4ozfull-fat cream cheeselow-fat and fat-free have the tendency to curdle
4Cfresh baby spinach
In a large skillet heat olive oil over medium heat and cook onions and garlic until the onions are soft, lightly browned and sweet.
Add sugar, oregano, red pepper, and salt to the onions and stir. Add tomatoes, sauce, paste, and chicken broth to the skillet and bring to a simmer.
Cut the cream cheese into small chunks and stir into the sauce. Continue to stir until the cream cheese has completely melted into the sauce- about 5 minutes.
Cook spaghetti according to package directions and reserve 1 C of the hot pasta water before draining. Set aside.
Add spinach to the sauce and stir until wilted. Remove from heat and transfer the cooked spaghetti into the sauce. Toss until coated, adding in a little bit of the pasta water to loosen it up if needed.