Creamy, spicy tomato pasta with fusilli, coconut milk or cream, and a hint of red pepper.

Scale

1 medium yellow onion, diced

4 garlic cloves, peeled and smashed

2 tbsp olive oil

1/2 tsp crushed red pepper flakes

6 oz tomato paste

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

1 lb fusilli pasta

1 cup reserved pasta water

1 cup grated Parmesan

Fresh basil (optional)

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

2. Heat olive oil in a skillet and sauté onions and garlic for 5 minutes.

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

4. Deglaze with a splash of water and stir in coconut milk or cream.

5. Cook fusilli two minutes less than package instructions.

6. Reserve one cup of pasta water.

7. Add cooked pasta to sauce with ½ cup pasta water and half the Parmesan.

8. Toss until creamy, adding more water as needed.

9. Serve hot with basil and remaining Parmesan.

For extra spice, add a pinch of cayenne.

Use coconut milk for a dairy-free version.