Creamy Arrabiata Pasta

This creamy Arrabiata pasta is my spin on the traditional spicy Arrabiata recipe. The creaminess adds a comfort food dimension that’s nice on a winter evening. It’s still spicy, so that will warm you up too!

If you prefer less spice, start with half the red pepper specified, taste the sauce and add more pepper flakes as needed.

This recipe makes about 8 servings.

Ingredients

You need the following ingredients to make a batch of creamy Arrabiata pasta.

  • 1 pound dried pasta, such as penne or cavatappi
  • Kosher salt
  • 1/4 cup olive oil
  • 3 large garlic cloves
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon spicy red pepper flakes
  • 1 cup heavy cream
  • Handful of fresh basil leaves, torn into small pieces
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

Bring a large pot of water to a boil. Add a generous amount of Kosher salt to the water, then add the pasta and cook it according to the pasta instructions, until it is al dente. Drain the pasta.

While the pasta water is coming to a boil and the pasta cooks, make the sauce.

Add the olive oil to a large skillet over medium heat. Crush, then chop the garlic cloves. Add the garlic to the oil and cook it lightly, for about a minute. Add the tomatoes and red pepper flakes and cook over low heat, stirring occasionally. When the sauce is hot and the pasta is almost ready, add the heavy cream and gently warm the sauce. Taste it and add a little salt if needed.

Add the basil and the pasta to the sauce. Toss it, add it to a bowl and sprinkle a little grated cheese over it before serving.

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