Creamy sun dried tomato pasta with tomato purée, heavy cream, spicy cayenne pepper, spinach, loads of cheese and topped with fresh basil. This dish has an abundance of flavour with a subtle spicy kick from the cayenne pepper adding to the incredibly delicious and silky sauce. You can add shrimp or even bacon goes nicely with this recipe.
1. Bring a large pot of water to a boil, add in the pasta some salt and olive oil and cook according to packets instructions. Once done drain and reserve two cups of pasta water for later use.
2. Meanwhile in a large pan over medium heat place two tbsp of oil from the jar of sun dried tomatoes. Add the yellow onion to the pan , cook for 10-12 minutes or until the onion has softened.
3. Place all ingredients for the sauce in a blender and pulse until completely smooth. Use just one cup of the reserved pasta water if needed.
4. Add the pasta to the pan along with the second cup of pasta water and the pasta sauce, bring to a boil then turn heat down to medium. Add in the spinach to wilt then turn heat to low, cover and cook for 10-12 minutes or until the sauce has reduced and thickened.Lastly mix in 4-5 more chopped sun dried tomatoes.
5. Serve with freshly ground black pepper, some more salt if needed, some grated parmesan and freshly chopped basil leaves.
4 servings