Spicy Calabrian Chili Pasta (Printable)

Fiery bucatini tossed in Calabrian chili oil with garlic, anchovy, parsley, and lemon zest.

# 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
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

# Method:

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 comes together in under 25 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours on it.
  • The anchovy dissolves into the oil and becomes this salty, umami backbone that most people won't even identify as fish—it just makes everything taste more like itself.
  • You control the heat level completely, so whether you like a gentle warmth or genuine spice, this bends to your preference.
02 -
  • Don't drain your pasta water and walk away—save at least a cup before draining, because this sauce is silky and thin by design, and that starchy pasta water is what turns it into something that actually clings instead of pooling at the bottom of the bowl.
  • Anchovies dissolved into warm oil don't taste fishy; they taste like umami and salt, so even if you've never used them before, this is the dish to start with—it changed everything for me.
03 -
  • If you can't find Calabrian chili paste, buy the whole chilies in oil and chop them fine; the oil they come in is precious, so use that too.
  • Make this sauce first and keep it warm while your pasta finishes cooking—it's faster than trying to time them perfectly, and warm sauce is always more forgiving than cooling sauce.
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