Spicy Tomato Pasta

Ingredients

• 500 gpasta (spirals used)
• 400 gtomato passata
• 100 gbutter
• 4 tbspchilli flakes
• 1 tspchilli powder
• to tastesalt
• 300 gsour cream
• 480 ml (2 cups)pasta water

Instructions

1. 1

   Melt the butter

   Add the butter to a pan and let it melt.

2. 2

   Add the chillies

   Stir the chilli flakes and chilli powder into the melted butter.

3. 3

   Mix the sauce

   Add the passata, sour cream, salt and pasta water, then mix until combined.

4. 4

   Bring to a boil

   Bring the sauce to a boil, then add the cooked pasta.

5. 5

   Coat the pasta

   Stir until the sauce evenly coats the pasta.

What is spicy tomato pasta?

This is a simple pasta dish built around a tomato sauce made creamy with sour cream and butter, then sharpened with chilli flakes and chilli powder. Tomato-and-pasta combinations have roots in Italian cooking, though this particular creamy, chilli-rich version is a flexible home-style variation rather than a single traditional formula.

Spirals work well because their curves and ridges catch the sauce. A little starchy pasta water helps bring the rich ingredients together and coat the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 19g protein, 91g carbs, 31g fat.

Pasta supplies most of the carbohydrates, while butter and sour cream contribute much of the fat; the pasta and sour cream also provide some protein. Balance a serving with salad or greens, and remember that the amount of salt used will affect the sodium in each portion.

Choosing the ingredients

Passata: Smooth tomato passata gives the sauce an even texture and a clear tomato flavour. If using a thicker tomato purée instead, check its consistency and loosen the sauce with pasta water as needed.

Chillies: Flakes and powder bring different kinds of heat, so the combination gives the sauce a layered chilli flavour. Chilli strength varies; adjust the amount to suit your preference.

Get the pasta water ready

Pasta water: Reserve 480 ml before draining the pasta, as the method uses it in the sauce. Its starch helps the sauce cling to the spirals rather than sitting separately in the pan.

Timing: Keep the water hot and add it with the other sauce ingredients. If the finished sauce seems too loose, stirring it with the pasta helps it thicken and coat evenly.

Build the sauce gently

Flavoured butter: Stir the chilli flakes and powder into the melted butter before adding the tomatoes. Keep the heat controlled so the spices warm in the fat without scorching.

Sour cream: Mix it thoroughly with the passata and pasta water for a consistent sauce. Avoid leaving unmixed streaks before bringing the sauce to a boil.

Check the coating

The method calls for cooked pasta, so have it ready when the sauce is brought to a boil. Add it to the pan and stir until the sauce reaches the spirals and sits in their ridges.

If the pasta looks dry, loosen the sauce with a little reserved pasta water. If it looks overly wet, keep stirring until the pasta is evenly coated.

What to serve with it

A crisp green salad or steamed greens offer a fresh contrast to the rich, spicy sauce. Serve them alongside rather than mixing them into the pasta.

For a more substantial meal, add a simple protein on the side. Keep any extra seasoning modest until you have tasted the sauce, since salt is added to taste.

Recipe notes & tips

• Reserve the full 480 ml of pasta water before draining the pasta.
• Taste the sauce before adding more salt, as the pasta water may already contain some.
• Stir the chilli into the melted butter briefly and keep the heat moderate.
• Have the cooked pasta ready before bringing the sauce to a boil.
• Add extra pasta water gradually if the sauce needs loosening.

Variations

• Milder sauce: Reduce the chilli flakes and powder to suit your heat preference.
• Extra tomato: Add more passata and adjust the consistency with pasta water.
• Fresh herbs: Stir chopped basil or parsley through the finished pasta.
• Cheesy finish: Serve with grated hard cheese at the table.
• Add vegetables: Fold in cooked spinach or peas with the pasta.

Common mistakes to avoid

• Scorching the spices: Keep the heat moderate while stirring the chilli into the butter.
• Forgetting pasta water: Reserve it before draining so you can loosen and bind the sauce.
• Adding uncooked pasta: Cook the pasta first, since the method calls for cooked pasta.
• Uneven coating: Stir the pasta through the sauce until the spirals are covered.
• Over-salting: Taste before adding more salt, especially if the pasta water is salted.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce; stir until piping hot.

Frequently asked questions