I adore this pasta for its speed and bold flavor: creamy, smoky, evenly spiced with paste, and lightly tangy from tomato paste. It comes together in about 15 minutes using just one pan—elegant comfort food at its finest.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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300 g spaghetti (or your preferred pasta)
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2 Tbsp olive oil
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4 garlic cloves, grated or finely chopped
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40 g butter
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140 g double-concentrated tomato paste
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1 tsp sugar
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240 ml double cream
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100 g paste
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40 g freshly grated Parmesan cheese
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Freshly cracked black pepper to finish
directions
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Bring a pot of salted water to boil and cook the pasta until al dente. Reserve about ¼–½ cup of the cooking water, then drain.
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While pasta cooks, heat olive oil in a large pan over low heat. Add garlic and tomato paste, cooking gently for about 30 seconds.
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Stir in butter until melted, then whisk in the paste until evenly incorporated.
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Add pasta and about ¼ cup of reserved pasta water. Toss well to coat; if sauce is too thick, add more water to reach desired consistency.
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Stir in Parmesan, season with cracked black pepper, and serve immediately.
Servings and timing
This recipe serves 4 people. Total cooking time is about 15 minutes, with minimal prep—perfect for dinner when you want bold, restaurant-style flavor fast.
Variations
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With sausage: stir in crumbled sausage and orecchiette pasta in place of spaghetti for a chunkier, heartier dish. Described in Desert Island’s “sausage pasta.”
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Swap cream: use mascarpone or crème fraîche instead of cream for a silkier finish.
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Add brightness: stir in fresh basil or lemon zest just before serving.
storage/reheating
This pasta is best eaten fresh. If you have leftovers, store them in the fridge for up to 1 day, then reheat gently in a pan with a splash of water or cream to revive the sauce. Overcooked reheated sauce may lose its creaminess.
FAQs
Can I make this gluten-free?
Yes—use gluten-free pasta and ensure your paste and cream ingredients are certified gluten-free.
How spicy will it be?
Spice depends on the paste. I taste it first and adjust—if needed, I add chili flakes or reduce the pastefor mild heat.
Can I meal-prep this dish?
You can make the sauce ahead, refrigerate, and reheat before tossing with freshly boiled pasta and a splash of water to loosen.
Conclusion
This Spicy Pasta is my go-to when I need something fast yet flavor-packed. Creamy, smoky, and laced with Calabrian heat, it feels indulgent but is surprisingly simple to make. Let me know if you’d like tips for vegan swaps, serving ideas, or alternate pasta shapes!
Print
Spicy Pasta
A luxurious, fiery one‑pan spaghetti dish featuring Calabrian nduja melded into a creamy tomato‑sauce, finished with butter, cream, and Parmesan for a rich, umami‑packed bowl — ready in just 15 minutes.
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
300 g spaghetti
2 Tbsp olive oil
4 garlic cloves, grated
40 g unsalted butter
140 g double‑concentrated tomato paste
1 tsp sugar
240 ml double cream
100 g paste
40 g Parmesan cheese, grated, plus more for serving
Freshly ground black pepper, to taste
Instructions
Cook the spaghetti in a large pot of generously salted boiling water until al dente. Reserve ½ cup cooking water, then drain the pasta.
While pasta cooks, heat olive oil in a large pan over low heat. Add garlic and tomato paste; cook for about 30 seconds.
Stir in butter until melted, then whisk in the paste until dissolved.
Pour in double cream and bring briefly to a simmer. Stir in Parmesan until melted and sauce becomes silky smooth.
Add the drained spaghetti and ¼ cup reserved pasta water; toss until pasta is fully coated in sauce and sauce thickens. Add more pasta water if needed to loosen texture. Finish with black pepper.
Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
