AuthorKathleen GloverCategoryMain Meals, Pasta, VegeterianDifficultyIntermediateCreamy Tomato and Spinach Pipe Rigate comes together in half an hour and is glossy, cheesy, tomato sauce perfection. You can substitute the pipe rigate for any pasta shape you like, though I like how it holds little pockets of the sauce inside.
Pair with a salad for a great complete dinner!
In a medium pot, salt water and bring to a boil. Add pasta and cook according to package directions.
Meanwhile, in a large pot over medium high heat, add diced tomatoes, onion, spinach, basil, and garlic. Let this cook until the onions soften, stirring often.
In a mixing bowl, combine flour, milk, and heavy cream. Whisk together until there are no flour clumps. Season with salt and pepper.
Whisk the milk mixture into the tomato sauce, whisking it in gradually. Keep whisking over heat until heated through.
Combine pasta with sauce, letting some of the pasta water transfer to the sauce. This will help the sauce thicken and turn glossy.
Serve with a basil garnish.
Ingredients
Directions
In a medium pot, salt water and bring to a boil. Add pasta and cook according to package directions.
Meanwhile, in a large pot over medium high heat, add diced tomatoes, onion, spinach, basil, and garlic. Let this cook until the onions soften, stirring often.
In a mixing bowl, combine flour, milk, and heavy cream. Whisk together until there are no flour clumps. Season with salt and pepper.
Whisk the milk mixture into the tomato sauce, whisking it in gradually. Keep whisking over heat until heated through.
Combine pasta with sauce, letting some of the pasta water transfer to the sauce. This will help the sauce thicken and turn glossy.
Serve with a basil garnish.