Spooky season is here! Actually, this recipe was created in mid-July, but it's never too early to start celebrating. This spicy, creamy tomato pasta is perfect for any season.
Cook Time
25 minutes
Total Time
40 minutes
Yield
6 servings
Ingredients
kosher salt, to taste
12 oz dried pasta (350 g), preferably Halloween shapes
2 tablespoons salted butter
2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced
¼ teaspoon red pepper flakes
1 tablespoon tomato paste
8 oz tomato sauce (225 g)
½ cup heavy cream (120 mL)
8 fresh basil leaves, thinly sliced, divided
1 cup freshly grated parmesan cheese (125 g), divided
freshly ground black pepper, to taste
Nutrition Info
Calories 316
Fat 22g
Carbs 23g
Fiber 47g
Sugar 2g
Protein 9g
How to Make It
1. Step
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
2. Step
Meanwhile, in a large skillet over low heat, melt together the butter and olive oil until beginning to bubble. Add the garlic and shallot and cook until golden, 2–3 minutes. Add the red pepper flakes and tomato paste and stir until evenly incorporated.
3. Step
Add the tomato sauce and heavy cream and stir the sauce for 2–3 minutes, until smooth and warmed through.
4. Step
Add half of the basil and the cooked pasta and stir to coat in the sauce, then add ½ cup of Parmesan cheese and stir until incorporated and melted. If the sauce is too thick, add some of the reserved pasta water. Season with salt and pepper to taste.
5. Step
Divide the pasta between bowls and garnish with the remaining basil and Parmesan cheese. Serve immediately.
