Spicy Tomato Pasta

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This spicy tomato pasta hits fast, packs heat, and somehow feels fancy without requiring a culinary degree. Think spicy, creamy, comforting, and the kind of pasta that makes you clap for yourself in the kitchen. Let us get saucy.

Why This Recipe is Awesome

This recipe is idiot proof even I did not mess it up. It comes together in about 30 minutes, uses pantry-friendly ingredients, and still gets that restaurant vibe without the price tag. The tomato paste browning step builds serious flavor and the coconut milk or cream smooths everything out like a chef whispering sweet nothings to your noodles. Bonus points for being adaptable so you can flex it to whatever is in your fridge. Want heat? Add flakes. Want mellow? Cut the flakes in half. It plays along.

Ingredients You’ll Need

• 1 medium yellow onion, diced. Be brave with the knife.
• 4 garlic cloves, peeled and smashed. Smash like you mean it.
• 1 cup Parmesan, freshly grated. Omit if you are dairy free.
• 2 tbsp extra virgin olive oil. Use decent stuff if you can.
• 1/2 tsp crushed red pepper flakes. Add more if you like it spicy.
• 2/3 cup full fat coconut milk or heavy cream. Choose your mood.
• 6 ounces tomato paste. Not the big can. The small concentrated stuff.
• 1 lb fusilli pasta. I use brown rice pasta but any twisty noodle works.
• 1 cup reserved pasta water from cooked pasta pot. This is magic.
• Fresh basil, for serving optional but delightful.

If you want a vegan twist try this creamy vegan sun dried tomato pasta for inspo and swaps.

Step-by-Step Instructions

1. Bring a large lidded stockpot of salted water to a boil. Salt the water like the sea.
2. Adjacent to your stockpot heat the olive oil in a large deep skillet over medium heat. Get both things ready so nothing waits.
3. Add onion and garlic and cook stirring for about five minutes. Soften and smell amazing.
4. Add the tomato paste and red pepper flakes and cook stirring until the tomato paste starts to brown. This will take about 5 minutes. Browning equals flavor so do not rush it.
5. Add a splash of water to deglaze the pan and scrape up the browned bits. Those bits are why the sauce tastes homemade.
6. Add in the coconut milk or heavy cream stirring constantly until a smooth sauce forms. It will go from gritty to silky.
7. Turn off the heat remove the pan from heat and cover with a lid. Let it rest like it earned a nap.
8. Add fusilli to pot of boiling salted water and cook two minutes less than packaged directions require. You want the pasta to be a bit less than al dente.
9. Scoop out one cup of the pasta water and reserve. Do not skip this step it is pure sauce gold.
10. Uncover your pan of sauce and put back on low heat. Gentle is the name of the game now.
11. Using a slotted spoon add fusilli to the pan of sauce. No draining ritual needed just transfer.
12. Add 1/2 cup of the pasta cooking water to the sauce and half of the Parmesan stirring to combine and melt the cheese. The sauce will loosen and hug the pasta.
13. When the water is absorbed stream in the remaining 1/2 of the pasta water as needed. Keep it saucy not soupy.
14. Stir to incorporate into the creamy sauce. Taste and adjust salt pepper or red pepper flakes.
15. Serve pasta in shallow bowls with fresh basil if desired. Eat immediately while proud.

Common Mistakes to Avoid

• Letting the tomato paste sit without browning it. If you skip browning you will miss depth of flavor. Seriously do not skip it.
• Not reserving pasta water. You do this and the sauce will not cling properly. Stop the madness.
• Overcooking the pasta. Two minutes less than package directions is the hero move. It finishes in the sauce and stays springy.
• Adding all the pasta water at once. Add gradually and you control texture. Dumping it in makes a watery mess.
• Cooking garlic on too high heat. Burned garlic tastes bitter and wishes it had a redo. Keep it gentle.
• Thinking Parmesan is optional. Okay it technically is but it brings salty umami and silk so do not be stingy.

