A rich and creamy spicy tomato pasta made with fusilli, tomato paste, and coconut milk or cream. Perfectly balanced between heat and comfort.

Scale

1 medium yellow onion, diced

4 garlic cloves, peeled and smashed

1 cup Parmesan, freshly grated

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

1 cup reserved pasta water

Fresh basil, optional

1. Bring a large pot of salted water to a boil.

2. Heat olive oil in a deep skillet over medium heat.

3. Add onion and garlic and cook 5 minutes.

4. Add tomato paste and red pepper flakes, stir until paste browns.

5. Deglaze with a splash of water.

6. Add coconut milk or cream, stir until smooth.

7. Cook fusilli two minutes less than package directions.

8. Reserve 1 cup pasta water.

9. Add pasta to sauce, pour half pasta water, and stir.

10. Add Parmesan and more water as needed.

11. Serve hot with basil and extra Parmesan.

For dairy-free version, use coconut milk and skip Parmesan.

Adjust spice level by increasing or decreasing red pepper flakes.

Leftovers reheat best with a splash of cream or water.

Keywords: Spicy Tomato Pasta, Creamy Tomato Pasta, Fusilli Pasta, Spicy Red Pasta