A terracotta bowl of rigatoni pasta with tomato sauce and spinach on a sunlit patio table next to an Aperol spritz and a potted olive tree.
easy

Creamy Tomato and Spinach

A velvety tomato sauce enriched with cream cheese and fresh spinach. Tangy, garlicky, and ready in 30 minutes.

(0)
10m prep + 20m cook
4 servings
Italy, Emilia-Romagna

What You'll Need

  • 0.5 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 garlic clove
  • 0.5 tsp black pepper
  • 1 medium yellow onion
  • 340g short pasta
  • 0.5 tsp dried oregano
  • 400g diced tomato
  • 60g cream cheese
  • 30g grated parmesan
  • 115g fresh spinach
  • 0.125 tsp crushed red pepper
  • 0.5 tsp dried basil
  • 120ml water

Let's Get Cooking

  1. 1

    Dice the onion and mince the garlic. Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until the onion softens and the edges turn golden.

    ~5m

    Stir often to prevent the garlic from burning, as it can turn bitter quickly.

  2. 2

    Add the diced tomatoes with their juices, tomato paste, water, oregano, basil, salt, and both peppers. Stir well and simmer until the sauce thickens slightly.

    ~5m

    Wait for the bubbles to pop slowly to ensure the tomato paste is fully integrated.

  3. 3

    Lower the heat and add the cream cheese chunks. Whisk until the cheese melts and the sauce becomes a smooth, velvety pink. Stir in the parmesan until dissolved.

    ~3m

    Whisking thoroughly prevents any lumps and creates a silky texture.

  4. 4

    Add the fresh spinach in handfuls. Stir as it wilts, ensuring the leaves are coated in the glossy sauce and turn a dark green color.

    ~2m

    The spinach shrinks significantly in the heat, so keep stirring to distribute it evenly.

  5. 5

    Boil the pasta in salted water until al dente. Drain and add the hot pasta directly to the skillet. Toss to coat every piece in the sauce and serve hot.

    ~5m

    Garnish with extra parmesan and black pepper for more flavor.

Goes Great With

Farfalle

good

The bowtie shape helps scoop up wilted spinach while the sauce clings to the edges.

Rigatoni

perfect

The wide tubes hold pools of sauce inside while the spinach wilts neatly into the hollows.

Penne

perfect

The exterior ridges trap the thick, creamy sauce, ensuring every bite is loaded with tomato and spinach.

Fusilli

great

The spiral twists hold the sauce tight, winding the garlic and herb flavors through each turn.

Orecchiette

great

The small ear shapes cup the spinach bits and creamy tomato sauce effectively.

The Story Behind the Sauce

This sauce draws from the practical kitchens of Modena in the 1950s. During the post-war era, local cooks began mixing canned tomatoes with cream cheese introduced through aid programs. Born from the habits of cucina povera, the recipe used cheap spinach to add bulk and nutrition for factory workers. The flavor profile features a bright acidity from tomatoes that cuts through the rich cream cheese. Garlic and dried herbs provide a savory foundation, while a hint of red pepper adds gentle warmth. Unlike heavy cream, the cream cheese whisks into a thick, stable sauce that coats pasta evenly and stays silky without separating. It is a hearty, budget-friendly dish that turns simple pantry staples into a satisfying meal.