Ingredients

• 1 pound rigatoni pasta
• 2 tablespoon extra-virgin olive oil
• 4 garlic, minced
• 28 ounce crushed tomatoes
• 1 cup heavy cream
• 5 ounce baby spinach
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup Parmesan cheese, grated
• 2 tablespoon fresh basil, chopped

Steps

1. Bring a large pot of salted water to a boil.
2. While water heats, mince the garlic cloves and chop the fresh basil. Set aside.
3. Add rigatoni to the boiling water and cook according to package directions (typically 9-11 minutes) until al dente. Reserve 1/2 cup pasta water before draining.
4. While pasta cooks, heat olive oil in a large skillet over medium heat.
5. Add minced garlic to the hot oil and sauté for 30 seconds until fragrant.
6. Pour the crushed tomatoes into the skillet, then add oregano, red pepper flakes, salt, and black pepper. Stir well.
7. Reduce heat to medium-low and simmer for 8 minutes, stirring occasionally.
8. Stir in the heavy cream until fully incorporated.
9. Add the fresh spinach to the cream sauce in handfuls, stirring after each addition until wilted.
10. Simmer for 2 minutes more to ensure spinach is fully incorporated and sauce is heated through.
11. Add the cooked rigatoni to the sauce and toss to coat evenly, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
12. Stir in the Parmesan cheese and fresh basil just before serving.
13. Divide into four bowls and serve immediately with extra Parmesan and fresh basil if desired.