Begin sautéing onions, garlic, roasted red peppers. I had canned pickled banana peppers I used as well. After color develops and everything softens, add in tomato paste and cook off rawness. Mix in herbs and seasoning to taste. Add about half a cup of water to loosen up. I blended my sauce for preference, would probably be fine more rustic with small diced veg. Off heat, some ricotta or cream mixed in is also an option.

In a separate pan, wilt down spinach until desired tenderness. Drain and add to the sauce. Again, I chopped mine to maintain a smoother sauce consistency.

Cook cavatelli to package instructions, save a minute or so. Finish in the sauce with reserved starchy pasta water to achieve best consistency. Serve with added cheese and herbs.