Spicy Calabrian Chili Pasta (Printable View)

Bucatini coated in spicy Calabrian chili oil balanced by anchovy, garlic, and fresh parsley.

# What You’ll Need:

→ Pasta

01 - 14 oz bucatini pasta

→ Sauce

02 - 4 tablespoons extra virgin olive oil
03 - 3 tablespoons Calabrian chili paste or 2 tablespoons finely chopped Calabrian chilies in oil
04 - 4 garlic cloves, thinly sliced
05 - 6 anchovy fillets, drained and chopped
06 - 1/2 teaspoon crushed red pepper flakes, optional for additional heat
07 - 1/2 teaspoon sea salt
08 - Freshly ground black pepper to taste

→ Finishing

09 - 1/4 cup fresh flat-leaf parsley, chopped
10 - Zest of 1 lemon
11 - 1/4 cup grated Pecorino Romano or Parmesan cheese, optional for serving

# How To Make It:

01 - 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 the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and anchovy fillets, sautéing for 2 to 3 minutes until fragrant and anchovies have dissolved completely.
03 - Stir in Calabrian chili paste and red pepper flakes. Cook for 1 to 2 minutes, allowing the flavors to fully infuse into the oil.
04 - Add the drained bucatini to the skillet, tossing thoroughly to coat in the chili oil. If needed, add reserved pasta water one splash at a time until the sauce clings evenly to the pasta.
05 - Season with salt and black pepper to taste. Remove from heat and mix in chopped parsley and lemon zest.
06 - Transfer to serving plates immediately and top with grated Pecorino Romano or Parmesan cheese if desired.

# Best Practices:

01 -
  • It comes together faster than you can set the table, which means spicy, restaurant-quality pasta on a weeknight without the stress.
  • The anchovies vanish into the oil like a secret ingredient nobody guesses, but everyone tastes as an inexplicable savory depth.
02 -
  • The pasta water is not optional filler—it's what transforms a slick oil coating into an actual sauce that makes sense, so don't drain and dump it carelessly.
  • Tasting constantly while you build the sauce changes everything, because the salt level, spice intensity, and balance of flavors all depends on your preference and your specific ingredients.
03 -
  • Buy Calabrian chilies in oil rather than the dried version—they're easier to use, more flavorful, and you get a bonus jar of infused oil to drizzle on other things.
  • Keep the pasta water in a measuring cup rather than a bowl so you can add it in precise splashes without overshooting and creating a watery disaster.
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