Spicy Calabrian Chili Pasta (Printable)

Bucatini with spicy Calabrian chili oil, garlic, anchovies, parsley, and a touch of lemon zest.

# What you 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

→ Finish

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 bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
02 - While 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 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 comes together in under 25 minutes, which means you can make something restaurant-worthy on a random weeknight without the stress.
  • The heat builds slowly and lingers beautifully, giving you that satisfying burn without overwhelming everything else on the plate.
  • Anchovies might sound intimidating, but they dissolve completely into the oil, adding a savory depth that makes people ask what your secret ingredient is.
02 -
  • The pasta water is genuinely important—it's starchy and helps the sauce cling to the pasta instead of pooling at the bottom of the plate, so don't skip saving it.
  • Don't add the parsley and lemon zest until the very end; heat will turn the parsley dark and dull, and you lose the bright citrus punch that makes this dish feel alive.
03 -
  • If you can't find Calabrian chili paste, you can make a rough substitute by chopping fresh red Calabrian chilies in oil, but taste as you go because it might be spicier than the paste.
  • A crisp white wine like Verdicchio or Pinot Grigio isn't just a pairing—it's essential to cool your palate between bites and balance the heat with its acidity.
Return