Preparation

Step 1: Begin by cooking the spaghetti according to the package instructions in a large pot of salted boiling water. Cook until al dente, which usually takes about 8-10 minutes. Once done, drain the pasta, reserving about 1/2 cup of the pasta cooking water for later use.

Step 2: In a large skillet, heat 2 tablespoons of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

Step 3: Next, stir in the minced garlic and crushed red pepper flakes. Sauté for another minute, ensuring the garlic doesn’t burn, as it can turn bitter.

Step 4: Incorporate the chopped sun-dried tomatoes into the skillet, followed by the vegetable or chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.

Step 5: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Mix well until the cheese has melted and the sauce is creamy and smooth. If the sauce is too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.

Step 6: Add the fresh spinach leaves to the sauce, stirring gently until they wilt and become tender, which should take about 2-3 minutes.

Step 7: Finally, add the drained spaghetti to the sauce, tossing to combine everything evenly. Season with salt and pepper to taste.

Step 8: Serve the spaghetti warm, garnished with extra Parmesan cheese and a sprinkle of crushed red pepper flakes for an added kick, if desired.