Creamy Heat Bolognese

Creamy Heat Bolognese is the ultimate weeknight pasta dish for anyone craving bold flavors and comforting textures. In just over 30 minutes, this recipe transforms simple pantry staples into a velvety, spice-kissed sauce that clings beautifully to your favorite pasta. The combination of crushed red pepper, smoked paprika, and creamy Parmesan creates a balanced flavor profile that’s both fiery and indulgent.

Unlike traditional bolognese, which often takes hours to simmer, this quick version delivers all the depth in a fraction of the time. The secret is browning the meat well, then layering in aromatics, tomato paste, and cream for a sauce that tastes rich yet feels light enough for a weeknight meal.

Did you know that bolognese originated in Bologna, Italy, where it was originally served with tagliatelle instead of spaghetti? This modern take nods to its roots while adding a little extra spice and cream for a twist that keeps everyone coming back for seconds. Perfect for busy evenings, this is a pasta night upgrade you’ll love.

Recipe Yield: 4 servings

INGREDIENTS

12 oz spaghetti or rigatoni
1 lb ground beef or Italian sausage
1 medium yellow onion, finely diced
1 cup tomato passata or crushed tomatoes
½ cup chicken or beef broth
½ cup heavy cream
¼ cup grated Parmesan cheese, plus more for serving
2 tbsp tomato paste
3 garlic cloves, minced
1 tbsp olive oil
1 tsp crushed red pepper flakes (adjust to taste)
1 tsp smoked paprika
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, for garnish

INSTRUCTIONS

1. Cook pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Brown the meat:
In a large skillet, heat olive oil over medium-high heat. Add ground beef or sausage, breaking it up with a spoon, and cook until browned, about 6–7 minutes. Drain excess fat if needed.

3. Sauté aromatics:
Reduce heat to medium. Add onion and cook until softened, about 4 minutes. Stir in garlic, red pepper flakes, smoked paprika, and oregano, cooking until fragrant, about 1 minute.

4. Build the sauce:
Stir in tomato paste and cook for 1 minute to deepen flavor. Add tomato passata and broth, stirring well. Simmer for 10 minutes, until slightly thickened.

5. Add cream and cheese:
Lower heat and stir in heavy cream and Parmesan. Season with salt and pepper. Let simmer for 2–3 minutes until creamy and luscious.

6. Combine with pasta:
Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.

7. Serve and garnish:
Divide among bowls, sprinkle with extra Parmesan, and garnish with fresh basil or parsley. Serve immediately.

Helpful Tips to Perfect This Recipe

• Balance the Heat: If you love spice, increase the crushed red pepper. For a gentler version, cut it in half but keep the smoked paprika for depth.
• Creamy Finish: Always stir the cream in last over low heat to prevent curdling and to keep the sauce silky.
• Upgrade the Pasta: Rigatoni or pappardelle hold the sauce beautifully. If using spaghetti, reserve extra pasta water to help bind everything together.