Step 1

In a large skillet, add the butter, shallot, and garlic; cook, stirring frequently, for 3-4 minutes, until softened.

Step 2

Add the tomato paste, oregano, and paprika. Cook and stir for 2 minutes, or until the tomato paste starts to darken.

Step 3

Add the chicken broth, milk, pasta, cherry tomatoes, and sun-dried tomatoes; season with salt and pepper.

Step 4

Bring to a boil, then reduce heat and simmer, stirring occasionally, for 18-20 minutes, until the pasta is tender yet firm to the bite.

Step 5

Remove from heat and stir in the spinach and Parmesan cheese until the spinach is wilted and the cheese is incorporated

Step 6

If the mixture is too thick, add more milk as needed until the desired consistency is reached.

Step 7

Garnish with parsley and serve hot.

Step 8

Enjoy!