Spicy Calabrian Chili Pasta (Print version)

Bucatini with fragrant Calabrian chili oil, anchovy, garlic, parsley, and a hint 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
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

# 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 2–3 minutes until fragrant and anchovies have dissolved.
03 - Stir in Calabrian chili paste and red pepper flakes. Cook for 1–2 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 -
  • Ready in 25 minutes but tastes like you spent hours coaxing out the flavors.
  • The anchovy dissolves completely, adding depth without fishiness—a trick that changed how I cook.
  • Heat builds gently instead of shocking your mouth, giving you time to appreciate the garlic and oil.
02 -
  • Never skip reserving pasta water—it's the difference between a separated oily mess and a silky sauce that clings to every strand.
  • The anchovy doesn't taste fishy once it dissolves; it becomes pure savory magic, but only if you cook it low and slow rather than rushing it over high heat.
03 -
  • Taste the chili paste before committing to the full 3 tablespoons—some brands are fiercer than others, and you can always add more but can't take it back.
  • Keep the skillet on medium heat throughout; high heat will burn the garlic and make the anchovies bitter instead of silky.
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