Spicy Creamy Tomato Pasta Recipe
Spicy Creamy Tomato Pasta
Puréed cottage cheese adds a creamy texture to the tomato sauce and a nice boost of protein to the final dish.
Serves: 8Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy
Serves: 8
Ingredients
- 2 tbsp. olive oil
- 1⁄2 onion, chopped
- 2 tsp. minced garlic
- 2 tsp. crushed red pepper flakes, plus more for serving
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 tbsp. white wine
- 1 can (28 oz.) crushed tomatoes
- 1 1⁄2 cups water
- 1-2 sprigs basil
- 1 cup cottage cheese, puréed until smooth
- 1 pound short-cut pasta
- Parmesan cheese, for serving
Directions
- Heat oil in a medium saucepan over medium heat. Add onions and cook for 3-5 minutes until softened and fragrant. Stir in garlic, red pepper flakes, salt and pepper. Cook for 30-60 seconds until garlic is softened but not browned. Add white wine and cook until evaporated.
- Stir in tomatoes, water and basil. Bring to a boil, reduce to a simmer and cook uncovered for 15-20 minutes or until flavors have blended and sauce has reduced to desired consistency.
- Meanwhile, cook pasta in salted boiling water for 2 minutes shy of recommended cooking time. Drain and reserve at least 1 cup of pasta water.
- Remove basil from the sauce. Add pasta and cottage cheese to the sauce, cook for an additional 2-3 minutes or until pasta is tender. Use pasta water to adjust thickness of the sauce if needed. Adjust seasoning to taste.
- Serve pasta topped with parmesan cheese and additional red pepper flakes, if desired.
- Refrigerate leftovers.
Serves: 8
Ingredients
- 2 tbsp. olive oil
- 1⁄2 onion, chopped
- 2 tsp. minced garlic
- 2 tsp. crushed red pepper flakes, plus more for serving
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 tbsp. white wine
- 1 can (28 oz.) crushed tomatoes
- 1 1⁄2 cups water
- 1-2 sprigs basil
- 1 cup cottage cheese, puréed until smooth
- 1 pound short-cut pasta
- Parmesan cheese, for serving
Directions
- Heat oil in a medium saucepan over medium heat. Add onions and cook for 3-5 minutes until softened and fragrant. Stir in garlic, red pepper flakes, salt and pepper. Cook for 30-60 seconds until garlic is softened but not browned. Add white wine and cook until evaporated.
- Stir in tomatoes, water and basil. Bring to a boil, reduce to a simmer and cook uncovered for 15-20 minutes or until flavors have blended and sauce has reduced to desired consistency.
- Meanwhile, cook pasta in salted boiling water for 2 minutes shy of recommended cooking time. Drain and reserve at least 1 cup of pasta water.
- Remove basil from the sauce. Add pasta and cottage cheese to the sauce, cook for an additional 2-3 minutes or until pasta is tender. Use pasta water to adjust thickness of the sauce if needed. Adjust seasoning to taste.
- Serve pasta topped with parmesan cheese and additional red pepper flakes, if desired.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 570mg |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Protein | 12g |
| Cholesterol | 5mg |
| Total Carbohydrate | 52g |
| Dietary Fiber | 4g |
| Sugars | 7g |
| Calories | 300 |