Description
The creamiest spicy tomato pasta with rich tomato and cream sauce and a hint of red pepper.
Ingredients
Scale
- 1 medium yellow onion, diced
- 4 garlic cloves, peeled and smashed
- 1 cup Parmesan, freshly grated
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 2/3 cup coconut milk or heavy cream
- 6 oz tomato paste
- 1 lb fusilli pasta
- 1 cup pasta water
- Fresh basil for serving
Instructions
- Boil salted water in a stockpot.
- Heat olive oil, cook onion and garlic until soft.
- Add tomato paste and pepper flakes; brown for 5 minutes.
- Deglaze pan with water.
- Add cream, stir until smooth, and remove from heat.
- Cook pasta until just under al dente.
- Reserve 1 cup of pasta water.
- Add pasta to sauce with half Parmesan and pasta water.
- Stir until creamy and add remaining cheese and water as needed.
- Serve topped with basil.
Notes
- For a vegan option, use coconut milk and omit cheese. Adjust red pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 706
- Sugar: 10g
- Sodium: 757mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 17mg