• Prep all the ingredients and bring a pot of water seasoned with a little salt to boil.
• 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.
• Add the chopped garlic and cook for an additional minute, stirring frequently.
• Add the chopped spinach and cook for 2 to 3 minutes until the spinach wilts.
• Add the tomato paste and as much chili paste or Srirach chili sauce as you like, to taste. Continue cooking for another 2 minutes.
• Add the halved tomatoes and ½cup of water.
• 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

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

Finishing the Dish & Plating

• Add the cooked pasta to the pan of of cooked vegetables.
• 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.
• Turn off the heat and add the creme fraiche. Stir to combine, taste and adjust seasoning with salt and pepper.
• Plate the pasta, vegetables and sauce and top with a little grated Parmesan cheese.
• Serve.