Instructions

• Bring a large pot of salted water to a boil and cook the 8 ounces DeLallo Bucatini Pasta al dente according to package directions.
• While the pasta cooks, place the drained 1 (12 ounce) jar DeLallo Roasted Red Peppers, 2–3 cloves minced garlic, 1/4 teaspoon Italian seasoning, and 1 tablespoon DeLallo Extra Virgin Olive Oil in a food processor; blend until smooth.
• In a skillet over medium heat, melt 1 tablespoon butter. Add 1/2 medium chopped onion and cook, stirring occasionally, until softened and lightly browned, about 4–5 minutes.
• Add the red pepper puree, 3/4 cup heavy/whipping cream, and 1/2 teaspoon Dijon mustard to the skillet. Cook, stirring occasionally, until the sauce has thickened slightly, about 7–8 minutes. Taste and season with salt and pepper.
• Just before draining the pasta, reserve some of the hot pasta cooking water (set it aside in a cup or bowl). Drain the pasta in a colander.
• Stir 2 cups (packed) fresh baby spinach and 1 small handful fresh basil (torn or roughly chopped) into the sauce until the spinach begins to wilt.
• Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water, a splash at a time, until you reach the desired consistency and the spinach is fully wilted.
• Serve immediately with freshly grated parmesan cheese to taste and additional salt and pepper if needed.