Name: Spicy Tomato Pasta with Coconut Cream and Basil Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 medium yellow onion, diced; 4 garlic cloves, peeled and smashed; 6 ounces tomato paste; 1/2 tsp crushed red pepper flakes; 2 tbsp extra virgin olive oil; 1 lb fusilli pasta (brown rice pasta recommended); 1 cup Parmesan, freshly grated (omit if dairy-free); 2/3 cup full fat coconut milk or heavy cream; 1 cup reserved pasta water (from cooked pasta pot); Fresh basil, for serving (optional)

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Introduction

This Spicy Tomato Pasta is a creamy, comforting dish with a kick of heat and rich tomato flavor. It’s quick to prepare and perfect for a satisfying weeknight meal. Dairy-free options make it versatile for different diets.

A white bowl filled with rotini pasta covered in smooth, bright orange tomato sauce, with the pasta spirals clearly visible. The dish is topped with small, thin green basil leaves scattered evenly and a light sprinkling of finely grated white cheese concentrated mostly in the center. The bowl sits on a white marbled surface, enhancing the colors of the pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium yellow onion, diced
4 garlic cloves, peeled and smashed
1 cup Parmesan, freshly grated (omit if you’re dairy-free)
2 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
2/3 cup full fat coconut milk or heavy cream
6 ounces tomato paste
1 lb fusilli pasta (brown rice pasta works well)
1 cup reserved pasta water (from cooked pasta pot)
Fresh basil, for serving (optional)

Instructions

Step 1: Bring a large lidded stockpot of salted water to a boil.
Step 2: Adjacent to your stockpot, heat the olive oil in a large, deep skillet over medium heat.
Step 3: Add the diced onion and smashed garlic, cooking and stirring for about five minutes until softened.
Step 4: Stir in the tomato paste and red pepper flakes, cooking until the tomato paste begins to brown, about 5 minutes.
Step 5: Add a splash of water to deglaze the pan, scraping up any browned bits from the bottom.
Step 6: Pour in the coconut milk or heavy cream, stirring constantly until the sauce is smooth and creamy.
Step 7: Remove the skillet from heat and cover with a lid to keep warm.
Step 8: Add the fusilli to the boiling salted water and cook for two minutes less than the package instructions to keep it slightly under al dente.
Step 9: Scoop out one cup of the pasta cooking water and set it aside.
Step 10: Uncover the sauce and return the skillet to low heat.
Step 11: Using a slotted spoon, transfer the cooked fusilli to the sauce pan.
Step 12: Add half a cup of the reserved pasta water and half of the Parmesan cheese, stirring to combine and melt the cheese into the sauce.
Step 13: When the water is mostly absorbed, add the remaining pasta water gradually as needed to loosen the sauce.
Step 14: Stir well to incorporate into a creamy, flavorful sauce.
Step 15: Serve the pasta in shallow bowls topped with fresh basil leaves, if desired.

Tips & Variations

Use full fat coconut milk for a dairy-free creamy texture or heavy cream for a richer flavor.
If you like more heat, increase the crushed red pepper flakes to taste.
Brown rice or chickpea pasta are great gluten-free alternatives.
Freshly grated Parmesan adds flavor, but vegan cheese can be used to keep it plant-based.
Save some pasta water to adjust the sauce consistency—it helps the sauce cling to the pasta perfectly.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce as it warms.

How to Serve

A white bowl filled with rotini pasta coated in a smooth, creamy orange tomato sauce. The pasta spirals are evenly covered with the rich sauce, giving a glossy texture. On top, there is a light sprinkle of grated white cheese and small pieces of fresh green basil leaves scattered throughout. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta ahead of time?

You can prepare the sauce in advance and refrigerate it separately from the pasta. When ready, cook fresh pasta and combine with reheated sauce for best texture.

What can I use instead of Parmesan cheese?

You can use nutritional yeast for a vegan alternative or omit the cheese entirely. Adding a bit extra coconut milk or cream can keep the sauce creamy without cheese.