Spicy Tomato Spaghetti | Super EASY & DELICIOUS 20 Minute Pasta Recipe

This Spicy Tomato Spaghetti is what honest home cooking is all about. We’re talking the simplest ingredients, a ton of great flavors and all done in just 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Jumilla for an incredible meal.

What gives this pasta dish that deep depth of flavors and that spicy kick, is the combination of sweet smoked Spanish paprika and hot smoked Spanish paprika (25% OFF your order if you purchase from this link). If you don’t have hot smoked paprika, you can use a little pinch of chili powder.

For the pasta I used spaghetti, but any type of pasta will work here. From linguini to penne pasta. Just make sure to check the package instructions for the pasta you are using. That way you cook it perfectly al dente.

TIPS & TRICKS to Make this Recipe: I topped off the pasta with a kiss of grated manchego cheese. But any cheese you have on hand will do the trick. You can make the sauce ahead of time and store it. It will hold for up to 3 to 4 days in the fridge and 3 months in the freezer.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET & HOT SMOKED SPANISH PAPRIKAS

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Watch the Video Below on How to Make Spicy Tomato Spaghetti

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Spicy Tomato Spaghetti

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 390 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz spaghetti 225 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 shallot
• 6 cloves garlic
• 1 tsp hot smoked Spanish paprika 2.50 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 14.5 oz can tomato sauce 410 grams
• 14.5 oz can diced tomatoes 410 grams
• 2 tbsp chopped fresh parsley 8 grams
• 1/4 cup grated Manchego cheese 25 grams
• pinch sea salt
• dash black pepper
• fresh parsley for garnish

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. In the meantime, finely chop the shallot and roughly chop the garlic

4. Once the olive oil is nice and hot, add in the chopped ingredients, mix continuously, after 3 to 4 minutes and the ingredients are ligthly sauteed, add in the hot smoked paprika, sweet smoked paprika and dried thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, 2 tbsp chopped fresh parsley and season with sea salt & black pepper, mix together and then lower to a low-medium heat

5. Move back to the stock pot, once the water comes to a boil, add in the spaghetti, mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

6. Once the spaghetti is just cooked al dente (check pasta package instructions), using tons, transfer the spaghetti directly from the stock pot into the pan with the simmering sauce, it's ok if a little of that starchy water get's into the sauce, then turn off the heat and mix together until well mixed

7. Transfer the pasta into serving dishes, then top each one off with some grated cheese and fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprikas I used to make this Recipe (25% OFF Your Order if you Purchase from this Link)

Nutrition Facts

Spicy Tomato Spaghetti

Amount Per Serving

Calories 390 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 684mg30%

Potassium 693mg20%

Carbohydrates 55g18%

Fiber 5g21%

Sugar 8g9%

Protein 12g24%

Vitamin A 1147IU23%

Vitamin C 21mg25%

Calcium 151mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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