Description
So cozy, this pretty pink sauce comes together in 30 minutes and packs a nutritional punch with tons of spinach wilted in right at the end.
Ingredients
- 8 ounces, fluid Spaghetti
- ½ whole Onion, Diced
- 4 cloves Garlic, Minced
- 28 ounces, fluid Canned Whole Tomatoes In Their Juices
- ½ teaspoons Sugar
- Salt And Crushed Red Pepper
- ¼ cups Heavy Cream
- 4 cups Spinach Leaves
- ½ cups Toasted Pine Nuts
- Parmesan Cheese, For Topping
Preparation
Cook spaghetti according to package directions to al dente in salted water. Right before draining, reserve about 1 cup of the cooking water for the sauce. Drain.
While pasta cooks, make the sauce. Bring a large skillet to medium-high heat with a drizzle of olive oil. Add onion while the pan is heating up and stir, cook for about 4 minutes until translucent and soft but not brown. Add garlic and stir for 1 minute.
Add tomatoes, crushing them with your hands or a spoon as you add them to the skillet. Sprinkle the tomatoes with sugar and as much salt and crushed red pepper as you’d like. Reduce heat to medium-low and let sauce simmer for about 10 minutes while the pasta cooks.
When pasta is drained, add a few tablespoons of the pasta water to the skillet. Stir, then add cream and spinach. Wilt spinach just for a minute, then taste the sauce and add more salt to your preference.
Add spaghetti to the skillet (use the pot you used to cook the pasta if the sauce skillet isn’t large enough). Toss to combine and taste one more time for seasoning. Add more crushed red pepper or salt to your preference.
When pasta is heated through, serve topped with pine nuts and Parmesan cheese. Bread to sop up the sauce probably wouldn’t hurt anything. Enjoy!
