Creamy Challa Pasta
Creamy Challa Pasta
Ingredients
For the Pasta
- 2 cups elbow macaroni, uncooked
- 1 teaspoon salt, for pasta water, or as needed
For the Creamy Tomato Sauce
- 4 tablespoons unsalted butter
- 4 red tomatoes, whole
- 3 dried red chilies, or to taste
- 6 garlic cloves, peeled
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or paprika, to taste
- 1 cup heavy cream
- 1/2 teaspoon chili flakes, or to taste
- 1/4 teaspoon black pepper, freshly ground, or dried oregano
- 1 1/2 cups shredded mozzarella cheese, or similar melting cheese
For Garnish
- 2 tablespoons fresh parsley, chopped, or dried parsley
- 1/4 teaspoon chili flakes, additional, for garnish
- 1 tablespoon unsalted butter, cut into small pats
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
In a large pan or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat.
⏱️ 1 min
- 3
Add the whole red tomatoes, dried red chilies, and peeled garlic cloves to the melted butter. Sprinkle with 1/2 teaspoon of salt.
⏱️ 2 min
- 4
Cover the pan with a lid and cook for 8-10 minutes, or until the tomatoes are very soft and their skins begin to wrinkle.
⏱️ 10 min
- 5
Remove the lid. Carefully peel the skins off the softened tomatoes using tongs and discard them. Using a potato masher, mash the tomatoes, garlic, and chilies directly in the pan until a rustic, chunky sauce forms.
⏱️ 5 min
- 6
Stir in the red chili powder (or paprika), chili flakes, and black pepper (or dried oregano) into the mashed tomato mixture.
⏱️ 1 min
- 7
Pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Add the cooked and drained elbow macaroni to the simmering creamy tomato sauce. Stir to coat the pasta evenly.
⏱️ 1 min
- 9
Add the shredded mozzarella cheese to the pasta and sauce. Stir continuously until the cheese is fully melted and the sauce has thickened and coated the pasta, creating a creamy texture.
⏱️ 2 min
- 10
Serve immediately. Garnish each serving with chopped fresh parsley (or dried parsley), a sprinkle of additional chili flakes, and a few small pats of unsalted butter on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Challa Pasta
For the Pasta
- 2 cups elbow macaroni, uncooked
- 1 teaspoon salt, for pasta water, or as needed
For the Creamy Tomato Sauce
- 4 tablespoons unsalted butter
- 4 red tomatoes, whole
- 3 dried red chilies, or to taste
- 6 garlic cloves, peeled
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or paprika, to taste
- 1 cup heavy cream
- 1/2 teaspoon chili flakes, or to taste
- 1/4 teaspoon black pepper, freshly ground, or dried oregano
- 1 1/2 cups shredded mozzarella cheese, or similar melting cheese
For Garnish
- 2 tablespoons fresh parsley, chopped, or dried parsley
- 1/4 teaspoon chili flakes, additional, for garnish
- 1 tablespoon unsalted butter, cut into small pats
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
In a large pan or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat.
⏱️ 1 min - 3
Add the whole red tomatoes, dried red chilies, and peeled garlic cloves to the melted butter. Sprinkle with 1/2 teaspoon of salt.
⏱️ 2 min - 4
Cover the pan with a lid and cook for 8-10 minutes, or until the tomatoes are very soft and their skins begin to wrinkle.
⏱️ 10 min - 5
Remove the lid. Carefully peel the skins off the softened tomatoes using tongs and discard them. Using a potato masher, mash the tomatoes, garlic, and chilies directly in the pan until a rustic, chunky sauce forms.
⏱️ 5 min - 6
Stir in the red chili powder (or paprika), chili flakes, and black pepper (or dried oregano) into the mashed tomato mixture.
⏱️ 1 min - 7
Pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Add the cooked and drained elbow macaroni to the simmering creamy tomato sauce. Stir to coat the pasta evenly.
⏱️ 1 min - 9
Add the shredded mozzarella cheese to the pasta and sauce. Stir continuously until the cheese is fully melted and the sauce has thickened and coated the pasta, creating a creamy texture.
⏱️ 2 min - 10
Serve immediately. Garnish each serving with chopped fresh parsley (or dried parsley), a sprinkle of additional chili flakes, and a few small pats of unsalted butter on top.
⏱️ 1 min