One-Pot Creamy Tuscan Pasta

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add red pepper flakes and cook 30 seconds to bloom in the oil — this infuses the whole dish with warmth. Add shallot and cook 2 minutes until softened.

   2 tbsp olive oil1/4 tsp red pepper flakes1 whole shallot

   2m 30s

   Blooming the pepper flakes in oil first releases their capsaicin and flavors the entire dish.

2. 2

   Add garlic and cook 30 seconds. Add sun-dried tomatoes and stir for 1 minute.

   4 cloves garlic1/2 cup oil-packed sun-dried tomatoes

   1m 30s
3. 3

   Pour in white wine and scrape up any browned bits from the bottom. Cook 1 minute until mostly evaporated.

   1/4 cup dry white wine

   1m

   The wine adds acidity and complexity. If you skip it, add 1 tbsp lemon juice at the end.

4. 4

   Add pasta, broth, and cream. Stir well to submerge pasta. Bring to a boil, then reduce to medium-low. Cover and simmer 14 minutes, stirring every 5 minutes to prevent sticking.

   12 oz penne pasta4 1/2 cup chicken broth1 cup heavy cream

   14m

   Stir every 5 minutes. The pasta absorbs liquid as it cooks — this is normal.

5. 5

   Remove lid. Stir in spinach and parmesan until spinach wilts and cheese melts. Season with salt and pepper. Finish with lemon zest, torn fresh basil, and a drizzle of good extra virgin olive oil.

   3 cup baby spinach1/2 cup parmesan cheese1 tsp salt1/2 tsp black pepper1 tsp lemon zest1/4 cup fresh basil1 tbsp extra virgin olive oil

   The lemon zest is the invisible hand that cuts through the richness. Don't skip it.

6. 6

   Serve immediately. The sauce thickens as it sits.