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

1. 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.

2. Preheat the oven to high broil.

3. 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.

4. Pulse the tomatoes, onions, garlic, and olive oil in a food processor.

5. Meanwhile, cook the pasta according to the package instructions. Drain it in a colander and reserve.

6. 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.

7. Place the pasta into a baking pan. Top with shaved Parmesan cheese. Bake for 10 minutes or until golden

8. 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. 

Main Course, Side Dish

American

pasta entreefall dinnercasseroleeasy weeknight mealspasta bakemake ahead mealpasta side dish

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.