Spicy Tomato Pasta with Coconut Cream and Basil Recipe

Introduction

This Spicy Tomato Pasta is a delightful blend of creamy, tangy, and spicy flavors that come together in a luscious sauce. It’s easy to prepare and perfect for a comforting weeknight dinner with a bit of a kick.

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

1. Step 1: Bring a large lidded stockpot of salted water to a boil.
2. Step 2: Adjacent to your stockpot, heat the olive oil in a large, deep skillet over medium heat.
3. Step 3: Add onion and garlic and cook, stirring, for about five minutes until softened.
4. Step 4: Add the tomato paste and crushed red pepper flakes, cooking and stirring until the tomato paste starts to brown, about 5 minutes.
5. Step 5: Add a splash of water to deglaze the pan, scraping up the browned bits.
6. Step 6: Stir in the coconut milk or heavy cream continuously until a smooth, creamy sauce forms.
7. Step 7: Turn off the heat, remove the pan from heat, and cover with a lid to keep warm.
8. Step 8: Add fusilli to the boiling salted water and cook for two minutes less than the package directions indicate, so the pasta is slightly less than al dente.
9. Step 9: Scoop out one cup of the pasta cooking water and reserve it before draining the pasta.
10. Step 10: Uncover your pan of sauce and return it to low heat.
11. Step 11: Using a slotted spoon, add the fusilli directly into the pan with the sauce.
12. Step 12: Add 1/2 cup of the reserved pasta water and half of the Parmesan cheese, stirring to combine and melt the cheese into the sauce.
13. Step 13: When the water is absorbed, add the remaining 1/2 cup of pasta water as needed, stirring to incorporate into the creamy sauce.
14. Step 14: Stir well until the sauce clings nicely to the pasta.
15. Step 15: Serve the pasta in shallow bowls topped with fresh basil, if desired.

Tips & Variations

• For a dairy-free version, omit the Parmesan and use full fat coconut milk for creaminess.
• Add cooked vegetables like spinach or mushrooms for extra nutrients and texture.
• If you prefer less heat, reduce the crushed red pepper flakes or omit them altogether.
• Use gluten-free pasta or brown rice pasta to accommodate dietary preferences.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use any short pasta such as penne, rigatoni, or rotini if fusilli is not available. Just adjust cooking time accordingly.

Is the sauce suitable for vegans?

To make this dish vegan, omit the Parmesan and ensure you use coconut milk instead of heavy cream. This will keep the sauce creamy and flavorful.

Spicy Tomato Pasta with Coconut Cream and Basil Recipe

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★★★★★

4.8 from 84 reviews

This Spicy Tomato Pasta recipe is a creamy, flavorful dish that combines the rich taste of tomato paste and a hint of heat from crushed red pepper flakes. Made with fusilli pasta and finished with Parmesan cheese and fresh basil, it offers a perfect balance of spice, creaminess, and freshness. The sauce incorporates coconut milk or heavy cream for a luscious texture, making it a comforting yet vibrant meal ideal for weeknights or casual dinners.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Sauce

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, peeled and smashed
• 6 ounces tomato paste
• 1/2 tsp crushed red pepper flakes
• 2/3 cup full fat coconut milk or heavy cream

For the Pasta

• 1 lb fusilli pasta (brown rice pasta preferred)
• 1 cup reserved pasta water (from cooked pasta pot)

To Serve

• 1 cup Parmesan, freshly grated (omit if dairy-free)
• Fresh basil, for serving (optional)

Instructions

1. Boil the Pasta: Bring a large lidded stockpot of salted water to a rolling boil, preparing to cook the pasta.
2. Heat the Olive Oil: Adjacent to your pot of boiling water, heat the extra virgin olive oil in a large, deep skillet over medium heat to prepare the sauce base.
3. Sauté Onion and Garlic: Add the diced onion and smashed garlic cloves to the skillet, cooking and stirring frequently for about five minutes until they soften and become fragrant.
4. Add Tomato Paste and Red Pepper Flakes: Stir in the tomato paste and crushed red pepper flakes. Cook while stirring until the tomato paste begins to brown and deepen in flavor, about five minutes.
5. Deglaze the Pan: Add a splash of water to the skillet to loosen and scrape up the flavorful browned bits from the bottom of the pan, intensifying the sauce’s depth.
6. Add Coconut Milk or Heavy Cream: Stir in the coconut milk or heavy cream consistently until the sauce becomes smooth and well combined.
7. Simmer the Sauce: Turn off the heat and cover the skillet with a lid to keep the sauce warm while preparing the pasta.
8. Cook the Fusilli: Add the fusilli pasta to the boiling salted water and cook for two minutes less than the package’s recommended time, so the pasta is just under al dente.
9. Reserve Pasta Water: Scoop out one cup of the starchy pasta water and set it aside before draining the cooked pasta.
10. Reheat the Sauce: Uncover your pan of sauce and return it to low heat to continue the cooking process.
11. Add Pasta to Sauce: Using a slotted spoon, transfer the fusilli pasta directly into the skillet with the sauce, allowing some of the cooking water to cling to the pasta.
12. Add Pasta Water and Parmesan: Pour in half a cup of the reserved pasta water, along with half of the Parmesan cheese. Stir continuously to combine and help the cheese melt into the sauce uniformly.
13. Adjust Sauce Consistency: Once the initial water is absorbed, gradually stream in the remaining half cup of pasta water as needed to achieve a creamy sauce texture.
14. Combine Thoroughly: Stir the pasta and sauce thoroughly to incorporate all ingredients and ensure even coating.
15. Serve: Dish the spicy tomato pasta into shallow bowls, garnish with fresh basil if desired, and enjoy your flavorful meal.

Notes

• Use brown rice pasta for a gluten-free version.
• Omit Parmesan or use a vegan cheese substitute to make the dish dairy-free.
• Adjust crushed red pepper flakes based on your preferred spice level.
• Reserve pasta water is key for achieving the creamy sauce without adding extra fat.
• Fresh basil adds a lovely herbal note but is optional.

Keywords: Spicy Tomato Pasta, Creamy Pasta, Fusilli, Italian Pasta Recipe, Easy Weeknight Dinner, Gluten Free Pasta, Coconut Milk Pasta Sauce