Tikka Masala Pasta

5 from 1 vote

Tikka masala pasta is the comfort food dinner you didn’t know you needed. It’s creamy, spicy, and tastes just like you’d imagine chicken tikka masala sauce on pasta would!

Servings servings

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

½ pound rigatoni
1 tablespoon vegetable oil
¼ medium yellow onion diced
1 teaspoon minced garlic
1 teaspoon minced ginger
14 ounces crushed tomatoes
½ cup heavy cream
½ medium lemon juiced
1 teaspoon dried fenugreek leaves
2 tablespoons cilantro chopped, plus extra for garnish
1 tablespoon butter

Spice Blend

¾ teaspoon kashmiri red chili powder
¾ teaspoon garam masala
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
1 pinch salt

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve some pasta water before draining.
In the meantime, combine the spice blend in a small bowl and set aside.
Heat the oil in a large sauté pan over medium heat. Once hot, add the onion, garlic, and ginger and sauté until soft, about 2 to 3 minutes.
Sprinkle in the spice blend and stir to combine with the onions, garlic, and ginger. Cook until fragrant, about 30 seconds to 1 minute.
Then, stir in the crushed tomatoes and heavy cream until well combined. Simmer the sauce for about 5 minutes, lowering the heat if it starts bubbling too much.
Add the lemon juice, dried fenugreek leaves, chopped cilantro, and butter. Stir to combine well and make sure all the butter has melted.
Add the rigatoni to the sauce and stir to combine. Make sure the pasta is well coated in the sauce, and add a splash or two of pasta water to help it cling.
Serve hot, garnished with additional chopped cilantro.

Notes

Specialty ingredients: You should be able to find kashmiri chili powder and dried fenugreek leaves at an Indian or Asian market, or a specialty spice store if there’s one near you. Sometimes you can even find these ingredients online. If you can’t find them, substitute in ground red cayenne pepper for the chili powder and skip the fenugreek.

Serving suggestions: This pasta is super saucy and creamy, so it’s best served with fresh bread! Use it to sop up extra sauce, or serve it with some dipping oils or butter. Or, go with a lighter side of mixed greens tossed with your favorite olive oil and balsamic.

Storing and reheating: You can store leftover tikka masala pasta in an airtight container in the fridge for up to 5 days. Reheat single servings in the microwave for about 2 minutes, stirring halfway through.

Author: Nicole Langdon

Calories: 822kcal

Course: Dinner, Main Course

Cuisine: Fusion, Indian, Italian

Keyword: butter, cilantro, coriander, crushed tomatoes, cumin, fenugreek, garam masala, garlic, ginger, heavy cream, kashmiri chili powder, lemon juice, paprika, rigatoni, salt, turmeric, vegetable oil, yellow onion

Nutrition