Description
A quick and creamy spicy tomato pasta dish that delivers restaurant vibes in just 30 minutes.
Ingredients
Scale
- 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
- Bring a large lidded stockpot of salted water to a boil.
- Heat the olive oil in a large deep skillet over medium heat.
- Add onion and garlic and cook, stirring for about 5 minutes until softened.
- Add the tomato paste and red pepper flakes, cooking until the paste browns, about 5 minutes.
- Deglaze the pan with a splash of water, scraping up browned bits.
- Stir in the coconut milk or heavy cream until a smooth sauce forms.
- Remove from heat and let it rest, covered.
- Cook fusilli in boiling salted water for two minutes less than package instructions.
- Reserve 1 cup of pasta water before draining the pasta.
- Return the pan to low heat and gently combine fusilli with the sauce.
- Add 1/2 cup of pasta water and half of the Parmesan, stirring to combine.
- Adjust consistency by adding remaining pasta water as needed.
- 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