Pasta with Chile-Cream Sauce and Spinach
Rinse, spin dry and cut spinach into thin strips. Cook Taglierini in plenty of salted boiling water until al dente.
Meanwhile, peel onion and chop finely. Halve chile pepper, remove seeds and ribs and cut crosswise into thin rings. Melt butter in a small pan. Add onion and sauté over low heat. Add cream, bring to a boil, and simmer over medium heat, stirring constantly, about 1 minute. Stir in Parmesan and season with nutmeg, salt and pepper. Set aside.
Drain pasta, reserving 1 cup cooking water. Combine pasta with sauce and mix with 2-3 tablespoons cooking water. Add spinach and chile. Working quickly, toss ingredients to combine and season again with salt and pepper. Divide pasta among plates and serve immediately. Serve with grated Parmesan if desired.