The creamiest, dreamiest spicy tomato pasta with a luxurious tomato and cream sauce and just the right amount of heat.

Scale

1 medium yellow onion, diced

4 garlic cloves, peeled and smashed

1 cup Parmesan, freshly grated

2 tbsp extra virgin olive oil

1/2 tsp crushed red pepper flakes

2/3 cup full-fat coconut milk or heavy cream

6 ounces tomato paste

1 lb fusilli pasta

1 cup reserved pasta water

Fresh basil, for serving

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1. Bring a large pot of salted water to a boil.

2. Heat olive oil in a skillet over medium heat.

3. Add onion and garlic; cook 5 minutes.

4. Stir in tomato paste and red pepper flakes; cook until browned.

5. Deglaze with a splash of water.

6. Add coconut milk or cream; stir until smooth.

7. Cook pasta 2 minutes less than package directions.

8. Add pasta to sauce with 1/2 cup pasta water and Parmesan.

9. Stir and cook until sauce coats pasta.

10. Serve topped with basil.

Brown the tomato paste for richer flavor.

Use coconut milk for a dairy-free version.

Add shrimp or roasted tomatoes for variation.