Ingredients
Scale
- 5 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tbsp sun-dried tomato oil
- 1/4 cup fresh basil, thinly sliced
- 4 cups chicken stock
- 14 oz penne pasta
- 1 tsp kosher salt
- 5 oz fresh spinach
- 1 cup heavy cream (room temperature)
- 1/2 cup shredded Parmesan cheese
- 1/3 cup tomato paste
- 1 cup sun-dried tomatoes, chopped
- 1 medium onion, diced
Instructions
- Heat sun-dried tomato oil in a pot over medium-high heat. Add diced onion and cook until slightly brown.
- Add minced garlic and chopped sun-dried tomatoes; cook 2-3 minutes, stirring frequently.
- Stir in tomato paste and cook for 2 more minutes.
- Slowly add chicken stock to deglaze and blend with tomato paste.
- Pour in heavy cream, stirring well. Season with black pepper, kosher salt, and red pepper flakes.
- Add penne pasta; cook uncovered over low-medium heat for ~10 minutes, stirring frequently, until pasta is ~75% done.
- Add fresh spinach and basil; allow spinach to wilt. Add more chicken stock if needed.
- Stir in Parmesan cheese until melted and well combined.
- Turn off heat and mix thoroughly. Serve immediately, optionally topping with grilled chicken for extra protein.
Notes
- Save a cup of pasta water before draining for added creaminess.
- Adjust cream and stock for desired sauce consistency.
- Do not overcook spinach; add at the end to preserve color and nutrients.
- Pairs well with garlic bread or a light salad.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Italian