Creamy Chilli Rosé Pasta: Creamy, Spicy, and Irresistible
Indulge in creamy chilli rosé pasta—a perfect blend of rich tomato, velvety cream, and a spicy kick. Easy, budget-friendly, and ready in 15 minutes!
Creamy Chilli Rosé Pasta
Ingredients
- 15 ml Extra Virgin Olive Oil
- 4 Garlic Cloves Grated
- 2 Long Red Chillies (Mild) Chopped or Sliced
- 40 g Concentrated Tomato Paste
- 250 ml Thickened Cream
- 250 g Rigatoni Pasta
- Salt & Pepper
- Basil To Serve
- Parmesan Cheese To Serve
Method
- Bring a pot of water to a boil, season with salt, and cook the pasta 1 minute less than the packet instructions. Drain, reserving ½ cup of pasta water.
- Add the olive oil, garlic, and chilli to a large pan over medium-high heat. Sauté for 1 minute. Season with salt.
- Add the tomato paste, mix, and cook for 45 seconds to 1 minute. Add the cream, grated parmesan, parsley, salt, and pepper. Mix well and bring to a boil. Reduce the heat to low and simmer for 4–6 minutes, until thickened.
- Add the al dente pasta and mix well. Cook for 1 minute, until the sauce has thickened and coats the pasta. Adjust the sauce consistency with the reserved pasta water as needed. Check the seasoning and remove from the heat.
- Serve in bowls, garnished with parmesan, parsley, and cracked black pepper.
Chef's Tips
Chop the chillies as finely as you can, right down to a near-paste — this is what lets the heat distribute evenly through the sauce instead of showing up in occasional hot bites.Hold back some of that reserved pasta water and add it gradually at the end — the starch helps the sauce cling to the rigatoni, and it's easier to loosen a thick sauce than to fix one gone thin.Pull the pasta 1 minute under packet timing, as written — it finishes cooking in the sauce during the final minute, which is what keeps it from turning mushy.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days. This one's not a great freezer candidate — cream-based sauces tend to split once thawed, so freezing isn't recommended.To reheat, warm gently in a pan over low heat with a splash of milk or reserved pasta water to bring the sauce back together. Microwaving works in a pinch (1–2 minutes, stirring halfway), but a pan gives a smoother result.
Serving 300gCalories 932kcalCarbohydrates 97gProtein 19gFat 46gSaturated Fat 18gPolyunsaturated Fat 5gMonounsaturated Fat 1gSodium 92mgPotassium 82mgFiber 5gSugar 6gVitamin C 2.5mgCalcium 20mgIron 4.4mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Chilli Rosé Pasta Storage Instructions
Store leftover creamy chilli rosé pasta in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the creamy sauce may separate.
Creamy Chilli Rosé Pasta Reheating Instructions
Reheat gently on the stove with a splash of cream to restore its silky texture. Alternatively, it can be reheated in a microwave in 1-minute bursts. Check it and mix well to prevent the sauce from splitting.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.