Creamy Chili Oil Penne with Spinach

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

4.Stir in the heavy cream, chili oil, red pepper flakes, and grated Parmesan cheese. Mix well and let it simmer for 2-3 minutes until the sauce thickens slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

5.Add the cooked penne pasta to the skillet and toss to coat the pasta in the creamy sauce. Season with salt and pepper to taste. If using, stir in the chopped fresh basil for added flavor.

6.Serve immediately, drizzling a little extra chili oil on top for an extra kick.