Cheesy Orange Pasta

Why I’ll Love This Recipe

I love the vibrant orange sauce that coats each penne, giving traditional tomato-cream pasta an exciting twist. It’s indulgent yet simple—combining pantry staples like tomato paste and cream cheese to create a lush, satisfyingly cheesy meal in under 30 minutes. Plus, it’s vegetarian-friendly and easy to customize.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb penne pasta

• 2 ½ tsp salt (for pasta and seasoning)

• 3 tbsp olive oil

• ½ onion, diced

• 5 garlic cloves, minced

• 1 (6 oz) can tomato paste

• 2 oz cream cheese

• 1 cup heavy cream

• 1 cup mozzarella, shredded

• ½ cup grated Parmesan

• ½ cup reserved pasta water

• ½ tsp dried parsley

• ½ tsp black pepper

• ½ tsp chili powder

• ½ tsp paprika

Directions

1. Cook the penne in generously salted water until al dente, reserving ½ cup of pasta water.

2. While pasta cooks, heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 3–4 minutes.

3. Add minced garlic and cook until fragrant (30 seconds to 1 minute).

4. Stir in tomato paste and spices—parsley, black pepper, chili powder, paprika—and cook for another minute to deepen the flavor.

5. Reduce heat and whisk in cream cheese until a smooth sauce forms.

6. Pour in heavy cream and ½ cup reserved pasta water; stir until creamy and orange in color.

7. Add shredded mozzarella and grated Parmesan, stirring until melted and well combined.

8. Toss in cooked penne, coating evenly with the sauce.

9. Taste and adjust with salt, pepper, or spices as desired. Serve hot.

Servings and timing

• Servings: Makes about 4 generous portions.

• Total time: Approximately 25–30 minutes:

  • Prep: 5–7 minutes

  • Cooking: 18–23 minutes

Variations

• Protein boost: Stir in cooked chicken, sliced sausage, or crispy bacon for heartier fare.

• ** veggie-friendly:** Add sautéed mushrooms, spinach, or roasted bell peppers when mixing in the cream.

• Spice it up: Increase chili powder or sprinkle in red pepper flakes for extra heat.

• Cheesy swap: Use Gouda, cheddar, or Fontina in place of mozzarella for different flavor nuances.

Storage/reheating

• To store: Cool completely, transfer to an airtight container, and refrigerate for up to 3–4 days.

• To reheat: Gently warm in a saucepan over low heat with a splash of milk or cream to revive creaminess. Microwave reheating also works—stir halfway and add a little liquid to prevent dryness.

FAQs

Can I use a different pasta shape?

Yes—I love using penne since it holds the sauce well, but rigatoni, farfalle, or rotini would work perfectly too.

What if I don’t have cream cheese?

I recommend using mascarpone or Greek yogurt as a substitute—though yogurt gives a tangier kick and creaminess.

Is tomato paste necessary?

Yes, it gives the signature orange hue and concentrated tomato flavor. If you only have tomato sauce, use more cream cheese and reduce the liquid slightly for texture.

Can I make this ahead?

I can prep the sauce a day early, cool it, and refrigerate. Reheat gently, then stir in freshly cooked pasta just before serving to retain that vibrant color and creamy texture.

How can I lighten it up?

For a lighter version, I use half-and-half instead of heavy cream and reduce cheese by about one-third—still delicious, but with fewer calories.

Conclusion

This Cheesy Orange Pasta has quickly become one of my favorite comfort meals—because it’s rich, cheesy, vibrant, and most importantly, easy to make. Let yourself indulge in that silky sauce and customize it however you want. I hope it finds a spot in your recipe repertoire!