Spicy Calabrian Chili Pasta (Printable)

Bucatini in Calabrian chili oil with garlic, anchovy, parsley, and lemon zest. A fiery Italian classic.

# Components:

→ Pasta

01 - 14.1 oz bucatini pasta

→ Sauce

02 - 4 tablespoons extra virgin olive oil
03 - 3 tablespoons Calabrian chili paste
04 - 4 garlic cloves, thinly sliced
05 - 6 anchovy fillets, drained and chopped
06 - 0.5 teaspoon crushed red pepper flakes
07 - 0.5 teaspoon sea salt
08 - Freshly ground black pepper to taste

→ Finish

09 - 0.25 cup fresh flat-leaf parsley, chopped
10 - Zest of 1 lemon
11 - 0.25 cup grated Pecorino Romano or Parmesan cheese

# Directions:

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.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and anchovies, sautéing for 2 to 3 minutes until fragrant and anchovies have dissolved.
03 - Stir in Calabrian chili paste and red pepper flakes. Cook for 1 to 2 minutes, allowing the flavors to infuse the oil.
04 - 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.
05 - Season with salt and black pepper. Remove from heat and mix in chopped parsley and lemon zest.
06 - Transfer to serving plates immediately, topped with grated Pecorino Romano or Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight spice cravings can actually be satisfied.
  • The anchovies melt completely into the oil, so even skeptics end up raving about the savory depth without realizing what made it taste so good.
  • It's the kind of dish that tastes effortless but makes you feel like you've pulled off something impressive.
02 -
  • Don't let the anchovies brown or they'll taste fishy and harsh—keep your heat at medium and watch carefully; they should dissolve into the oil, not crisp up.
  • The pasta water is not optional despite how simple that seems; that starchy liquid is what transforms the oil from a coating into an actual sauce that hugs each strand of pasta.
03 -
  • If you can't find Calabrian chili paste, look for Calabrian chilies packed in oil at Italian markets or online—they're worth seeking out rather than substituting with generic chili flakes.
  • A vegetarian version works beautifully if you replace the anchovies with capers; the briny quality isn't identical but it's genuinely delicious and gives you another umami anchor.
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