Spicy Calabrian Chili Pasta

This Spicy Calabrian Chili Pasta is a bold and vibrant Italian dish that brings the authentic heat of southern Italy to your kitchen. Featuring thick bucatini tossed in a fiery oil-based sauce, this meal perfectly balances the intensity of Calabrian chilies with the savory depth of garlic and anchovies, all brightened by fresh parsley and lemon zest.

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Bucatini is the ideal choice for this recipe, as its hollow center captures the spicy oil sauce, ensuring every bite is packed with flavor. Whether you are looking for a quick weeknight dinner or an impressive spicy meal for guests, this dish offers a vibrant taste of the Mediterranean.

Ingredients

• 400 g bucatini
• 4 tbsp extra virgin olive oil
• 3 tbsp Calabrian chili paste (or 2 tbsp finely chopped Calabrian chilies in oil)
• 4 garlic cloves, thinly sliced
• 6 anchovy fillets, drained and chopped
• 1/2 tsp crushed red pepper flakes (optional, for extra heat)
• 1/2 tsp sea salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped
• Zest of 1 lemon
• 1/4 cup grated Pecorino Romano or Parmesan cheese (optional, for serving)

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Step 2

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and anchovies, sautéing for 2–3 minutes until fragrant and anchovies have dissolved.

Step 3

Stir in Calabrian chili paste and red pepper flakes. Cook for 1–2 minutes, allowing the flavors to infuse the oil.

Step 4

Add the drained bucatini to the skillet, tossing to coat in the chili oil. If needed, add reserved pasta water, a splash at a time, until the sauce clings to the pasta.

Step 5

Season with salt and black pepper. Remove from heat and mix in chopped parsley and lemon zest.

Step 6

Serve immediately, topped with grated Pecorino Romano or Parmesan if desired.

Zusatztipps für die Zubereitung

To ensure a smooth process, have your large pot and skillet ready, along with a grater for the lemon and cheese. This recipe contains wheat, fish, and milk (if cheese is added), so be mindful of allergies when preparing for guests.

Varianten und Anpassungen

For a vegetarian version, omit the anchovies and add one tablespoon of capers for a similar briny flavor. You can also adjust the chili quantity to your preferred spice level or substitute spaghetti if bucatini is unavailable.

Serviervorschläge

This dish is best paired with a crisp white wine such as Verdicchio or Pinot Grigio. Serve immediately while hot, topped with an extra sprinkle of Pecorino Romano or Parmesan for a savory finish.

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With 470 calories and 15g of protein per serving, this pescatarian-friendly pasta is a satisfying and flavorful main dish. Enjoy the bold and authentic heat of Calabria in every forkful.

Questions & Answers

→ What pasta works best with Calabrian chili oil?

Bucatini is ideal due to its hollow shape, which captures the vibrant chili oil sauce well. Spaghetti can be used as a substitute.

→ How can I adjust the spice level?

Modify the amount of Calabrian chili paste or add crushed red pepper flakes to increase heat according to your preference.

→ What role do anchovies play in the dish?

Anchovies add a savory depth and umami that enhances the chili oil’s boldness without overpowering it.

→ Is there a vegetarian alternative?

Omit the anchovies and add a tablespoon of capers for briny flavor that complements the chili oil.

→ How should I serve this pasta for best taste?

Serve immediately after tossing with parsley and lemon zest, optionally topped with grated Pecorino Romano for extra richness.

→ What wine pairs well with this dish?

A crisp white wine like Verdicchio or Pinot Grigio complements the fiery and savory notes beautifully.