Spicy Tomato Pasta with Coconut Cream and Basil Recipe
Delicious and creamy Spicy Tomato Pasta made with a flavorful tomato paste and red pepper flakes, simmered with onion and garlic, finished with coconut milk or heavy cream, and topped with Parmesan cheese and fresh basil. This dish offers a perfect balance of spice and creaminess, ideal for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 4 garlic cloves, peeled and smashed
Pantry Ingredients
- 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)
Dairy and Alternatives
- 1 cup Parmesan, freshly grated (omit if dairy-free)
- 2/3 cup full fat coconut milk or heavy cream
Other
- 1 cup reserved pasta water (from cooked pasta pot)
- Fresh basil, for serving (optional)
Instructions
- Boil Pasta Water: Bring a large lidded stockpot of salted water to a rolling boil for cooking the pasta.
- Sauté Aromatics: Heat the olive oil in a large, deep skillet over medium heat next to the stockpot. Add diced onion and smashed garlic cloves, cooking for about five minutes while stirring until fragrant and tender.
- Add Tomato Paste and Spice: Stir in the tomato paste and crushed red pepper flakes. Cook for about five minutes, stirring frequently, until the tomato paste begins to brown and develop a rich flavor.
- Deglaze the Pan: Add a splash of water to the skillet, scraping up the flavorful browned bits stuck to the pan with your spoon or spatula.
- Create the Sauce: Slowly stir in the coconut milk or heavy cream into the tomato mixture, cooking and stirring constantly until a smooth, creamy sauce forms. Remove the pan from heat and cover with a lid to keep warm.
- Cook Pasta: Add fusilli pasta to the boiling salted water, cooking for two minutes less than the package instructions for a slightly less than al dente texture. Reserve one cup of pasta cooking water before draining.
- Combine Pasta and Sauce: Return skillet with sauce to low heat and carefully add cooked fusilli using a slotted spoon. Stir in half of the reserved pasta water and half of the Parmesan cheese, allowing the cheese to melt and incorporate into the sauce.
- Adjust Sauce Consistency: When the pasta water is mostly absorbed, gradually add the remaining pasta water as needed to achieve a creamy, well-coated pasta consistency. Stir continuously to combine.
- Serve: Plate the spicy tomato pasta in shallow bowls and garnish with fresh basil leaves if desired. Serve immediately while hot.
Notes
- Using brown rice pasta makes this dish gluten-free.
- Omit Parmesan or substitute with a vegan cheese alternative to make the recipe dairy-free.
- The level of spiciness can be adjusted by modifying the amount of crushed red pepper flakes.
- Reserve pasta water is essential for emulsifying and achieving the perfect sauce texture.
- For a richer flavor, heavy cream can be used instead of coconut milk, or vice versa for a dairy-free option.
Keywords: Spicy tomato pasta, creamy tomato sauce, fusilli pasta, coconut milk pasta, easy Italian pasta, gluten free pasta recipe, weeknight dinner
