Blue Cheese Spinach Toss

If you can't handle the heat, get out of the kitchen.
Because this baby is HOT! It's maxed out with flava, and you can tone the heat down to fit your preferences, but why?

These days my culinary experiences consist of freezer twin pops and saltine crackers. Dee-lish, lemme tell you! Why, you ask?
Yes, it is what you are thinking... I have a bun in the oven! I'm sick as a dog. And food, well... I'd rather pull my eyelashes out one-by-one than actually ingest something with aroma or flavor.

That said, I couldn't not share this with you. It's lovely and creamy. It' spicy and sweet. It's everything a dinner should be. Eat this for me. Because I can't. And because someone out there should be eating fabulously!

Blue Cheese Spinach Toss
   adapted from PW
Serves: 4

Ingredients:
12 oz Angel Hair Or Thin Spaghetti
1 Tablespoons Olive Oil
1-2 cloves Garlic, Minced
1 15 oz can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
1/2 cups Crumbled Blue Cheese
1/2 cups Heavy Cream
2 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish

Directions:

Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!