Try these tasty 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. Click here for full recipe.
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.
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.
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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.
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.
