April is that sweet spot between cozy comfort food and lighter, flavor-forward meals. This Creamy Tomato Paste Campanelle brings the best of both worlds. It’s luscious and bold, thanks to rich tomato paste, caramelized shallots, and garlic, with a velvety cream base.
What you will need:
- 12 oz campanelle pasta
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Gloria’s Shito Medium Chili Oil (or more to taste)
- Salt and freshly cracked black pepper, to taste
- Fresh basil or parsley, for garnish
- Reserved pasta water (about 1/2 cup)
Here is how:
-
Boil the pasta.
Bring a large pot of salted water to a boil. Cook your campanelle until al dente, reserving about ½ cup of the pasta water before draining. -
Sauté the aromatics.
In a large skillet over medium heat, heat the olive oil. Add chopped shallots and sauté for 2–3 minutes until softened. Add the minced garlic and cook until fragrant, about 30 seconds. -
Build your sauce.
Stir in the tomato paste and let it cook down for 2–3 minutes. You’re looking for a deep red color and slightly sticky texture. It should start to caramelize around the edges. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for a few minutes, then stir in the Parmesan cheese. It should turn smooth and glossy. -
Add the heat.
Stir in Gloria’s Shito Medium Chili Oil, starting with a tablespoon and adding more if you like extra heat. Taste and season with salt and pepper as needed. -
Toss and serve.
Add the cooked pasta to the sauce and toss well to coat. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. -
Garnish and enjoy.
Top with more Parmesan, fresh herbs, and an optional extra drizzle of chili oil.
Recipe Developer
Victoria Oguta
