Ingredients
Scale
- 8 oz (about half a box) pasta of choice – penne or rigatoni work best
- 3–4 cloves garlic (minced or thinly sliced)
- 2–3 tablespoons olive oil (or butter) – extra virgin’s great, but use what you got — for sautéing your aromatics
- ½ to 1½ teaspoons crushed red pepper flakes – how spicy? that’s your call
- 2 tablespoons tomato paste or ¾ cup canned crushed tomatoes – base of your sauce
- ½ cup heavy cream (or coconut/oat milk) – or sub with milk/oat milk for a lighter vibe
- ¼ cup, plus extra for topping parmesan cheese – grated, fresh if you can
- Salt to taste
- Black pepper to taste
Optional Add-Ins:
- Spicy Italian sausage (sliced or crumbled, ½ pound)
- Grilled chicken (1 cup, chopped)
- Shrimp (peeled, ½ pound)
- Tofu (cubed & sautéed)
- Calabrian chili paste (1 tablespoon for extra heat)
- Fresh basil, parsley, or chili oil for garnish
- Sautéed mushrooms or roasted cherry tomatoes
Bonus move: throw in sautéed mushrooms, roasted cherry tomatoes.
Instructions
Step 1 – Cook your pasta
- Boil water with a generous spoon of salt
- Drop in your pasta and cook till al dente — you want some bite
- Scoop out a ladle of pasta water before draining
Step 2 – Get the flavor base going
- In a big skillet, heat olive oil over medium
- Add garlic, stir till it’s golden and fragrant (but not crisped)
- Toss in your red pepper flakes
- Let them toast just a bit to wake up the heat
Step 3 – Build the sauce
- Spoon in tomato paste — cook it down for 2–3 minutes. Let it caramelize a bit. Darker paste = richer flavor.
- If using crushed tomatoes, simmer till it thickens slightly
- Pour in the cream slowly and stir
- Add a splash of pasta water to loosen it up
- Now taste. Adjust chili if you want more kick
- Season with salt and black pepper
Step 4 – Bring it together
- Add drained pasta straight into the pan
- Toss it through till everything’s coated
- Let it sit a minute to soak up that sauce
- Stir in parmesan — it’ll melt right in and add a salty finish
Step 5 – Finish & serve
- Dot with butter if you want that glossy finish
- Top with more cheese, fresh herbs, or chili oil drizzle
- Serve hot — preferably in a big bowl you can hug
- Plate it. Garnish with basil or parsley if you want it to look like a restaurant dish. Or don’t. It’s still gonna slap.
Notes
- Want it dairy-free? Sub cream with coconut or oat milk and skip the cheese
- Want it meatless? Use mushrooms, eggplant, or just the sauce
- Want it fire-level hot? Add Calabrian chili paste or fresh chopped chili peppers
- Leftovers? Store in the fridge for up to 3 days. Reheat with a splash of milk or water