Family Style Food

2 Bring a large pot of water to a boil and salt it generously. Add the pasta and cook 10-12 minutes, or according to the package directions, until al dente. It's okay to slightly undercook the pasta by a minute or so because it will finish cooking in the skillet. Before draining, scoop out one cup of the starchy pasta water.
0 Meanwhile, put the oil in a 10-12-inch skillet and place over medium heat. Stir in the onions and a big pinch of salt. Cover the pan and cook about 5 minutes, until the onions are softened.
1 Add [wprm-ingredient text="2 teaspoons grated or finely chopped garlic" uid="3"], [wprm-ingredient text="2 teaspoons chopped fresh thyme" uid="5"], and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="4"]. Cook and stir until the garlic is fragrant, about 30 seconds. Turn up the heat to medium-high and add [wprm-ingredient text="¼ cup dry white wine" uid="6"]. Boil 1-2 minutes, until the wine is reduced by about half.
3 Stir in [wprm-ingredient text="⅔ cup sun-dried tomatoes" uid="11"], [wprm-ingredient text="1 cup heavy cream" uid="8"] and another pinch of salt. Bring the cream to a simmer, then reduce the heat to medium. Cook for a few minutes, until the sauce looks thickened. Add [wprm-ingredient text="2 cups kale or spinach leaves" uid="10"]. Cover the pan until the greens are wilted, about 1 minute.
4 Add the cooked, drained pasta and [wprm-ingredient text="½ cup grated Parmesan cheese" uid="9"] to the skillet along with ¼ cup of the pasta water. Stir gently to combine the pasta with the sauce, adding more pasta water if needed. Remove from the heat.
5 Serve in bowls, with additional grated cheese over each serving.