The Spicy Fusilli with Tomato + Cream from CatwithaK Cooks is a huge fan favorite, no one can believe it’s made with coconut milk. We can never have enough pasta recipes to add to our dinner routine, enjoy!
1 medium yellow onion, diced
4 garlic cloves, peeled and smashed
1 cup fresh parmesan, grated
1 Tbsp extra virgin olive oil
½ tsp crushed red pepper flakes
⅔ cup full fat coconut milk or heavy cream
6 oz. tomato paste
1 lb. fusilli (I use Trader Joe’s brown rice fusilli)
1 cup reserved pasta water, from cooked pasta pot
Fresh basil for serving, optional
Serve and Enjoy!
Bring a large lidded stockpot of salted water to a boil.
Adjacent to your stockpot, heat the olive oil in a large, deep skillet over medium heat. Add onion and garlic and cook, stirring, about 5 minutes.
Add the tomato paste and red pepper flakes and stir. Continue to cook, with consistent stirring, until the tomato paste starts to brown on the bottom of the pot. This will take about 5 minutes. Add a splash of water to deglaze the pan and scrape up the browned bits. Add in your coconut milk or heavy cream, stirring constantly, until a smooth sauce forms. Turn off the heat and cover with a lid.
Add fusilli to pot of boiling salted water and cook two minutes less than packaged directions require. You want it to be a bit less than al dente. Scoop out 1 cup of the pasta water and set aside.
Uncover your pan of sauce and turn heat to low. Using a slotted spoon, add fusilli to the pan of sauce.
Add ½ of the pasta cooking water to the sauce and stir to combine, then add half of the Parmesan, stirring to melt the cheese.
Stream in as much of the left over ½ cup of pasta water as needed to give you the right consistency.