Description
Spicy Creamy Tomato Pasta combines the sweetness of jammy tomatoes, the heat of chili-infused olive oil, and the velvety richness of heavy cream to create an indulgent, restaurant-quality dish. It’s quick to prepare, versatile, and perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 2 cups cherry tomatoes (or other small tomatoes)
- 3 tablespoons chili-infused olive oil (or regular olive oil with red pepper flakes)
- 1 tablespoon balsamic vinegar
- 1/2 cup heavy cream
- 1 teaspoon red pepper flakes (adjust to taste)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 8 oz pasta (spaghetti, penne, or your choice)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- 1/2 cup reserved pasta water
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain.
- Prepare the Sauce:
- Heat chili-infused olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant (about 1-2 minutes).
- Add cherry tomatoes to the skillet. Cook until they soften and release their juices, stirring occasionally (about 5-7 minutes).
- Stir in balsamic vinegar, letting it reduce slightly for 1-2 minutes.
- Add Cream and Parmesan:
- Lower the heat and stir in heavy cream. Simmer gently for 2-3 minutes, ensuring the sauce becomes creamy without curdling.
- Gradually mix in grated Parmesan cheese until the sauce thickens. Adjust seasoning with salt and black pepper.
- Combine with Pasta:
- Toss the cooked pasta into the skillet, adding reserved pasta water a little at a time to achieve the desired consistency. Mix well to coat the pasta in the sauce.
- Garnish and Serve:
- Plate the pasta, garnish with fresh basil leaves, and serve immediately. Optionally, sprinkle extra Parmesan and red pepper flakes for added flavor.