Spicy Calabrian Chili Pasta (Printable)

Bucatini bathed in a lively Calabrian chili oil sauce with garlic, anchovy, and parsley accents.

# What You Need:

→ Pasta

01 - 14.1 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 - 0.5 teaspoon crushed red pepper flakes, optional for additional heat
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, optional for serving

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

# Expert Advice:

01 -
  • It's ready in 25 minutes but tastes like you've been simmering it for hours.
  • The anchovies don't make it fishy—they dissolve into pure umami that makes you crave another bite.
  • One pan, one skillet, and you've got dinner that feels both elegant and reckless in the best way.
02 -
  • Don't overcook the anchovies or they'll turn bitter—they should dissolve into the oil like magic, not brown into little crispy bits.
  • The pasta water is your friend here; a little starch helps the oil cling instead of sliding off, which is the difference between a good dish and one that disappoints.
03 -
  • Slice your garlic instead of mincing it—the slices stay tender and sweet rather than turning sharp and acrid.
  • If your Calabrian chili paste seems thick, thin it slightly with a splash of the pasta water so it distributes evenly rather than clumping.
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