Creamy Tomato Spinach Pasta | kukskitchen

Creamy Tomato Spinach Pasta

This creamy tomato spinach pasta is one of those comforting dishes that comes together with very little effort but feels deeply satisfying. I often make it on evenings when I want something warm and indulgent without spending too much time in the kitchen.

I remember the first time I tried something similar, a simple pasta where the sharpness of tomatoes met the softness of cream, creating a sauce that was both rich and bright. Over time I started adding little touches, garlic for depth, spinach for freshness, and chilli flakes for a gentle kick. Now it has become one of those reliable dishes that always pleases. Simple ingredients, but a bowl that feels like comfort.

 A few things before we start: 

• Salt the pasta water well. It should taste like the sea. This is the first layer of seasoning for the whole dish. The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

• Cook the tomato paste briefly. Let it fry for a minute or two before adding the crushed tomatoes. This deepens the flavour and removes the raw taste.

• Reserve a little pasta water. A few tablespoons stirred into the sauce can help loosen it and make it coat the pasta better.

• Do not overcook the spinach. Add it at the end and let it just wilt into the sauce to keep its colour and freshness.

• Balance the cream and acidity. If the tomatoes taste too sharp, a little extra cream or Parmesan will round the sauce nicely.

• Finish with heat and herbs. A pinch of chilli flakes and fresh basil right before serving lifts the whole dish.

 

Ingredients

• Pasta – 12 oz rigatoni (or any pasta of your choice)

• Olive oil – 2 tbsp

• Garlic – 4 cloves, minced

• Onion – 1 medium, finely chopped

• Tomato paste – 2 tbsp

• Crushed tomatoes – 1 can (14 oz)

• Heavy cream – 1 cup
  (substitute coconut cream for a dairy-free option)

• Spinach – 2 cups fresh, packed

• Red pepper flakes – 1 tsp (adjust to taste)

• Parmesan cheese – ½ cup, grated (optional)

• Salt and pepper – to taste

• Fresh basil – a small handful, torn (optional)

• Crushed chilli flakes – for garnish

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions (about 10–12 minutes). Drain and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 4–5 minutes, until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour.
Add the crushed tomatoes, mix well, and let the sauce simmer for about 5 minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for another 3–5 minutes, until the sauce thickens slightly.

5. Add the spinach
Stir in the fresh spinach and cook until wilted. Season with red pepper flakes, salt, and pepper. If using, add the Parmesan now for extra creaminess.

6. Combine
Add the drained pasta to the skillet and toss well so the rigatoni is fully coated in the creamy tomato sauce.

7. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot, with extra Parmesan on the side for those who like it richer.

Kozhikode Style Chicken Biriyani – My Paragon Inspired Version

There are some dishes you cook… and then there are dishes that carry a place, a memory, and a whole coastline in their aroma.

The Kozhikode Biriyani That Stole My Heart

For me, this chicken biriyani is Kozhikode on a plate.

The first time I truly understood what Malabar biriyani meant was after I got married. My husband, being from Kozhikode, spoke about the legendary Paragon biriyani with the kind of reverence usually reserved for family elders. According to him, the rice had to be separate yet soft, the chicken juicy and coated in masala that was fragrant but never overpowering, the ghee present but not heavy, and the balance of mint, fried onions, and whole spices absolutely precise.

No pressure, right?

I began experimenting slowly. Adjusting the spice ratios. Reducing the heat of the chillies. Increasing the fragrance of mace and nutmeg. Frying onions a little darker. Cooking the rice just until brittle but still white. Every attempt brought me closer to that Kozhikode magic.

And then one day, it happened.

That moment when the lid was opened after dum. The steam rose. The saffron kissed rice glistened. The aroma filled the kitchen. My husband took one bite, paused dramatically, and said, “This tastes like home.”

That was it. That was the approval I was waiting for.

This recipe is the result of all those small adjustments and careful technique. It is rich but balanced. Fragrant but not aggressive. Comforting but celebratory. The kind of biriyani that tastes even better the next day and makes guests quietly go back for seconds.

