Spanish-Style Spicy Tomato Pasta | Irresistibly Delicious & Easy To Make
This Spanish-Style Spicy Tomato Pasta, known as Macarrones con Salsa Picante, is probably one of my favorite pasta dishes ever. Its got a ton of flavors to it, where the sauce feels like its been simmering for hours, it´s easy to make and all done in just 30 minutes.
Serve this pasta dish next to a Spanish salad, a crunchy baguette and a bottle of Spanish wine for the ultimate experience. I recommend a tempranillo crianza from the wine region of la Rioja.
To make the tomato sauce, I finely grated 1 kilogram (2 1/4 lbs) of fresh tomatoes. As this gives the dish that authentic Spanish touch. However, you can sub the grated tomatoes for two 15 oz (425 grams) cans of tomato sauce or passata.
TIPS & TRICKS to Make this Recipe: What gives the tomato sauce that spicy kick is the hot smoked Spanish paprika. Except no substitutions here. As this not only adds heat, but an incredible smoky flavor that takes this sauce to the next-level.
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Watch the Video Below on How to Make Spanish-Style Spicy Tomato Pasta
Spanish-Style Spicy Tomato Pasta
- 2 1/4 cups penne pasta 225 grams / 8 oz
- 2 tbsp extra virgin olive oil 35 ml
- 2 1/4 lbs tomatoes 1 kilogram
- 1 onion
- 6 cloves garlic
- 2 jarred roasted red bell peppers
- 12 black pitted olives
- 2 tsp hot smoked Spanish paprika 5 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp dried thyme 1 gram
- 2 tbsp Manchego cheese (aged 6 months) 15 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Finely grate the fresh tomatoes, thinly slice the roasted peppers, thinly slice the black pitted olives, finely chop the onion and roughly chop the garlic
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
After 1 minute add in the chopped onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the sliced roasted red bell peppers, 2 tsp hot smoked Spanish paprika, 1 tsp sweet smoked Spanish paprika and 1 tsp dried thyme, quickly mix together, then add in the grated tomatoes, the sliced black olives and season with sea salt & black pepper, mix together and simmer on a medium heat, between 10 to 12 minutes or until thickened
Once the water comes to a boil in the stock pot, add in 8 oz penne pasta, mix every 1 to 2 minutes, once cooked al dente (check package instructions), reserve 1/2 cup (120 ml) of the starchy water and then drain the pasta into a colander
After simmering the tomato sauce for 10 to 12 minutes and it has really thickened up, remove from the heat, if your sauce is to thick, add in a little of the starchy water
Transfer the penne pasta into shallow bowls and top off with the spicy tomato sauce, finely grate a kiss of Manchego cheese over the sauce and sprinkle with freshly chopped parsley, serve at once, enjoy!
Get the Spanish Paprikas I used to make this Recipe
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