A creamy, spicy, and rich Gigi pasta made with tomato paste, heavy cream, and parmesan — the perfect comfort meal.

Scale

16 ounces rigatoni pasta or penne

1/2 cup extra virgin olive oil

1 tablespoon fresh garlic finely minced

2/3 cup tomato paste

1 1/3 cup heavy cream

2 teaspoons red pepper flakes or to taste

2 teaspoons dried basil

salt and pepper to taste

1/2 cup freshly grated parmesan

2 tablespoons unsalted butter

1/2 cup pasta water

optional garnishes: parsley and red pepper flakes

1. Bring a large pot of salted water to a boil. Cook pasta until al dente and reserve 1 cup pasta water.

2. In a saucepan, add olive oil, garlic, and tomato paste. Cook 4–5 minutes until deep red.

3. Stir in heavy cream and simmer 2–3 minutes.

4. Add red pepper flakes, dried basil, salt, and pepper. Mix well.

5. Add parmesan, butter, and 1/2 cup pasta water. Stir until creamy.

6. Toss pasta with sauce and garnish with parsley and chili flakes.

Use rigatoni or penne for best sauce absorption.

Adjust spice levels to preference.

Save pasta water to control sauce consistency.

Keywords: gigi pasta, pasta penne, food therapy, creamy pasta