2 tablespoons olive oil
1/2 cup chopped white onion
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/4 cup Sriracha sauce (more or less to taste)
1 teaspoon dried oregano
2/3 cup half-and-half
10 ounces small pasta like penne or corkscrews
1 teaspoon salt
1/3 cup grated Parmesan cheese
2/3 cup shredded mozzarella cheese
Nonstick cooking spray
- Add the olive oil to a deep skillet over medium heat. When hot, add the onion, salt and black pepper. Cook for 4-5 minutes, or until the onion is translucent.
- Add the garlic and cook for a minute or so, taking care not to burn it.
- Add the diced tomatoes, tomato sauce, Sriracha and oregano to the skillet. Simmer the mixture, stirring occasionally, for about 15 minutes.
- Turn off the heat and add the half-and-half. Mix well.
- About halfway through simmering the sauce, preheat your oven to 375 degrees F. Lightly spray 5 (6 ounce) baking ramekins with the nonstick cooking spray and set aside.
- Add enough water to a pot to cover the pasta, along with 1 teaspoon of salt. Bring the water to a boil and add the pasta. Cook according to the package directions. Drain the pasta and put it back into the pot.
- Add all but about 2/3 cup of the sauce to the pasta, along with the Parmesan cheese, and mix well.
- Spoon the mixture into each of the baking ramekins, just to the top. Evenly divide the remaining sauce between each and pour it over the top of the pasta.
- Evenly divide the mozzarella cheese and sprinkle it on top of the pasta.
- Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and allow to cool for several minutes before serving. The pasta may still be hot, so use caution when eating.