Cup of Yum
1. Prep all the ingredients and bring a pot of water seasoned with a little salt to boil.
2. Heat a medium sized fry or sauté pan (nonstick is preferable) over medium heat until hot. Add a drizzle of olive oil and when hot but not smoking, add the slice shallot and cook for one minute. Stir continuously so the shallot doesn't burn.
3. Add the chopped garlic and cook for an additional minute, stirring frequently.
4. Add the chopped spinach and cook for 2 to 3 minutes until the spinach wilts.
5. Add the tomato paste and as much chili paste or Srirach chili sauce as you like, to taste. Continue cooking for another 2 minutes.
6. Add the halved tomatoes and ½cup of water.
7. Season with salt and pepper and cook for another 3 minutes until the sauce starts to thicken. Be sure to keep stirring so nothing burns.

Cook the Pasta

1. Fresh pasta cooks quickly and this pappardelle will only take around 3 minutes to cook so time it properly with vegetables.
2. Reserve a ½ cup of pasta water for the sauce if needed and drain the pasta.

Finishing the Dish & Plating

1. Add the cooked pasta to the pan of of cooked vegetables.
2. Add about half the reserved pasta water to the pan to thin out the sauce. Let this all cook on medium heat for a couple of minutes while stirring to coat all the fresh pasta with sauce. If the sauce is still too thick, add a little more pasta water but don't make it too thin.
3. Turn off the heat and add the creme fraiche. Stir to combine, taste and adjust seasoning with salt and pepper.
4. Plate the pasta, vegetables and sauce and top with a little grated Parmesan cheese.
5. Serve.