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Spaghetti With Creamy Tomato and Spinach Alfredo Sauce – Comforting, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces spaghetti
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3–4 garlic cloves, finely minced
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 cup crushed tomatoes (or finely chopped canned tomatoes)
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 3/4 cup grated Parmesan cheese (plus more for serving)
  • 4 cups fresh baby spinach (lightly packed)
  • 1/2 teaspoon sugar (optional, balances acidity)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup pasta cooking water (reserved)
  • Fresh basil or parsley, chopped, for garnish (optional)
  • Lemon zest (optional, for brightness)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook spaghetti until just shy of al dente. Reserve 1/2 cup of the starchy cooking water, then drain.
  2. Sauté aromatics: In a large skillet over medium heat, warm olive oil and melt butter. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  3. Add tomato base: Stir in crushed tomatoes and a pinch of salt and pepper. Simmer 3–4 minutes to meld flavors. If the tomatoes are very tangy, add the sugar.
  4. Make it creamy: Reduce heat to low. Pour in the cream and stir. Let the sauce gently bubble for 2–3 minutes until slightly thickened.
  5. Stir in Parmesan: Sprinkle in Parmesan gradually, stirring until smooth. If the sauce seems too thick, loosen with a splash of pasta water.
  6. Wilt the spinach: Add spinach by the handful, tossing until just wilted and vibrant. Taste and adjust seasoning with salt and pepper.
  7. Toss with pasta: Add the drained spaghetti to the skillet. Toss well, adding reserved pasta water a little at a time until the sauce clings silkily to the noodles.
  8. Finish and serve: Top with extra Parmesan, a sprinkle of herbs, and a whisper of lemon zest if you like. Serve hot.