- 1/2 lb Penne Pasta
- 1 Tbsp Olive Oil
- 1 small Onion, yellow diced
- 4 cloves Garlic minced
- 2 Tbsp Tomato Paste
- 1 tsp Oregano, dried
- 1 tsp Basil, dried
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Sugar
- 1 can Diced Tomatoes, 15oz
- 1 Cup Pasta Water Save after boiling
- 2 oz Prairie Farms Cream Cheese
- 1/4 Cup Parmesan, grated
- 4 oz Spinach, fresh
- 1/2 Cup Prairie Farms milk
- Parsley, fresh
- Fill a medium-sized pot a little over halfway with water and add 2-3 tablespoons of kosher salt. Bring water to boil over high heat. Add pasta, and continue to boil until tender, about 7-10 minutes.
- Remove pot from heat, and drain water from pasta, being sure to save 1 cup of pasta water in a liquid measuring cup for later.
- In a large skillet over medium heat, add olive oil. Once oil is hot, add onion and garlic. Sauté until almost softened, about 3 minutes. Add tomato paste, oregano, basil, red pepper flakes, sugar, and pepper then stir together. Continue to cook until tomato paste becomes a deep red color and onions are completely softened and translucent.
- Add diced tomatoes and 1 cup of reserved pasta water to de-glaze the pan. Stir to combine. Let simmer for 3 minutes, or until tomatoes soften.
- Turn the heat down to low. Add the cream cheese spread to the sauce along with the grated parmesan. Stir with a whisk until the cream cheese and parmesan has melted.
- Add spinach and milk. Gently stir until spinach has wilted. Add the cooked pasta and stir to coat. Taste test and, if desired, add more seasonings to adjust the sauce to your liking
- Add to a bowl, garnish with parsley and parmesan, and enjoy!
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