Spicy Tomato Pantry Pasta with Creamy Cheese Finish

Serves: 2
Total Time: 30 minutes
Skill Level: Easy

This deeply flavorful, spicy-meets-creamy pasta comes together with pantry staples and a few clever leftovers. It's a weeknight win that doesn’t feel like a compromise.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for garnish

• ½ medium yellow onion, finely diced

• Kosher salt and freshly ground black pepper, to taste

• 3 garlic cloves, finely chopped

• 2 tablespoons tomato paste

• ½ cup leftover tomato sauce (or jarred, if needed)

• 1 tablespoon red wine vinegar (or vinegar of choice)

• 1 teaspoon Calabrian chili paste (adjust to taste)

• ½ teaspoon sweet paprika

• ¼ teaspoon ground cumin

• 2–3 tablespoons cream cheese (or any soft cheese like ricotta or Boursin)

• ¼ cup shredded cheese (Parmesan, mozzarella, or a blend)

• 6 ounces pasta (rigatoni, penne, or whatever you’ve got)

• Reserved pasta water (about ½ cup)

Instructions

1. Sauté the aromatics
   In a large skillet, heat the olive oil over medium heat. Add the diced onion, season with a pinch of salt and pepper, and cook until softened and translucent, about 5–7 minutes. Stir in the chopped garlic and cook for 2–3 minutes more, until fragrant.

2. Build the sauce
   Add the tomato paste to the skillet and cook, stirring often, until it darkens in color and begins to caramelize, about 2–3 minutes.

3. Deglaze and flavor
   In a small bowl or measuring cup, mix the leftover tomato sauce with vinegar and Calabrian chili paste. Pour it into the skillet, scraping up any browned bits. Season with paprika, cumin, and additional salt and pepper to taste. Let simmer for a few minutes until slightly thickened.

4. Make it creamy
   Reduce heat to low. Stir in the cream cheese and shredded cheese until fully melted and the sauce is smooth. If it seems too thick, add a splash of pasta water to loosen it.

5. Cook the pasta
   Meanwhile, bring a pot of salted water to a boil and cook your pasta according to package instructions until al dente. Reserve at least ½ cup of pasta water before draining.

6. Finish and combine
   Add the drained pasta directly into the sauce, along with a few tablespoons of reserved pasta water. Toss to coat until everything is glossy and well combined.

7. Serve
   Plate the pasta and finish with a drizzle of olive oil, a crack of black pepper, and more cheese if you’re feeling indulgent.

Chef’s Notes:

• This recipe is endlessly adaptable. Try it with leftover Boursin, a spoonful of mascarpone, or whatever sauce remnants you’ve got in your fridge.

• Calabrian chili paste adds both heat and depth, but red pepper flakes or harissa can sub in a pinch.