One-Pot Spinach Tomato Pasta (Print Version)

# Ingredients:

01 - 14 ounces penne pasta
02 - 4 cups chicken stock
03 - 1 medium onion, chopped
04 - 1 cup heavy whipping cream
05 - 4 to 5 ounces fresh spinach
06 - 1 cup sun-dried tomatoes in olive oil, chopped
07 - 1/2 cup freshly shredded parmesan cheese
08 - 1 tablespoon sun-dried tomato oil
09 - 1/3 cup tomato paste
10 - 1 teaspoon red chili flakes
11 - 5 garlic cloves, minced
12 - 1/4 cup fresh basil
13 - 1 teaspoon kosher salt
14 - 1 teaspoon black pepper

# Instructions:

01 - Gather all the necessary ingredients: penne, chicken stock, onion, heavy cream, fresh spinach, sun-dried tomatoes, parmesan cheese, sun-dried tomato oil, tomato paste, red chili flakes, garlic, fresh basil, kosher salt, and black pepper.
02 - Heat a pot over medium-high heat and add the sun-dried tomato oil. Add the chopped onion and cook until slightly browned. Stir in the minced garlic and sun-dried tomatoes, cooking for 2-3 minutes to prevent burning. Mix in the tomato paste and cook for an additional 2 minutes, stirring constantly.
03 - Pour in the chicken stock, mixing well to deglaze the pan and combine with the tomato paste. Add heavy whipping cream, black pepper, kosher salt, and red chili flakes, stirring thoroughly to incorporate the seasonings.
04 - Add the penne pasta to the pot and stir to combine with the sauce. Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently until the pasta is about 75% done and reaches the desired texture.
05 - Stir in the fresh spinach and basil, allowing the spinach to wilt down. If the spinach absorbs too much liquid, adjust by adding additional water or chicken stock. Mix in the parmesan cheese until melted and well blended.
06 - Turn off the heat and ensure everything is evenly mixed and creamy. Serve in bowls. Optionally, top with grilled chicken for a more substantial meal.

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