One-Pot Creamy Penne (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small onion, diced
02 -
1 green bell pepper, finely chopped
03 -
1 can (28 ounces) of crushed tomatoes
04 -
3 garlic cloves, finely chopped
05 -
4 cups of fresh spinach leaves
06 -
1 tablespoon of olive oil
07 -
½ cup of heavy cream
08 -
1 pound of cooked penne, drained
→ Seasonings
09 -
Salt and black pepper to your liking
10 -
2 bay leaves
11 -
A pinch of chili flakes, adjust for spiciness
→ Toppings
12 -
1 handful of grated parmesan cheese (optional)
13 -
1 cup shredded mozzarella
14 -
A few fresh parsley sprigs for decorating
# Instructions:
01 -
Warm olive oil over medium heat in a large pan. Toss in the bell pepper and onion, stir, and cook for around 3 minutes.
02 -
Mix in the garlic and red pepper flakes. Cook while stirring for a minute to release the flavors.
03 -
Pour in the canned tomatoes and tuck in the bay leaves. Give it a good stir, cover the pot, and simmer for 4 minutes on medium-low.
04 -
Take out the bay leaves. Pour in the heavy cream, season with salt and pepper, then toss in the spinach. Cover and cook just until the spinach shrinks down, about 3 minutes.
05 -
Add the penne into the sauce, stir in mozzarella, and sprinkle parsley leaves. Stir everything together, then turn off the heat.
06 -
Scoop portions onto plates and top with parmesan and extra parsley as desired. Enjoy while warm!
# Notes:
01 -
Undercook pasta slightly (al dente) for better texture.
02 -
Use a heavy-bottom pan to combine everything easily.
03 -
Dice vegetables evenly so they cook at the same speed.