Sriracha Pasta Baked in a Creamy Tomato Sauce
This dish can be an entree or a side dish. If you can't find sriracha pasta, just add a few red pepper flakes to your sauce before pureeing. Hint: we got the pasta from Sfoglini!
Sriracha Pasta Baked With Creamy Roasted Tomato Sauce
Sriracha Pasta Baked With Creamy Roasted Tomato Sauce
- 1 pound sriracha pasta rotini (or any rotini - see notes below)
- 8 each large ripe tomatoes
- 1 each onion (peeled and diced)
- 4 each garlic cloves (peeled )
- 1 tsp olive oil
- 1/4 cup heavy cream
- 1/4 cup sundried tomatoes
- 1/4 cup water
- 4 tsp parmesan cheese
- 1 tsp green onion or chives (sliced)
- 2 tsp olive oil
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Remove the core from the tomatoes. Cut them in half and squeeze out most of the seeds. Peel the oinon and cut them into large cubes.
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Preheat the oven to high broil.
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Place the tomatoes, onions, and garlic on a tray. Broil in the oven for 5-6 minutes or until the tomatoes and onions turn a little golden.
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Pulse the tomatoes, onions, garlic, and olive oil in a food processor.
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Meanwhile, cook the pasta according to the package instructions. Drain it in a colander and reserve.
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Place the tomato puree into a large Dutch oven pan. Add the pasta and then the cream. Bring to a boil. Add a little more cream if needed.
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Place the pasta into a baking pan. Top with shaved Parmesan cheese. Bake for 10 minutes or until golden
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Meanwhile bring the water and sundried tomatoes to a boil. Insert them into the baked casserole and top all with a little olive oil.
If you can't find sriracha rotini pasta, use any rotini pasta and add a few teaspoons of red pepper flakes to the tomato sauce before pureeing it.
