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Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water, making it salty like the ocean.

Add the penne pasta to the salted boiling water and cook according to package directions until al dente, approximately 12 minutes. Before draining, reserve about 1/4 cup of the pasta water.

While the pasta is cooking, finely chop the garlic cloves, small onion, and small tomato.

Heat a large pan over medium heat. Add the olive oil and butter. Once the butter is melted, add the finely chopped garlic and onion to the pan.

Cook the garlic and onion mixture, stirring occasionally, until it becomes translucent, about 3-4 minutes.

Add the chopped tomato to the pan. Season with salt, chili powder, and chili flakes. Stir to combine.

Pour in the 200ml of tomato puree and mix it thoroughly with the other ingredients in the pan.

Add a pinch of sugar to the sauce for balance, then stir. Pour in the reserved pasta water and mix well.

Stir in the heavy cream until it is well incorporated and the sauce turns a creamy orange color.

Add the chili oil and shredded cheese to the sauce. Stir until the cheese melts and is fully mixed in.

Drain the cooked penne pasta and add it directly into the sauce in the pan. Mix the pasta thoroughly with the sauce until every piece is coated.

Serve the spicy penne pasta immediately and enjoy!


Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water, making it salty like the ocean.

Add the penne pasta to the salted boiling water and cook according to package directions until al dente, approximately 12 minutes. Before draining, reserve about 1/4 cup of the pasta water.

While the pasta is cooking, finely chop the garlic cloves, small onion, and small tomato.

Heat a large pan over medium heat. Add the olive oil and butter. Once the butter is melted, add the finely chopped garlic and onion to the pan.

Cook the garlic and onion mixture, stirring occasionally, until it becomes translucent, about 3-4 minutes.

Add the chopped tomato to the pan. Season with salt, chili powder, and chili flakes. Stir to combine.

Pour in the 200ml of tomato puree and mix it thoroughly with the other ingredients in the pan.

Add a pinch of sugar to the sauce for balance, then stir. Pour in the reserved pasta water and mix well.

Stir in the heavy cream until it is well incorporated and the sauce turns a creamy orange color.

Add the chili oil and shredded cheese to the sauce. Stir until the cheese melts and is fully mixed in.

Drain the cooked penne pasta and add it directly into the sauce in the pan. Mix the pasta thoroughly with the sauce until every piece is coated.

Serve the spicy penne pasta immediately and enjoy!
