can of white beans during the final few minutes so they heat through. You can also add sliced mushrooms, cooking them with the onion until their released liquid evaporates. Replace the spinach with chopped kale, allowing a few extra minutes for it to become tender. For a lighter sauce, use half-and-half instead of heavy cream and keep the pan at a gentle simmer to reduce the chance of separation. To make it dairy-free, use an unsweetened, unflavored cooking alternative and finish with a suitable dairy-free Parmesan substitute; taste before adding extra salt.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking, or within 1 hour if the room is hotter than 90°F (32°C). Keep them at 40°F (4°C) or colder and use within 3–4 days. Reheat only the portion you plan to eat, on the stove over low heat or in the microwave, stirring periodically and adding a splash of water or milk to loosen the sauce. Heat until steaming throughout; for food-safety guidance, leftovers should reach 165°F (74°C). Do not leave cooked pasta at room temperature for more than 2 hours total. Freezing is possible for up to 2 months, but the cream sauce may separate and the spinach can soften; thaw overnight in the refrigerator and stir well while reheating.
Frequently Asked Questions
Can I make this pasta ahead?
It is best freshly made because the pasta continues to absorb sauce as it sits. For easier prep, chop the onion and garlic ahead and measure the other ingredients. You can also cook the sauce a day in advance, refrigerate it promptly, then reheat it gently while the pasta boils. Add the spinach, cheese, butter, and pasta water when finishing.
What pasta shapes work best?
Penne and rigatoni hold the sauce well, but fusilli, shells, or another short pasta are also good choices. Spaghetti or linguine will work too; toss thoroughly so the tomato-cream sauce coats the strands. Follow the package’s cooking time and check for al dente texture near the lower end of its range.
Can I use fresh tomatoes instead of canned?
Yes. Use about 1 pound (450 g) of ripe chopped tomatoes. Simmer them until softened and saucy, which may take 10–15 minutes depending on their juiciness. If they taste especially sharp, a small pinch of sugar can balance them, but taste before adding it.
How can I make the sauce thicker or thinner?
For a thicker sauce, simmer the tomatoes for another minute or two before adding the cream, or add a little more Parmesan. For a thinner, silkier coating, stir in reserved pasta water a tablespoon at a time. Remember that the sauce thickens as it cools.
Is this recipe spicy?
With 1/4 teaspoon of red pepper flakes, it has a mild warmth rather than strong heat. Leave them out for a completely mild version, or add a little more at the table. Avoid adding a large amount before tasting, since the heat becomes more noticeable as the sauce simmers.