Ingredients
Scale
- 12 ounces penne or rotini pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 large red bell pepper, diced
- 5 ounces fresh spinach
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 2: Add the crushed tomatoes, vegetable broth, uncooked pasta, and diced bell pepper to the pot. Stir well to combine, ensuring the pasta is mostly submerged.
- Step 3: Increase the heat to high and bring the mixture to a rapid boil. Once boiling, reduce the heat to medium-low to maintain a strong simmer.
- Step 4: Cook for 15-20 minutes, stirring frequently (every 1-2 minutes) to prevent the pasta from sticking to the bottom, until the pasta is al dente and most of the liquid has been absorbed, creating a thick sauce.
- Step 5: Remove the pot from the heat. Stir in the fresh spinach until it wilts completely into the sauce, about 1 minute.
- Step 6: Taste the pasta and sauce, then adjust seasonings (salt and pepper) if necessary before serving immediately.
Notes
- Store leftovers promptly in an airtight container for up to 3 days; add a splash of broth or water before sealing as the pasta will continue to absorb the sauce.
- To revive leftovers, reheat gently on the stovetop with a tablespoon or two of water or broth; this will loosen the sauce and prevent the pasta from becoming too thick or gummy.
- For a final burst of flavor, serve each bowl with a sprinkle of fresh basil or Parmesan cheese, and pair it with warm, crusty bread to soak up the hearty sauce.
- During the 15-20 minute simmer, your most important job is to stir frequently—especially the corners and bottom—as the released pasta starch creates a thick sauce that loves to stick and scorch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American