Creamy Tomato Pasta Recipe – Cheddar, Basil & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Creamy Tomato Pasta Recipe – Cheddar, Basil & Chili Flakes

Introduction

Okay, let’s be real – who doesn’t love a good pasta night? I’ve been making this creamy tomato pasta for years, and it’s become a total family favorite. It’s quick, comforting, and has a little something extra that makes it really special. I first whipped this up when I was craving something a bit different from the usual tomato pasta, and the cheddar cheese just…worked! Trust me on this one. It’s a surprisingly delicious twist, and the chili flakes give it a lovely little kick.

Why You’ll Love This Recipe

This isn’t your average tomato pasta. It’s creamy, cheesy, and has a beautiful balance of flavors. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s easily adaptable to your tastes – want it spicier? Go for it! Prefer a different cheese? No problem. It’s a winner all around.

Ingredients

Here’s what you’ll need to make this dreamy pasta:

• 300 grams pasta (macaroni or rigatoni)
• 2 tablespoons Olive Oil
• 100 grams onion (chopped)
• 200 grams Tomatoes
• 70 grams baby tomatoes
• 1/2 teaspoon Salt
• 70 grams cheddar cheese (grated)
• 1 tablespoon parmesan cheese (grated)
• 1 tablespoon dried Parsley
• 3 tablespoons Tomato Ketchup
• 1 tablespoon Mixed herbs
• 1 tablespoon Red chilli flakes
• 6 fresh basil leaves
• 2 tablespoons pine nuts

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Olive Oil Varieties & Quality: I prefer using extra virgin olive oil for the best flavor, but any good quality olive oil will do. Don’t be afraid to splurge a little here – it really shines through.
• The Role of Mixed Herbs in Indian-Inspired Pasta: Mixed herbs add a lovely aromatic quality. They’re a staple in many Indian kitchens, and I love how they bridge the gap between Italian and Indian flavors in this dish.
• Understanding Chili Flakes: Heat Levels & Regional Preferences: Chili flakes are where you control the spice! Start with a tablespoon and add more to taste. Kashmiri chili flakes are milder and add a beautiful color, while others can pack a serious punch.
• Cheddar Cheese – A Unique Twist for Indian Palates: Yes, cheddar! It sounds unusual, but it melts beautifully and adds a lovely tanginess. It’s a little nod to the Indian love for cheesy dishes. Don’t knock it ‘til you try it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until they become soft and translucent. You want them to be fragrant, but not browned.
2. Now, toss in the chopped tomatoes and baby tomatoes, along with the salt. Cook for about 5-7 minutes, until the tomatoes soften and start to break down. Don’t worry if the skins are still on – we’ll deal with those in a sec!
3. This is where a little patience comes in handy. Once the tomatoes are soft, you can remove the skins. It’s easier than it sounds! Just gently peel them off with a fork.
4. Time to blend! Carefully pour the tomato mixture into a blender and blend until smooth. Return the sauce to the pan and stir in the tomato ketchup.
5. Season with mixed herbs, chili flakes, and basil. Add the boiled pasta and a splash of pasta water (this helps create a creamy sauce).
6. Finally, stir in the grated cheddar cheese until it’s melted and gooey.
7. Garnish with fresh parsley, pine nuts, and a sprinkle of parmesan cheese. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. This will steam them instead of browning them.
• Reserve about a cup of pasta water before draining the pasta. It’s liquid gold for creating a creamy sauce!
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Tomato Pasta Adaptation: Swap the cheddar and parmesan for a vegan cheese alternative. Nutritional yeast also adds a cheesy flavor!
• Gluten-Free Pasta Options: Simply use your favorite gluten-free pasta. There are some great options available now.
• Adjusting the Spice Level: If you’re sensitive to spice, start with just 1/2 teaspoon of chili flakes. For a real kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Quick Weeknight Version: Use pre-chopped vegetables and canned tomato sauce to save time.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a simple side salad and some garlic bread. A glass of crisp white wine would be lovely too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of pasta works best for this creamy tomato sauce? Macaroni and rigatoni are great because their ridges hold the sauce beautifully. Penne, fusilli, or even spaghetti would also work well.
• Can I make this pasta sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator. Just reheat it before adding the pasta and cheese.
• Is it possible to use fresh tomatoes instead of canned? Yes, you can! You’ll need about 500 grams of fresh tomatoes. Blanch them in boiling water for 30 seconds, then peel and chop them before using.
• How can I adjust the sweetness of the sauce? If you prefer a less sweet sauce, reduce the amount of tomato ketchup. You can also add a squeeze of lemon juice to balance the flavors.
• What’s the best way to prevent the cheese from clumping? Make sure the sauce is hot when you add the cheese, and stir constantly until it’s melted and smooth. Adding the cheese gradually also helps.