Serving Size: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
If you think red sauce pasta is just tomato and oil, you haven't met Boombay's version. This bowl is bold, spicy, and totally addictive, thanks to Boombay Schezwan Sauce.
Every bite is a perfect blend of comfort and punch, and it comes together in under 30 minutes.
Ingredients (Serves 2)
- 200 g pasta (penne, fusilli, or any cut)
- 4 tbsp Boombay Schezwan Sauce
- 2 tbsp cold-pressed sesame oil
- 3–4 fresh tomatoes, roughly chopped (or 1 cup tinned crushed tomatoes)
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh basil or parsley (optional)
- 1 cup pasta water (reserved after draining)
- Parmesan or vegan cheese (optional, for serving)
How to Make Easy Schezwan Pasta
1. Build Your Flavour Base
Heat cold-pressed sesame oil in a heavy-bottomed pan over medium flame. Add diced onion and cook until golden and soft, about 3–4 minutes. Toss in minced garlic and let it perfume the oil for 30 seconds. No longer or it burns.
2. Build the Tomato Base
Add your fresh or tinned tomatoes. Stir well and let it bubble away for 5–7 minutes until the tomatoes break down and the mixture thickens. You want a sauce, not a watery base. Mash with the back of a wooden spoon if using fresh tomatoes.
3. Sauce It Up
Stir in 4 tbsp of Boombay Schezwan Sauce. Watch the sauce deepen as the cold-pressed sesame oil and spices meld into the tomato base. Let it bubble gently for 1–2 minutes. Don't cook it hard. You want the vibrant Schezwan character to stay bright.
Taste. Add salt and black pepper as needed. If the sauce feels thick, add pasta water a splash at a time until you reach a silky consistency that coats a spoon.
4. Pasta Time
While your sauce simmers, bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, tender but with a slight bite. Reserve 1 cup of pasta water before draining. This starch-rich water ties the sauce to the pasta.
5. Toss and Coat
Add the drained pasta directly to the sauce. Using two forks or tongs, toss continuously for 30–45 seconds. Every strand should be coated, glossy, and clinging to the sauce. Add a touch more pasta water if needed to loosen it. You want flow, not clump.
6. Serve with a Boom
Divide into bowls. Top with a crack of black pepper, torn basil or parsley, and cheese if using. Eat immediately while hot and the flavours are singing.
Why This Pasta Hits Different
No bland bites: Boombay Schezwan Sauce brings layers of umami, heat, and depth built on cold-pressed sesame oil and Kashmiri chilli. It transforms regular pasta into something unforgettable.
Layered flavour: Most red sauce pasta relies on tomato acidity alone. It's one-dimensional. Boombay Schezwan creates a conversation. Warm, savoury, with a playful chilli kick.
Customise it: Toss in capsicum, fresh corn kernels, or sliced mushrooms in the last minute of cooking. For baked penne, layer with ricotta or cashew cream, top with breadcrumbs, and bake at 180°C for 15 minutes. For creamy pasta, stir in coconut milk or cashew cream after tossing.
Ready in 25: Big flavour, minimal effort.
Tips & Tricks
- Want more heat? Add another spoonful of Boombay Schezwan Sauce.
- Can't find fresh tomatoes? Tinned tomatoes are often better. They're ripe and consistent. Use 1 cup and skip the extra cooking time.
- Never thin the Boombay sauces. The moment you thin them, the flavour balance breaks. They're formulated to stand alone.
- Pair with garlic bread and a side salad dressed in Boombay's Balsamic + Black Pepper.
Final Thoughts
This isn't just pasta. It's Boombay's Schezwan pasta. Bold, spicy, and comforting, it's the kind of bowl you'll crave again and again. Grab your fork, turn up the heat, and let Boombay Schezwan Sauce do the heavy lifting. Ready to go viral in your own kitchen?
For more flavour-packed recipes like Schezwan Chicken Fried Rice and Spicy Chilli Oil Noodles, follow @boombayway and keep the boom alive.
Premium taste without the premium prep times.
Tried one? Tag @boombayway and show us your Boombay-style creations.
FAQs
Q. What pasta shape works best for Schezwan pasta?
Short pasta like penne, fusilli, or rigatoni holds chunky sauces better than long noodles. The ridges and curves trap the sauce, giving you more flavour in every bite.
Q. Can I make Schezwan pasta without tomatoes?
Yes, skip the tomatoes and increase the Schezwan sauce slightly for a saucier finish. Add a splash of pasta water to create a glossy coating that clings to the pasta.
Q. How do I make my pasta sauce less spicy?
Reduce the Schezwan sauce quantity and add a spoonful of coconut cream or cashew cream. The creaminess balances the heat without dulling the overall flavour.
Q. Why does my pasta taste bland even with sauce?
You probably undersalted the pasta water or didn’t use enough sauce. The water should taste like the sea. Starchy, well salted water seasons the pasta from the inside, and enough sauce helps coat each bite so it doesn’t fall flat.
Q. Can I use dried herbs instead of fresh basil?
Dried herbs work, but add them earlier during the tomato cooking stage so they rehydrate. Fresh herbs go on top at the end to keep their bright, aromatic punch.
Q. How do I store leftover Schezwan pasta?
Refrigerate in an airtight container for up to 2 days. Reheat with a splash of water in a pan over medium heat. Microwaving works but can dry out the pasta slightly.