This is one of those recipes that surprises people. You say “spicy cottage cheese pasta” and they raise an eyebrow… until they take a bite. Then it’s all over. Creamy, spicy, cozy, and ready in under 30 minutes. It’s my go-to when I want something filling but still light. If you’re into bold flavors and creamy tomato sauces, you’re going to love this one.
Why I Love This Recipe
I started making this when I was out of ricotta but had cottage cheese in the fridge. Best kitchen accident ever.
- It’s quick and easy—ready in 30 minutes or less
- Has that creamy-tangy-spicy combo that’s super addictive
- Cottage cheese adds protein without feeling heavy
- Way cheaper than takeout, but still feels fancy
What You’ll Need
- 8 oz penne pasta (or any short pasta)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 (15 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
- 1/2 cup full-fat cottage cheese
- Fresh basil, torn (for garnish)
- Freshly grated parmesan (optional)
Pro Tips
- Don’t skip the sugar—it balances the acidity in the tomatoes
- Add more red pepper flakes if you love heat
- Use full-fat cottage cheese for the best creamy texture
- Let the sauce simmer a bit before adding the cottage cheese so the flavor deepens
- Reserve a little pasta water to loosen up the sauce if it gets too thick
Tools You’ll Need
- Medium pot (for boiling pasta)
- Large sauté pan
- Wooden spoon
- Knife and cutting board
- Colander
- Serving bowl
Substitutions and Variations
- Swap penne for rigatoni, fusilli, or spaghetti
- Use ricotta instead of cottage cheese for a milder flavor
- Add sautéed spinach or mushrooms for extra veggies
- Stir in grilled chicken or shrimp for more protein
Make Ahead Tips
- Sauce can be made 2 days ahead and kept in the fridge
- Reheat gently and stir in the cottage cheese just before serving
- You can cook pasta ahead and toss with a little oil so it doesn’t stick
Recipe
Servings: 2-3
Total Time: 25-30 minutes
Step 1: Boil the Pasta
Cook 8 oz penne pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
Step 2: Sauté the Onion and Garlic
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add 1 small diced onion and sauté for 3-4 minutes until soft. Add 3 minced garlic cloves and cook for 1 minute more.
Step 3: Add Spice and Tomatoes
Add 1 teaspoon crushed red pepper flakes, 1 tablespoon tomato paste, and cook for 1 minute. Then pour in 1 (15 oz) can of crushed tomatoes, 1 teaspoon sugar, a pinch of salt and pepper. Simmer for 10 minutes, stirring occasionally
Step 4: Stir in Cottage Cheese
Turn off the heat. Add 1/2 cup full-fat cottage cheese and stir until creamy and blended.
Step 5: Add Pasta and Toss
Add the drained pasta to the sauce. Toss everything together until pasta is well coated. Add a splash of reserved pasta water if needed.
Step 6: Serve and Garnish
Spoon pasta into a bowl. Top with torn fresh basil and a sprinkle of grated parmesan (if using).
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove with a splash of water or milk
- Don’t freeze—cottage cheese can get weird when frozen
Macros (Per Serving – Based on 3 Servings)
- Calories: 430
- Protein: 19g
- Fat: 12g
- Carbs: 60g
- Fiber: 5g
- Sugar: 9g
Why This Recipe Works (Quick Science)
The cottage cheese melts into the acidic tomato sauce, creating a creamy texture without using heavy cream. The red pepper flakes bloom in oil, releasing their flavor and adding depth to the dish. Sugar helps balance out the natural acidity of the tomatoes so it’s not too sharp.
Common Mistakes
- Adding cottage cheese while the sauce is boiling—it can curdle
- Not seasoning the pasta water—bland pasta = bland dish
- Forgetting to save pasta water—it helps adjust the sauce texture
- Overcooking the garlic—it turns bitter fast
What to Serve With
- Garlic bread or crusty sourdough
- A crisp green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- A glass of something cold and bubbly (even just sparkling water with lemon)
FAQ
Can I use low-fat cottage cheese?
Yes, but full-fat gives the best texture.
Is this dish spicy?
It has a good kick, but you can dial it down by using less red pepper flakes.
Can I use fresh tomatoes instead of canned?
You can, but the flavor won’t be as deep unless you cook them down for a long time.
How long does it last in the fridge?
Up to 3 days. Just reheat gently and stir well.
Final Thoughts
This spicy cottage cheese pasta is pure comfort food with a kick. It’s easy, fast, and packed with flavor. Try it out, snap a pic, and leave a comment to let me know how it turned out or if you tweaked it. I love hearing how others make it their own.