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Ingredients
Instructions

Creamy Tomato Pasta

Fish & Seafood
Lunch
Pasta
Dinner
Easy Recipes
Budget Friendly
Family Favourites
Italian

Flavourful and comforting, this Creamy Tomato Pasta features a rich, creamy tomato sauce with a touch of chili padi for subtle heat. Finished with a generous sprinkle of grated Italian Style cheese, it's a satisfying dish full of warmth and depth.

15 mins

1 person

Ingredients

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Instructions

Prep the prawns

  • Chop the raw prawns and put them aside.

Cook the pasta

  • Boil the spaghettini in hot water seasoned with salt.

  • Cook until just al dente. Reserve a small ladle of pasta water, then drain.

Make the base sauce

  • In a skillet over medium heat, melt the unsalted butter.

  • Add the finely minced garlic and finely minced bird's eye chili. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

  • Then, add the tomato paste and cook for 1–2 minutes, stirring, until it deepens in color and turns aromatic.

Add the cream

  • Pour in Emborg Cooking Cream and stir well to create a smooth sauce.

  • Season lightly with salt and pepper. Let it simmer gently on low while the pasta cooks.

Combine pasta and sauce

  • Toss the cooked pasta into the tomato cream sauce. Add a splash of pasta water if needed to emulsify and loosen the sauce.

Add prawns at the end

  • With the heat still on low, stir in the chopped raw prawns. Cook just until they turn pink and opaque- no more than 1 minute - to keep them tender and juicy.

  • Toss in Emborg Shredded Italian Style and stir nicely until it melts.

Finish and serve

  • Turn off the heat. Stir in fresh parsley and a generous amount of Emborg Shredded Italian Style cheese. Plate immediately in a warm pasta bowl while hot and creamy.

Creamy Tomato Pasta - Emborg

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emborg
15 mins
1 person

Creamy Tomato Pasta

Flavourful and comforting, this Creamy Tomato Pasta features a rich, creamy tomato sauce with a touch of chili padi for subtle heat. Finished with a generous sprinkle of grated Italian Style cheese, it's a satisfying dish full of warmth and depth.
Creamy Tomato Pasta - Emborg


1 person

Ingredients

Add to shopping list

Instructions

Prep the prawns

  • 1. Chop the raw prawns and put them aside.

Cook the pasta

  • 1. Boil the spaghettini in hot water seasoned with salt.

  • 2. Cook until just al dente. Reserve a small ladle of pasta water, then drain.

Make the base sauce

  • 1. In a skillet over medium heat, melt the unsalted butter.

  • 2. Add the finely minced garlic and finely minced bird's eye chili. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

  • 3. Then, add the tomato paste and cook for 1–2 minutes, stirring, until it deepens in color and turns aromatic.

Add the cream

  • 1. Pour in Emborg Cooking Cream and stir well to create a smooth sauce.

  • 2. Season lightly with salt and pepper. Let it simmer gently on low while the pasta cooks.

Combine pasta and sauce

  • 1. Toss the cooked pasta into the tomato cream sauce. Add a splash of pasta water if needed to emulsify and loosen the sauce.

Add prawns at the end

  • 1. With the heat still on low, stir in the chopped raw prawns. Cook just until they turn pink and opaque- no more than 1 minute - to keep them tender and juicy.

  • 2. Toss in Emborg Shredded Italian Style and stir nicely until it melts.

Finish and serve

  • 1. Turn off the heat. Stir in fresh parsley and a generous amount of Emborg Shredded Italian Style cheese. Plate immediately in a warm pasta bowl while hot and creamy.