Over high heat, bring a sizable pot of water to a boil. When the pasta is added, keep boiling it until it is done (7-10 minutes). Put the spaghetti in a colander to drain.

Make the creamy tomato sauce while the pasta is cooking. Mince the garlic and dice the onion. In a large skillet, combine the onion, garlic, and olive oil. Cook over medium heat until the onions are tender and transparent (3-5 minutes).

To the skillet, add salt, a little freshly cracked pepper, oregano, basil, crushed red pepper, and chopped tomatoes (with liquids). To blend, stir. Stir the tomato paste into the sauce after adding it to the skillet along with 1/2 cup of water.

Lower the temperature. Slice up some cream cheese, then add it along with the tomato sauce to the skillet. The cream cheese should be completely melted and the sauce should be creamy after a few minutes of whisking. Stir the Parmesan into the sauce after adding it to the skillet.

When the fresh spinach has wilted, add it to the skillet and gently swirl it into the sauce (2-3 minutes). Pasta should be thoroughly coated in the smooth, creamy tomato sauce before being added. If necessary, taste and adjust the salt and pepper. Serve hot.