Spicy Tomato Spaghetti Recipe

Introduction

This spicy tomato spaghetti is a simple and satisfying dish that brings a delightful kick to classic pasta. With a rich, garlicky tomato sauce and a touch of heat from dried chilli, it’s perfect for a quick weeknight dinner that tastes like it took hours to make.

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, finely sliced
• 1 dried red chilli or a large pinch of red chilli flakes (optional)
• ½ tsp caster sugar
• 1 tbsp red wine vinegar
• 2 x 400g cans chopped tomatoes or passata
• 1 tsp dried oregano
• 400g spaghetti
• 15g parmesan, finely grated, to serve

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a shallow pan over medium heat. Add the sliced garlic and dried chilli (if using), and gently sizzle for about 2 minutes until fragrant but not browned.
2. Step 2: Sprinkle in the caster sugar and splash in the red wine vinegar. Then add the chopped tomatoes or passata along with the dried oregano. Season with salt and simmer the sauce gently for 25-30 minutes, stirring occasionally until it thickens.
3. Step 3: Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain the pasta and return it to the pan.
4. Step 4: Pour the tomato sauce over the spaghetti, remove the whole dried chilli, and toss everything together over low heat for 1 to 2 minutes to combine the flavors.
5. Step 5: Turn off the heat and stir in the remaining 1 tablespoon of olive oil and the grated parmesan cheese, if using, before serving.

Tips & Variations

• For a milder version, remove the seeds from the dried chilli before cooking or omit it entirely.
• Add fresh basil or parsley just before serving for extra freshness.
• Use fresh cherry tomatoes instead of canned for a brighter sauce in summer.
• If you prefer a creamier sauce, stir in a splash of cream or a spoonful of mascarpone at the end.

Storage

Store any leftover sauce in an airtight container in the fridge for up to two days, or freeze it for up to three months. Let the sauce cool completely before freezing. Reheat gently on the stove or in the microwave, adding a splash of water if it’s too thick. Cooked spaghetti is best freshly made but can be refrigerated for up to one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chillies instead of dried chilli?

Yes, fresh chillies can be used but adjust the quantity according to your heat preference. Add them early in the cooking to mellow or towards the end for more sharpness.

Is there a substitute for red wine vinegar?

If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as alternatives. Use the same amount for a balanced tang.

Spicy Tomato Spaghetti Recipe

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★★★★★

4.5 from 90 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and spicy tomato spaghetti recipe featuring a rich, homemade tomato sauce infused with garlic, dried chili, and oregano, served over perfectly cooked spaghetti and finished with a sprinkle of parmesan cheese.

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Ingredients

Scale 1x2x3x

For the Sauce

• 2 tbsp olive oil
• 4 garlic cloves, finely sliced
• 1 dried red chilli or a large pinch of red chilli flakes (optional)
• ½ tsp caster sugar
• 1 tbsp red wine vinegar
• 2 x 400g cans chopped tomatoes or passata
• 1 tsp dried oregano
• Salt, to taste

For the Pasta

• 400g spaghetti
• 1 tbsp olive oil (remaining 1 tbsp from total 3 tbsp)
• 15g parmesan, finely grated, to serve

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Instructions

1. Make the Sauce: Heat 2 tablespoons of olive oil in a shallow pan over medium heat. Add the finely sliced garlic and the dried chilli (if using) and sauté for about 2 minutes until fragrant but not browned.
2. Add Sugar and Vinegar: Sprinkle in ½ teaspoon of caster sugar and pour in 1 tablespoon of red wine vinegar. Stir to combine and balance the flavors.
3. Add Tomatoes and Herbs: Pour in the chopped tomatoes or passata from the two 400g cans, then add 1 teaspoon of dried oregano and season with salt. Reduce the heat to low and let simmer gently for 25-30 minutes, stirring occasionally until the sauce thickens.
4. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving a little pasta water if desired.
5. Toss Pasta with Sauce: Return the drained spaghetti to the saucepan. Remove the whole dried chilli from the sauce and pour the sauce over the pasta. Toss together over low heat for 1-2 minutes until the pasta is heated through and well coated.
6. Finish and Serve: Turn off the heat. Stir in the remaining 1 tablespoon of olive oil and sprinkle the finely grated parmesan cheese over the top if using. Serve immediately.

Notes

• For a less spicy version, omit the dried chilli or reduce the amount of red chilli flakes used.
• The sauce can be made in advance and chilled for up to two days or frozen for up to three months.
• To add extra flavor, fresh basil or parsley can be garnished on top just before serving.
• If the sauce is too thick, add a splash of pasta cooking water to loosen it before tossing with the spaghetti.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: spicy tomato spaghetti, Italian pasta recipe, vegetarian spaghetti, homemade tomato sauce, easy pasta dinner, garlic tomato sauce