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Creamy Tomato Chilli Pasta

Cook Time

13 minutes

Prep Time

7 minutes

Serves

This creamy tomato pasta with a hint of smokeyness and a glorious hum of chilli, is your new weeknight go-to pasta that is so easy, delicious and comes together in about 20 minutes.

Ingredients

400g rigatoni

1 tbsp olive oil

50g butter

4 garlic cloves, finely diced

1 tsp fennel seeds

1 tbsp smoked paprika

⅓ cup of tomato paste

1 tsp dried chilli flakes

1 tbsp chipotles in adobo

200g sour cream

1/4 cup parmesan cheese + extra to garnish

1/2 tsp salt

1/2 tsp pepper

Instructions

Cook pasta according to packet instructions
Add butter to a pan on medium heat, add garlic and gently fry for a couple of minutes until the garlic has a little colour
Add fennel seeds and smoked paprika, fry for a few seconds, then add the tomato paste and chipotle. Stir to combine it into the garlic and spices
Turn the heat to low, then add 1 cup of pasta water and sour cream. Stir to combine then allow it to gently simmer on low for about 5 minutes, stirring occasionally
Just before the pasta is done, add one cup of pasta water to the sauce, along with the parmesan cheese, then season with salt and pepper. Stir to combine and taste, balance the flavours
Add the drained, cooked pasta to the sauce and stir through, let it come to a light simmer for about 30 seconds
Serve into bowls, topping generously with more parmesan cheese and chilli flakes if you wish.