Alternatives & Substitutions

• Dairy free? Use full fat coconut milk and swap Parmesan for nutritional yeast or a dairy free parm alternative. The sauce still gets creamy and dreamy.
• No fusilli? Use penne rigatoni or any pasta with ridges to catch the sauce. Spaghetti works if you twirl like a boss.
• Want more heat? Add an extra 1/4 to 1/2 teaspoon of crushed red pepper flakes or a dash of chili oil. Be bold.
• Prefer less heat? Cut the flakes to 1/4 teaspoon and add a pinch of sugar to tame the tomato tang.
• Short on tomato paste? Use a bit of crushed tomatoes plus a tablespoon of paste but the paste gives that concentrated flavor so try to use it.
• Need it vegan and a little smoky? Stir in some smoked paprika or a splash of liquid smoke. Use sparingly unless you want a bonfire.

My take IMO is keep the coconut milk or cream optional but not boring. It transforms texture without hiding the spice.

FAQ (Frequently Asked Questions)

Q. Can I use a different pasta shape?
A. Yes. Pick a shape that grabs sauce like penne or rigatoni. Long pasta works too if you are dramatic with twirls.

Q. Can I swap coconut milk for another plant milk?
A. You can but full fat coconut delivers the cream and body. Thin plant milks will thin the sauce. If you try almond or oat add a tablespoon of cornstarch to help thicken.

Q. Is tomato paste necessary?
A. Yes please. Tomato paste browns and creates umami. Fresh tomatoes alone will not do the same job in this quick recipe.

Q. Can I make this ahead?
A. You can but the pasta absorbs sauce over time. Keep sauce and pasta separate and reheat together with a splash of reserved pasta water.

Q. How spicy is this?
A. It is gently spicy by default. Add more red pepper flakes for full throttle heat. No judgment here.

Q. Can I add protein like chicken or sausage?
A. Yes add cooked chicken or browned sausage at step 11. Toss to combine. It makes it heartier and more dinner party friendly.

Q. What if my sauce gets too thick?
A. Add small amounts of reserved pasta water until it loosens. Pasta water is your best friend.

Final Thoughts

This spicy tomato pasta is proof that fast food can be homemade and still feel fancy. It plays nicely with substitutions, tolerates improvisation, and rewards the small steps like browning tomato paste and saving pasta water. It is the kind of dish you can make for a weeknight dinner or when you want to impress someone without sweating.

Now go impress someone or yourself with your new culinary skills. You have earned it and maybe even a second bowl.

Conclusion

If you want more classic variations check out Penne all’Arrabbiata from RecipeTin Eats for a straight up spicy tomato version. For a handy how to on quick arrabbiata sauce try Easy Pasta Arrabbiata Sauce at The Burnt Butter Table. If you love the creamy version try Spicy Tomato Cream Pasta over at Spicy Southern Kitchen for another take.

Spicy Tomato Pasta

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A quick and creamy spicy tomato pasta dish that delivers restaurant vibes in just 30 minutes.

---

Ingredients

Scale 1x2x3x

• 1 medium yellow onion, diced
• 4 garlic cloves, peeled and smashed
• 1 cup Parmesan, freshly grated (omit for dairy free)
• 2 tbsp extra virgin olive oil
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 2/3 cup full fat coconut milk or heavy cream
• 6 ounces tomato paste
• 1 lb fusilli pasta
• 1 cup reserved pasta water
• Fresh basil, for serving (optional)

---

Instructions

1. Bring a large lidded stockpot of salted water to a boil.
2. Heat the olive oil in a large deep skillet over medium heat.
3. Add onion and garlic and cook, stirring for about 5 minutes until softened.
4. Add the tomato paste and red pepper flakes, cooking until the paste browns, about 5 minutes.
5. Deglaze the pan with a splash of water, scraping up browned bits.
6. Stir in the coconut milk or heavy cream until a smooth sauce forms.
7. Remove from heat and let it rest, covered.
8. Cook fusilli in boiling salted water for two minutes less than package instructions.
9. Reserve 1 cup of pasta water before draining the pasta.
10. Return the pan to low heat and gently combine fusilli with the sauce.
11. Add 1/2 cup of pasta water and half of the Parmesan, stirring to combine.
12. Adjust consistency by adding remaining pasta water as needed.
13. Serve immediately with fresh basil and remaining Parmesan if desired.

Notes

Make sure to brown the tomato paste for depth of flavor and to reserve pasta water for the perfect sauce consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg

Keywords: spicy, tomato, pasta, easy dinner, creamy, quick meal