Creamy Roasted Red Pepper Pasta

In a large pot of salted boiling water, cook the pasta according to package directions or until al dente. Drain and return to pot. Drizzle with 1 tablespoon of olive oil so not to stick. In a large skillet, heat the remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, spinach, and roasted red peppers. Cook until the spinach is wilted and warmed through, about 3 minutes. Stir in heavy cream, vegetable stock, and 1/4 cup of water and bring to a simmer. Add cooked rigatoni to the pan and stir until coated. Season with salt, pepper, and crushed red pepper flakes. Garnish with parmesan and serve.