SERVES 4 to 6
TOTAL TIME: 45 minutes
If you use larger pasta, it may require a longer simmering time in step 3. Serve with grated Parmesan cheese.
|
2 |
tablespoons unsalted butter |
|
3 |
(14.5-ounce) cans diced tomatoes, drained with juice reserved |
|
1 |
onion, chopped fine |
|
1 |
tablespoon tomato paste |
|
1 |
tablespoon packed light brown sugar |
|
2 |
tablespoons all-purpose flour |
|
3 |
garlic cloves, minced |
|
5 |
cups low-sodium chicken broth |
|
4 |
ounces (1 cup) small macaroni, ditalini, or tubettini |
|
10 |
ounces (10 cups) baby spinach |
|
|
Salt and pepper |
1. Melt butter in Dutch oven over high heat. Add tomatoes, onion, tomato paste, and sugar and cook until tomatoes are dry and begin to brown, 11 to 13 minutes.
2. Stir in flour and garlic and cook until fragrant, about 1 minute. Slowly whisk in broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps.
3. Stir in pasta and bring to boil. Reduce to simmer and cook until pasta is tender, 10 to 12 minutes. Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper to taste and serve.