One evening, we were blessed by one of our daughter’s dear sweet friends. She volunteered to come to my house and fix us dinner! Little did she know that we would have unexpected company as well. No pressure there…right Rachel Honaker? And little did I know that this would turn out to be one of my favorite dishes of all time! We actually had it last night for dinner! LOVE IT! And strongly recommend that you double the recipe because it is just that good! Enjoy!
NOTE: TOP THIS WITH GRILLED CHICKEN!
1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz) can diced tomatoes
1/2 tsp oregano
1/2 tsp basil
pinch red pepper (optional)
freshly cracked pepper to taste
1/2 tsp salt
2 Tbsp tomato paste
2 oz cream cheese
1/4 cup grated Parmesan
1/2 lb of penne pasta…we use rigatoni pasta
1/2 (9 oz) bag fresh spinach
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander.
While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over med-low heat until softened and transparent (about 5 minutes).
Add the diced tomatoes (with juices), oregano, basil, red pepper, salt and pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add the Parmesan to the skillet and whisk until it is melted in.
Add the fresh spinach and gently stir it into the sauce until it has wilted (about 5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Might need some more salt and pepper to taste.
Top with grilled chicken!
I dare you not to go back for seconds!
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