Ingredients:

  • 1 lb Rigatoni or Penne pasta
  • 2 tbsp Sea salt
  • 2 tbsp Extra virgin olive oil
  • 6 cloves Fresh garlic, thinly sliced
  • 1 tsp Red pepper flakes
  • 3 tbsp Double-concentrated tomato paste
  • 0.5 cup Low-sodium chicken or vegetable broth
  • 0.5 cup Half-and-half
  • 0.5 cup Reserved starchy pasta water
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 cup Fresh baby spinach
  • 0.25 cup Fresh basil, torn
  • 0.25 tsp Black pepper

Instructions:

  1. Bring a large pot of water to a boil with 2 tbsp sea salt. Add pasta and cook for 2 minutes less than the package directions until very al dente.
  2. In a cold 12-inch skillet, combine olive oil and sliced garlic. Heat over medium until garlic smells nutty and begins to sizzle (about 2 minutes).
  3. Stir in the tomato paste and red pepper flakes. Sauté the paste for 30–60 seconds, stirring constantly, until it darkens to a deep mahogany color.
  4. Slowly whisk in the broth and half-and-half. Reduce heat to a low simmer to allow the sauce to begin emulsifying.
  5. Reserve 120ml (0.5 cup) of pasta water before draining. Add the drained pasta directly to the skillet along with 120ml (0.5 cup) of pasta water and Parmesan cheese. Toss vigorously until the sauce is glossy and clings to the pasta.
  6. Fold in the fresh baby spinach and basil. Stir until the spinach is just wilted. Season with black pepper and serve immediately.