Spicy Spaghetti in 15 Minutes
Spicy spaghetti pasta is truly one of a kind. Each strand of spaghetti is generously coated in the velvety, fiery sauce making it absolutely irresistible!
If you like chili oil then I’m certain that you will LOVE this spicy spaghetti recipe! Not only is it incredibly tasty, it’s also easy, quick and economical.
This 15-minute pasta recipe is also a great meal prep option. You can make a large batch of the spicy spaghetti sauce and add it to cooked pasta when you want a quick and delicious under 30-minute meal!
Spicy Spaghetti Recipe
This is an overview of all the ingredients and steps to make spicy spaghetti pasta. Refer to the recipe card below for details.
Ingredients
- Pasta: Spaghetti is the best choice as it works well with oil-based sauces.
- Oil: Olive oil adds the right flavor and aroma.
- Red chili flakes: Choose milder varieties of red chili flakes like aleppo, red pepper, or pablano flakes. This way you can get the bright red hue without the heat.
- Paprika: Paprika adds a lovely red hue to the dish. Use smoked paprika for added flavor.
- Onion: Sweet white onion works the best. Red/purple onion can also be used.
- Garlic: Garlic must be added in moderation to allow the other ingredients to shine.
- Oregano: Good quality dried oregano, preferably Italian or mediterranean oregano.
- Lemon juice: A squeeze of lemon juice adds freshness to the dish.
- Parsley: Fresh parsley is used to garnish the dish.
- Cheese: Grate parmesan cheese over the pasta while serving.
How to Make Spicy Spaghetti
- Prep ingredients: Finely chop onion, garlic and parsley.
- Boil water for pasta: Set a pot of water to boil. Add salt and dried oregano to infuse into the water.
- Prepare the sauce: Heat olive oil in a pan on medium low heat. Fry the minced onions until lightly golden. Fry the minced garlic, paprika and chili flakes until fragrant. Switch off the flame and remove 2 tsp of the chili onion crisp from the pan for garnish.
- Boil pasta: Once the water comes to a boil, add the pasta and mix it well. Let it cook 1-2 minutes less than the package instructions.
- Add the cooked pasta: Once the pasta is almost cooked, add it to the sauce along with pasta water and lemon juice. Stir on medium flame until the sauce is thick, glossy and coats the pasta.
- Garnish: Serve pasta with reserved chili onion crisp, fresh parsley and grated cheese.
Substitutes
No spaghetti?
Egg noodles, ramen noodles, angel hair pasta and fettuccini also work well.
No dried oregano?
Use mixed herbs, thyme, tarragon or Italian seasoning.
No chili flakes?
1-2 fresh chilies work too but they need to be sautéed with the onions. Store bought chili crisp also works.
No olive oil?
Butter also works. If using salted butter, add less salt to the pasta water.
No fresh parsley?
Basil, chives, scallions, spring onions or green onions also work well.
Storage and Reheating
- Make Ahead: Make the spicy spaghetti sauce ahead and store it in the fridge in an airtight container. Toss with freshly cooked pasta as needed.
Tip: Make a large batch of the spicy spaghetti sauce and store in the refrigerator for up to 2 weeks.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, stirring often. Add a little water to loosen the sauce.
What to Pair With Spicy Spaghetti Pasta
Spicy Spaghetti Recipe Video
If you enjoyed this spicy spaghetti pasta recipe, please subscribe to my YouTube channel.
Did You Love This Recipe?
Please leave a rating and review below!
Spicy Spaghetti Pasta Recipe
INGREDIENTS
- 2 servings spaghetti (approx. 4 oz/120 g)
- 1 tsp dried oregano
- 1.2 ltr / 0.5 gallon water
- 1/2 lemon juice
- 1 tbsp salt
- fresh parsley
- grated cheese (parmesan preferred)
Spicy Spaghetti Sauce
- 3 tbsp olive oil
- 1 medium onion
- 2 garlic cloves
- 1 tsp red chili flakes (add more or less as needed)
- 1 tsp paprika
INSTRUCTIONS
PREP
- Set a pot of water to boil. Add 1 tbsp salt and 1 tsp oregano to infuse into the water.
- Finely chop the onion, garlic and parsley.
SAUCE
- Set a pan on medium low heat and add 3 tbsp olive oil.
- Add the minced onions and sauté until they turn golden. Stir frequently to avoid burning.
- Once the onions are golden, add the minced garlic and sauté for 30 seconds.
- Next add the chili flakes, paprika and sauté for 30 seconds. Switch off the flame and set aside 2 tsp of the chili onion crisp to garnish the pasta.
PASTA
- Once the water comes to a rolling boil, add the pasta and mix it well. Let it cook 1-2 minutes less than the package instructions.
- Once the pasta is almost cooked, add it to the prepared sauce along with 1/2 cup of pasta water and lemon juice.
- Stir on medium flame until the sauce is thick, glossy and coats the pasta. The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta.
- Serve pasta with reserved chili onion crisp, fresh parsley, a squeeze of lemon juice and grated parmesan cheese.
NOTES
- The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don’t overdo it.
- Stir onions frequently so they don’t burn and taste bitter.
- Infusing pasta water with oregano/herbs gives a delicious flavor to this pasta.
Leave a Comment