Easy, Spicy Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 18 minutes

Ingredients

350 grams bowtie or mezzi rigatoni pasta

1 (8-ounce) container cream cheese

2 tablespoons chili crisp

2 packed cups baby spinach and/or pint of cherry tomatoes

Salt and freshly ground black pepper, to taste

Directions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the al dente directions. Drain and reserve about 1/2 cup pasta water.

Make the Sauce: While the pasta cooks, make the sauce. In a large skillet over medium-low heat, add the chili crisp and tomatoes (if using). Cook until tomatoes begin to burst. Add cream cheese, stir gently until the cream cheese softens and starts to melt.

Add the cooked pasta and spinach (if using) to the cream cheese mixture with 2 tablespoons of pasta water. Stir until the spinach wilts and the sauce clings to the pasta. Add more pasta water as needed to reach the desired consistency.

Serve: Taste and season with salt and pepper, if needed. Serve with extra chili crisp or grate some Parmesan on top, if desired.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of water or milk to loosen the sauce.

Nutrition

• Calories: 344 kcal
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 57 mg
• Sodium: 305 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 9 g