Spinach Artichoke Pasta

Boil pasta in heavily salted water until al dente.

In a sauce pan, heat the oil over medium-high heat and add the onions and garlic. Cook until translucent, then reduce the heat to medium-low and add the mayo and sour cream. Bring that to a simmer and add your cheeses, red pepper flakes, salt and pepper to taste. Stir it consistently or the cheese will “glop,” but after you’ve stirred for a few minutes, the cheese becomes melted and creamy. Add the spinach and artichokes and mix well.

Right before you drain the pasta, dip out a small coffee mug full of pasta water. Toss the cooked pasta with the sauce and half a mug of reserved pasta water. The sauce tends to be a little thick and the starchy pasta water will thin it out without making the sauce watery and really helps the sauce “bind” to the pasta. If the pasta still looks a little “dry,” add the other half of the pasta water.