Cheesy Masala Pasta
Cheesy Masala Pasta
Ingredients
For the Pasta
- 2 cups penne pasta
- 1 teaspoon salt, for pasta water, or as needed
For the Masala Sauce
- 4 tomatoes, halved
- 1 onion, medium, chopped
- 12 garlic cloves
- 2 teaspoons vegetable oil
- 2 teaspoons butter
- 1/2 teaspoon salt, or as needed
- 1/4 cup water
- 1 teaspoon chili flakes
- 1 teaspoon oregano
- 1 teaspoon red chili powder
- 1/4 cup fresh cream
- 3 cheese slices, such as American or cheddar
- 1/4 cup coriander, fresh, chopped, divided
- 1/2 cup pasta water, reserved from cooking pasta
- 1/4 cup milk, optional, for consistency
Instructions
- 1
Cook the penne pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
In a large pan or Dutch oven, add the vegetable oil and butter over medium heat. Once the butter is melted, place the halved tomatoes cut-side down in the pan.
⏱️ 2 min
- 3
Add the chopped onion and garlic cloves to the pan around the tomatoes. Sprinkle 1/2 teaspoon of salt over the ingredients. Cover the pan with a lid and cook for 10 minutes, or until the tomato skins become soft and begin to wrinkle.
⏱️ 10 min
- 4
Remove the lid. Carefully peel off the tomato skins using tongs or a fork and discard them. Add 1/4 cup of water to the pan.
⏱️ 2 min
- 5
Stir in the chili flakes, oregano, and red chili powder. Add half of the chopped fresh coriander. Using a potato masher or the back of a spoon, mash everything well until a thick, rustic sauce consistency is achieved.
⏱️ 3 min
- 6
Reduce the heat to low. Add the cheese slices and fresh cream to the mashed mixture. Mix properly, stirring constantly, until the cheese melts and is well incorporated into the sauce, creating a creamy texture.
⏱️ 2 min
- 7
Add the cooked penne pasta along with 1/4 cup of the reserved pasta water to the pan. Add the remaining chopped fresh coriander. Mix everything well to coat the pasta evenly with the cheesy masala sauce.
⏱️ 2 min
- 8
If the sauce is too thick, add additional reserved pasta water or the optional milk, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min
- 9
Continue to cook for another 1-2 minutes, stirring gently, to allow the pasta to absorb the flavors of the masala sauce. Serve hot and enjoy your delicious, spicy, creamy pasta.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Masala Pasta
For the Pasta
- 2 cups penne pasta
- 1 teaspoon salt, for pasta water, or as needed
For the Masala Sauce
- 4 tomatoes, halved
- 1 onion, medium, chopped
- 12 garlic cloves
- 2 teaspoons vegetable oil
- 2 teaspoons butter
- 1/2 teaspoon salt, or as needed
- 1/4 cup water
- 1 teaspoon chili flakes
- 1 teaspoon oregano
- 1 teaspoon red chili powder
- 1/4 cup fresh cream
- 3 cheese slices, such as American or cheddar
- 1/4 cup coriander, fresh, chopped, divided
- 1/2 cup pasta water, reserved from cooking pasta
- 1/4 cup milk, optional, for consistency
Instructions
- 1
Cook the penne pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
In a large pan or Dutch oven, add the vegetable oil and butter over medium heat. Once the butter is melted, place the halved tomatoes cut-side down in the pan.
⏱️ 2 min - 3
Add the chopped onion and garlic cloves to the pan around the tomatoes. Sprinkle 1/2 teaspoon of salt over the ingredients. Cover the pan with a lid and cook for 10 minutes, or until the tomato skins become soft and begin to wrinkle.
⏱️ 10 min - 4
Remove the lid. Carefully peel off the tomato skins using tongs or a fork and discard them. Add 1/4 cup of water to the pan.
⏱️ 2 min - 5
Stir in the chili flakes, oregano, and red chili powder. Add half of the chopped fresh coriander. Using a potato masher or the back of a spoon, mash everything well until a thick, rustic sauce consistency is achieved.
⏱️ 3 min - 6
Reduce the heat to low. Add the cheese slices and fresh cream to the mashed mixture. Mix properly, stirring constantly, until the cheese melts and is well incorporated into the sauce, creating a creamy texture.
⏱️ 2 min - 7
Add the cooked penne pasta along with 1/4 cup of the reserved pasta water to the pan. Add the remaining chopped fresh coriander. Mix everything well to coat the pasta evenly with the cheesy masala sauce.
⏱️ 2 min - 8
If the sauce is too thick, add additional reserved pasta water or the optional milk, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min - 9
Continue to cook for another 1-2 minutes, stirring gently, to allow the pasta to absorb the flavors of the masala sauce. Serve hot and enjoy your delicious, spicy, creamy pasta.
⏱️ 2 min