Pasta with Tomato-Blue Cheese Sauce

I'm a fan of Pioneer Woman.  I watched her beat Bobby Flay on the Thanksgiving Throwdown the other night.  I'm making her apple pie for Thanksgiving.  I've made a few other dishes that she has on her blog, and I've loved every single one of them.  I saw this one while flipping through her site the other night and it sounded perfect!  This was so delicious!!  It made so much that I don't need to make dinner for at least another night.

1 pound Pasta (She used spaghetti, I used gemelli shapes)
2 tablespoons Olive Oil
3 Garlic Cloves, minced
1 (28 ounce) can Diced Tomatoes, drained
Pinch of Sugar
Salt & Pepper, to taste
Crushed Red Pepper Flakes, to taste
3/4 cup Blue Cheese Crumbles
3/4 cup Milk or Heavy Cream
4 cups Baby Spinach
Extra Blue Cheese, for crumbling

Cook pasta according to package directions.  In a large skillet over medium heat, add olive oil.  When hot, add minced garlic and cook for a minute.  Pour in drained tomatoes.  Add the sugar, salt, pepper, and crushed red pepper, to taste.  Cook for 10 to 15 minutes, stirring occasionally.  Reduce heat to low.  Stir in crumbled blue cheese.  Add cream and stir, then add a splash of half-and-half if the sauce is too thick.  Cook for a minute or tow, tasting and adding more seasonings as needed.  At the very end, toss in the spinach.  Toss in the cooked and drained pasta and serve.