Spicy Tomato and Cream Cheese Spaghetti. A delicious pasta in 15 minutes? This creamy spaghetti is simple but pure comfort. It only takes some bright cherry tomatoes, a herby cream cheese, a touch of garlic and a sprinkle of chili flakes to spice things up. We finish it off with crunchy breadcrumbs to make this pasta feel extra special.
This dish is deliciously saucy and creamy, but what really makes it stand out is the way the sauce clings to the spaghetti like a magnet. What more could you want from a weeknight dinner? It’s delicious!
Why you’ll love this pasta recipe
Sometimes the only thing that can solve a long, hectic weekday is a pasta. Here, we toss the spaghetti in a quick tomato sauce and herby cream cheese. That last ingredient is what makes this sauce outstanding.
The cherry tomatoes cut through the creaminess and add a sweet, nuanced flavor. Because this recipe is so simple, seasoning and pasta water are crucial.
Let me guide you through the recipe with this step-by-step VIDEO.
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Spicy Tomato and Cream Cheese Spaghetti
Ingredients
- 7 ounces spaghetti
- 10.5 ounces cherry tomatoes cut in half
- 5.5 ounces cream cheese with garlic & fine herbs I used Boursin
- 6 tbsp olive oil divided
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp each: dried basil dried oregano
- 1 ½ tsp red pepper flakes more for serving
- 1 tbsp chopped parsley
- ½ cup panko breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Boil spaghetti in a large pot of boiling salted water. Drain, reserving 1 cup of the cooking water.
- In the meantime, make the breadcrumbs. Heat a large skillet over medium heat and add 3 tbsp olive oil. Once hot, add panko and cook, while constantly stirring for 4 minutes until toasted and golden. Season with salt and pepper. Remove from skillet to a plate.
- In the same skillet, heat the remaining olive oil over low heat. Add garlic, cook until fragrant, 2 minutes. Add cherry tomatoes, cook for 2 minutes or until they start to soften. Add tomato paste, stir until combined. Season with salt, basil, oregano, chili flakes and black pepper.
- Pour ½ cup cooking water and stir in cream cheese. Add parsley. Toss gently with spaghetti to combine. Add more cooking water if needed.
- Serve immediately topped with breadcrumbs, extra red pepper flakes and black pepper. Enjoy!
Video
Nutrition
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I have made this recipe several times and really recommend it, I love breadcrumbs so I sometimes double the amount. Definitely make sure to use panko.
I’m so glad you enjoyed it, Tessa! Toasted breadcrumbs definitely take this pasta to another level!