Pasta al Pomodoro… with a Kick

By Jacq from Jersey | Comfort Food with a Spicy Twist

There’s nothing like a bowl of pasta al Pomodoro — simple, honest, and full of flavor. But you know me… I always like to turn up the heat just a bit. This version has all the love and comfort of the traditional dish, but with an extra punch thanks to not just crushed red pepper, but Calabrian chili paste. It’s fiery, buttery, and perfectly balanced — a weeknight meal that feels like a warm hug (with a little Jersey sass).

This dish is all about layering flavors and letting a few quality ingredients shine. It comes together quickly but tastes like it simmered all day.

Ingredients

¼ cup organic extra virgin olive oil
1 medium onion, chopped
6 garlic cloves, thinly sliced
Big pinch of red crushed pepper
1 tbsp Calabrian chili paste (use less or more to taste – I used a full tablespoon for the perfect kick)
1 (28-ounce) can crushed tomatoes
Sea salt
6 large basil leaves
1 lb spaghetti or linguine
2 tbsp unsalted, grass-fed butter
¼–½ cup Pecorino Romano, grated

Instructions

Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
Stir in the garlic and crushed red pepper. Cook for another 2–3 minutes until fragrant.
Add the Calabrian chili paste and stir for 1–2 minutes to release the heat and flavor.
Pour in the crushed tomatoes and season with sea salt. Simmer for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Remove from heat, toss in the fresh basil leaves, cover, and set aside.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta 2 minutes short of al dente according to package instructions.
Reserve ½ cup of the starchy pasta water, then drain the pasta.

Finish the Dish

Reheat the sauce over medium heat. Add the reserved pasta water and bring to a gentle boil.
Add the pasta to the sauce and stir constantly until it finishes cooking and the sauce clings beautifully to each strand.
Remove from heat and stir in the butter and grated cheese. The sauce should become glossy and rich.
Taste and adjust with more salt, pepper, or cheese as desired. (A little extra butter never hurts either!)

To Serve

Plate in warm pasta bowls, top with more grated cheese, and garnish with a fresh basil sprig.
Serves 4–6… but in my house, it’s 4 — max.

Why I Love This Dish

This spicy Pasta al Pomodoro is a weeknight hero. It’s bold, buttery, and endlessly comforting. Plus, you can adjust it to your taste — make it spicier, creamier, or cheesier. Just don’t overdo it. Keep it simple and let the ingredients speak for themselves.

This one is definitely going on repeat in the Jacq from Jersey kitchen!

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