There’s just something about a good bowl of pasta that feels like a warm hug on a plate, right? I mean, who can resist the allure of carbs, especially when they’re perfectly twirled around a fork, coated in a luscious sauce that brings all the flavors together? For me, simple pastas are a mid-week staple, especially the ones you can whip up in under 30 minutes with ingredients you probably already have in your fridge. One of my go-to’s is the classic tomato pasta. There’s magic in how cherry tomatoes, cooked just enough to release their sweetness, can turn a dish from good to spectacular.
But you know me—I like to add my own little twist to things. So, this tomato pasta has the creaminess of alfredo and the spiciness of penne all’arrabbiata, all wrapped up in a chunky cherry tomato sauce. It’s the kind of dish that hits all the right notes, whether you’re cooking for yourself on a cozy night in or whipping up something quick for the family. Ready to dive into a bowl of comfort? Let’s make it.
Ingredients for Creamy Spicy Tomato Pasta
- 200g spaghetti (or any other shape of pasta you prefer)
- 200g cherry tomatoes
- Fresh basil, torn
- 1 tablespoon chili oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili crisp
- 2 tablespoons cream cheese
- 20g freshly grated parmesan
- 6-7 cloves of garlic, smashed
- Burrata (optional)
First things first: get that pot of water on the stove to boil for your pasta. Generously salt the water—this is where your pasta starts soaking in the flavor, so don’t skimp on it.
While the water is heating up, grab a wide pan and add in one tablespoon each of extra virgin olive oil and chili oil. Toss in your smashed garlic into the cold pan. Slowly bring the oil and garlic up to temperature together. This method ensures the garlic infuses the oil without burning, and by the time it starts to sizzle and turn golden, your kitchen will already smell amazing.
Next, it’s time for the stars of the show—those cherry tomatoes. Throw them into the pan, whole, along with a splash of water. The steam from the water will help soften the tomato skins, making them easier to smash. Use the back of your spoon to gently press down on the tomatoes, just enough to release their sweet, tangy juices into the pan. Let them cook for about 4-5 minutes. You want them soft but not completely disintegrated—we’re going for a texture that’s part sauce, part juicy tomato chunks.
Now, take the pan off the heat and stir in the chili crisp, cream cheese, and fresh basil. The cream cheese melts into the tomato juices, creating a creamy, tangy sauce with a hint of heat from the chili crisp. This is where the dish really starts to come together.
By now, your water should be boiling, so go ahead and toss in your spaghetti. Cook it until it’s al dente, usually around 8-10 minutes, but keep an eye on it—there’s nothing worse than overcooked pasta.
Once it’s ready, use a pair of tongs to transfer the spaghetti straight from the pot into your pan of sauce. Don’t worry about draining it; a bit of that starchy pasta water is gold. In fact, reserve about a quarter cup of the pasta water and add it to the pan. This helps to loosen up the sauce and ensures every strand of spaghetti is perfectly coated in the creamy tomato sauce.
Finally, sprinkle in your freshly grated parmesan and give everything one last gentle toss. The parmesan adds that extra layer of creaminess, making the sauce even more velvety. If you’re feeling extra indulgent, top it all off with a burrata. Gently coax the burrata open so that its creamy center oozes into the pasta, creating pockets of rich, melty goodness.
To finish, drizzle a bit more chili oil over the top and sprinkle with some more fresh basil.
And there you have it—a comforting, creamy, spicy tomato pasta that’s as easy to make as it is to love. Whether you’re serving it up for a weeknight dinner or enjoying it as a solo treat, this dish is guaranteed to satisfy your carb cravings in the best way possible.