Buy all ingredients right below the recipe
Ingredients
- 250 g Penne pasta
- 200 ml whipping cream
- 1 tbsp butter
- 80 g Parmesan
- 3 tbsp extra virgin olive oil
- 100 g tomato paste
- 1 large onion
- 2 cloves garlic
- 2 tbsp fresh basil
- 1 tsp chili flakes
- 1 tsp cayenne pepper
- Salt
- Ground black pepper
Method
- 1First, prepare the pasta: Bring plenty of water to a boil in a large pot. Once the water boils, add 2 tsp salt, add the penne and cook al dente for approx. 10–12 minutes (or according to package instructions). Before draining, scoop out about one cup of the pasta water (approx. 125 ml) and set aside. Then drain the pasta.
- 2Meanwhile, peel the onion and garlic. Finely dice the onion and finely chop or press the garlic.
- 3Heat 3 tbsp olive oil in a deep pan over medium heat. Sauté the diced onion until translucent for 2–3 minutes. Add garlic and chili flakes and fry for another 30–60 seconds. Stir in the tomato paste and roast for about 1 minute.
- 4Pour in the whipping cream, add cayenne pepper and the finely chopped basil. Simmer everything over low heat for 1–2 minutes, stirring occasionally.
- 5Add the drained pasta and the reserved pasta water to the pan. Mix everything well until the pasta is evenly coated with the sauce. Finally, stir in the butter and finely grated Parmesan until both are melted and the sauce thickens nicely and creamily.
- 6Arrange the creamy tomato pasta on plates and serve immediately. If you prefer it less spicy, you can omit the chili flakes or replace them with sweet paprika powder.
