Spicy Red Pepper Paste Bucatini
Quick, simple, comforting pasta
A few Saturdays ago I found myself in the predicament I often do on weekends. Not having gone to the store or planned something to cook, I was left with the option of making something with a few things I had on hand (pantry ingredients, sad wilting herbs, etc.) or ordering a pizza. On tired Saturday nights that follow fast-paced Saturday days spent ripping around trying to keep my toddler entertained, pizza usually wins.
But on this Saturday I had a few tomatoes that needed to be used up, part of a box of bucatini squirreled away in the back of a cabinet, and a desire to not, for the love of god, spend any more money. Pasta won – and the pasta I ended up making was a winner.
Fresh garlic and tomatoes in olive oil were the obvious base. I was feeling spicy, so my usual Calabrian chili paste made an appearance, as did a more unexpected ingredient: Middle Eastern red pepper paste. Growing up, I used to spike cans of Chef Boyardee Ravioli with this to add flavor and heat and mask the too-tangy taste of their sauce. Can't hurt here, right? In went the sad herbs I mentioned – parsley in this case – parmesan cheese, and butter, because butter makes everything better. When it was complete, a spicy tomato pasta recipe was born that was simple, elegant, quick, and delicious. I've been making it once a week since.
I know, I know – fall is here. Tomato season is over. Sorry, but I had to get one last tomato recipe in (and, let's be honest, I buy and eat tomatoes all year round. Sue me).
I present to you spicy red pepper paste bucatini.
Spicy Red Pepper Paste Bucatini
This sauce is super simple and comes together in about as long as it takes to cook the bucatini. Red pepper paste is a staple in Armenian, Turkish, and Lebanese cuisine, and is vibrantly red, deeply savory, and, depending on the variety you buy, can be quite spicy. You can buy a jar at your local Middle Eastern grocery store – choose the sweet or mild version if you want to control the heat a bit more, or the spicy ones if you like heat. Sadaf is always a reliable brand for Middle Eastern products, and you can buy their hot red pepper paste on Amazon. For the Calabrian chili paste, your best bet is your local Italian deli (here’s a fave I pick up at mine), or you can get this at Trader Joe’s – though I find their version to be a bit less spicy and intense.
10 oz bucatini (about 2/3 of a package)
1/4 cup olive oil
3 garlic cloves, thinly sliced
1/2 LB tomatoes, roughly chopped
1/2 tsp sea salt
1/4 cup red pepper paste
1/2 tsp Calabrian chili paste (increase or decrease depending on how much heat you like)
2 tbsp salted butter
1/3 cup finely chopped parsley
1/3 cup shredded parmesan cheese, plus more for serving
Bring a large pot of salted water to a boil and add your bucatini. Cook, according to package directions, until al dente.
While the pasta is cooking, add oil and garlic to a pan then turn the heat to medium. Stir until garlic is fragrant and beginning to brown (don’t let it burn!!). Add the tomatoes and salt and cook, lightly smashing the tomatoes with the back of a wooden spoon, until they’re completely broken down, about 5-7 minutes. From here, it goes very fast. Add in your red pepper paste and Calabrian chili paste and stir, then add in your al dente pasta. Throw in the butter, parsley, and parmesan cheese, as well as a ladle of pasta water. The water will reduce a bit as you cook, but you want to make sure you add enough to create a generous, glossy sauce. Start with one ladle full, then add more until you reach your desired consistency. Plate, top with more parmesan cheese, and enjoy, enjoy, enjoy!
This makes enough for two very large servings or three to four smaller servings.