So here it is. My Kozhikode inspired chicken biriyani. Made with patience, generous ghee, and a lot of heart.

Welcome to Kukskitchen. Let’s begin.

A Few Things Before You Start

Try to use chicken with bones. It adds much more flavour and depth.

For a quicker version, I do the dum in my Ninja Foodi.

If using the stove top method for the final cooking, place the biriyani pot over a flat pan such as a dosa kallu to avoid direct contact with heat. Seal the lid tightly using chapathi dough to trap all the steam inside.

Ingredients

For the Rice

4 cups rice
4 teaspoons salt
6 cardamom
6 small pieces cinnamon
6 cloves
Half teaspoon ajwain or carom seeds
Half teaspoon perum jeerakam
1 tablespoon ground ginger garlic green chilli paste
A handful of sliced onions

Chicken - 2 kilograms chicken preferably with bones

Ghee - 375 grams or to your arteries’ content

Onions - 6 large onions thinly sliced and deep fried

Fresh Paste

3 inch piece ginger
3 whole garlic pods
8 green chillies or more to taste

Whole Spices for Biriyani Masala

2 inch cinnamon
6 cloves
10 grams nutmeg
10 grams mace
6 cardamom
1 teaspoon cumin
1 teaspoon fennel seeds
Quarter teaspoon shahjeera
10 peppercorns

Garnish

15 cashew nuts
30 raisins

Saffron - A pinch soaked in quarter cup warm milk

Salt to taste

Coriander and mint leaves 1 and a half cups

Method

Prepare the Masala

Dry roast the whole spices listed under the biriyani masala section until fragrant and the oils are released. Cool completely and grind into a fine powder.

Grind ginger garlic and green chillies into a coarse paste. I use the same blender as it saves washing up.

Fry Garnishes

Fry cashews and raisins in ghee and set aside.

Fry the thinly sliced onions in half the ghee until crispy and golden brown. Set aside.

Cook the Rice

In a heavy bottomed pot sauté the whole spices listed under the rice section in ghee.

Add the rice and remaining ingredients from the rice section. Sauté until the rice turns slightly brittle but remains white in colour.

Add salt and water.

I use the Ninja Foodi sauté function, then close the lid and turn off the heat. By the time the chicken is cooked the rice is perfectly ready for layering.

Cook the Chicken

In a wide bottomed pan sauté the ground ginger garlic green chilli paste in ghee until the raw smell disappears.

Add the chicken pieces.

Add salt, most of the fried onions leaving about one cup for layering, and half of the powdered masala.

Mix well so the chicken is evenly coated.

The idea is that the chicken gets colour from both the fried onions and the heat of the pan, while the flavour of the ground paste diffuses beautifully into the flesh.

Layering The Most Important Step

This is where all the magic happens.

In a deep pot known as a biriyani chempu spread the cooked chicken at the bottom.

Sprinkle some fried onions over it.

Add all the mint and coriander leaves.

Layer the partially cooked rice on top.

Pour over the remaining ghee.

Drizzle the saffron soaked milk evenly.

Be generous with the ghee as it adds a lot of taste.

Final Dum

Oven Method

Close with a tight lid and bake at 100 degrees Celsius for 20 to 30 minutes.

Ninja Foodi Method

Use oven mode at 120 degrees Celsius for 5 minutes. It switches off automatically. Slide the pressure cooker knob to seal so it stays airtight and leave it undisturbed until ready to serve.

Stove Top Method

Place the pot on a flat dosa kallu to prevent direct heat contact. Seal the lid tightly with chapathi dough. Cook on very low heat for 20 to 25 minutes.

Serving Tip

Once done gently spoon out the rice. Carefully remove the large mint and coriander leaves. Getting a whole bite of leaf with the rice can leave a strong aftertaste so I prefer to remove them before serving.

 If you found this post useful, I would really love for you to pin it or share it with your social media followers please using the buttons below and keep me motivated. Thank you xx Cheers Sherin Jos