Creamy Tomato Fall Pasta in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions). Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
2. Melt the butter in a deep skillet or Dutch oven over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
3. Clear a small space in the center of the pan and add the tomato paste. Stir for 2 minutes until it turns a deep brick red. Pour in the crushed tomatoes and dried oregano, then reduce heat to medium-low and simmer for 5-7 minutes.
4. Stir in the heavy cream and Parmesan cheese, whisking until the sauce is a smooth, orange-hued cream.
5. Toss the cooked pasta and fresh baby spinach into the sauce. Stir until the spinach has wilted and the pasta is thoroughly coated, adding reserved pasta water as needed to reach desired consistency. Season with salt and black pepper, and garnish with fresh basil leaves.