Creamy Tuscan Pasta

Method

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1. Boil the penne in well-salted water for 1 minute less than the packet says, about 9 minutes. Save 120 ml of the pasta water and drain.

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2. Meanwhile heat the oil and the sun-dried tomato oil in a large deep pan over medium heat and cook the garlic for 1 minute.

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3. Add the sun-dried tomatoes, Italian herbs and chilli flakes and cook 1 minute.

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4. Pour in the stock and cream and simmer 5 minutes, until slightly thickened.

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5. Stir in the Parmesan until melted, then the spinach until it wilts, about 1 minute.

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6. Add the pasta and the reserved water and toss over the heat for 2 minutes, until the sauce clings.

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7. Season with the salt and pepper and scatter with basil.

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Chef’s Tips

• Use the oil from the jar. It carries the tomato flavour.
• Finish the pasta in the sauce with a splash of its water so the sauce clings.
• Simmer, never boil hard, once the cream is in.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A rocket salad
• Garlic bread
• A dry white wine

Storage & Reheating

Best fresh. Refrigerate up to 3 days and reheat with a splash of milk or water. Cream sauces freeze poorly.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.