Creamy Tomato Pasta Recipe – Chilli Garlic Parmesan Perfection

Last Updated on 4 months by Neha Deshmukh

Creamy Tomato Pasta Recipe – Chilli Garlic Parmesan Perfection

Hey everyone! If you’re anything like me, a big bowl of comforting pasta is always a good idea. And this Creamy Tomato Pasta? It’s seriously next-level. I first made this when I was craving something quick, flavorful, and a little bit fancy, and it’s been a weeknight staple ever since. The chilli and garlic give it a lovely kick, balanced perfectly by the creamy tomato sauce and salty parmesan. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average tomato pasta. It’s a flavour explosion! It’s ready in under 20 minutes, making it perfect for busy weeknights. Plus, it’s easily adaptable to your spice preference and dietary needs. Honestly, once you try this, you’ll want to make it again and again.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups dried pasta
• ¼ cup olive oil (about 60ml)
• 3 large garlic cloves, minced
• 1 small onion, chopped
• 8 tbsp tomato paste (about 120g)
• 1 green chilli, finely chopped (adjust to your spice level!)
• 2 tsp chilli flakes
• 1 ½ cups fresh cream (about 360ml)
• ½ cup grated parmesan cheese (about 60g)
• Salt, to taste
• Pepper, to taste
• 1 pinch sugar (optional, but helpful!)
• 1 tbsp butter (optional, for extra richness)

Ingredient Notes

Let’s talk ingredients for a sec!

• Parmesan Cheese: Don’t skimp on the parmesan! Freshly grated is always best. It adds such a lovely salty, umami flavour to the sauce. A good quality parmesan makes all the difference.
• Chilli Flakes: These are your friend if you like a bit of heat. Feel free to adjust the amount depending on how spicy you like things. I usually add a little extra!
• Reserving Pasta Water: This is a game changer. Seriously. That starchy water helps bind the sauce to the pasta, creating a beautifully creamy texture. Don’t forget to save about a cup before you drain the pasta! It’s liquid gold.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions. Remember to reserve about 1 cup (240ml) of that pasta water before draining. Set both aside.
2. Now, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent – about 3-5 minutes.
3. Add the minced garlic and chopped green chilli. Cook for just about a minute, until you can smell that amazing aroma. Don’t let the garlic burn!
4. Stir in the tomato paste and cook for another minute or so, until it darkens slightly. This helps to deepen the flavour.
5. Add the chilli flakes and toast them for about 30 seconds. This releases their flavour and gives the sauce a lovely warmth.
6. Reduce the heat to low. Pour in the fresh cream and stir in the grated parmesan cheese. Season with salt and pepper to taste.
7. Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
8. Optional: Stir in a tablespoon of butter for extra richness. If the sauce tastes a little too acidic, add a tiny pinch of sugar to balance it out.
9. Garnish with fresh basil and serve immediately. Enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. This will steam them instead of browning them.
• Taste as you go! Adjust the seasoning to your liking.
• For a smoother sauce, you can use an immersion blender to blend it slightly.

Variations

• Vegan Adaptation: Swap the fresh cream for cashew cream or coconut cream, and use a vegan parmesan alternative.
• Gluten-Free Adaptation: Simply use your favourite gluten-free pasta! There are some great options available now.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of chilli flakes and green chilli, or omit them altogether. If you like it really spicy, add a pinch of cayenne pepper! My friend, Priya, loves to add a finely chopped bird’s eye chilli for a real kick.
• Quick Weeknight Version: In a pinch, you can use a good quality pre-made tomato sauce. Just add the garlic, chilli flakes, cream, and parmesan.
• Add Protein: Grilled chicken, shrimp, or Italian sausage would be delicious additions to this pasta.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (of course!)
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.

FAQs

What type of pasta works best for this creamy tomato sauce?

Honestly, any pasta shape will work! Penne, fusilli, spaghetti, and rigatoni are all great choices. I personally love using penne because the sauce clings to the ridges beautifully.

Can I make this sauce ahead of time?

Yes, you can! The sauce can be made up to 2 days in advance and stored in the refrigerator. Just reheat it gently before adding the pasta.

How do I adjust the acidity of the tomato sauce?

A tiny pinch of sugar does the trick! It balances out the acidity of the tomatoes.

What is the best way to reserve pasta water?

Before you drain the pasta, use a mug or measuring cup to scoop out about a cup of the starchy water. It’s that simple!

Can I use a different type of cheese instead of Parmesan?

While parmesan is my go-to, Pecorino Romano would also be delicious. You could even experiment with a little bit of mozzarella for extra creaminess.