Spicy Creamy Tomato Pasta

Name: Spicy Creamy Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Pasta (I used calamaretti, but rigatoni works too); 1 (14 oz) can Whole peeled San Marzano-style tomatoes and 4 Roma tomatoes (or use a 25 oz can and skip the Roma); 12 oz Cherry tomatoes; ⅓ cup Extra virgin olive oil; 4 Garlic cloves; 1 to 2 tsp Calabrian chili paste, to taste; 1 small Shallot, sliced; ½ cup Finely grated Parmesan, plus more to serve; Fresh basil; Kosher salt; Freshly cracked black pepper; ½ cup Reserved pasta water, as needed

Not to be dramatic, but this might be one of the best tomato sauces I've made. Silky, glossy, a little spicy, and the kind of pasta you'd happily pay $28 for at an Italian restaurant. Except we're making it at home in 30 minutes, without a drop of heavy cream

Total time: 30 min
Serves: 4
Published: October 16, 2026
Recipe by: Saba

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Spicy Creamy Tomato Pasta

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4

Ingredients

16 oz Pasta (I used calamaretti, but rigatoni works too)
1 (14 oz) can Whole peeled San Marzano-style tomatoes and 4 Roma tomatoes (or use a 25 oz can and skip the Roma)
12 oz Cherry tomatoes
⅓ cup Extra virgin olive oil
4 Garlic cloves
1 to 2 tsp Calabrian chili paste, to taste
1 small Shallot, sliced
½ cup Finely grated Parmesan, plus more to serve
Fresh basil
Kosher salt
Freshly cracked black pepper
½ cup Reserved pasta water, as needed

Instructions

Step 1Bring a large pot of generously salted water to a boil. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-low heat. Add the shallot and cook for 1 to 2 minutes until softened. Add garlic, a few basil stems, and Calabrian chili paste. Cook for another minute until fragrant
Step 2Add the canned tomatoes with their juices, Roma tomatoes, and cherry tomatoes. Season with salt and pepper. Cover and simmer over medium heat for 12 minutes, stirring occasionally, until the tomatoes soften and start to break down
Step 3While the sauce simmers, cook the pasta 1 to 2 minutes shy of al dente according to package directions. Reserve ½ cup pasta water before draining
Step 4Carefully transfer the sauce to a blender, add the remaining olive oil, and blend until silky smooth. If using a countertop blender, vent the lid and blend in small batches to allow steam to escape
Step 5Return the sauce to the skillet over low heat. Add the pasta and a splash (about 2 tbsp) of reserved pasta water. Toss for 1 to 2 minutes until well coated. Turn off the heat, stir in Parmesan, and adjust salt to taste
Step 6Finish with fresh basil, more Parmesan, and freshly cracked black pepper. Serve immediately!