Recipe

Quick Smoky Spicy Pasta

A 25 minute pantry pasta with smoky tomato sauce, a hit of heat, and glossy, clingy noodles that taste like you tried way harder than you did.

By Matt Campbell

•

4.8

Close-up of spaghetti coated in a glossy smoky red sauce, topped with grated Parmesan and chopped parsley, with a spoon on the side

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If your weeknight brain is running on 6 percent battery but you still want dinner that has personality, this smoky and spicy pasta is the move. It is bold without being fussy: tomato paste for depth, smoked paprika for that “wait, what is that?” flavor, and crushed red pepper for the slow warm heat that makes you keep going back for another bite.

The secret is treating the sauce like it matters, even when you are in a rush. While the pasta cooks, we bloom the spices in olive oil, cook the tomato paste until it darkens, then use a splash of pasta water to turn everything into a silky sauce that clings like it was born to live on noodles.

Skillet on a stovetop with tomato paste and spices being stirred into olive oil, creating a deep red mixture

Why It Works

Big flavor, small ingredient list: smoked paprika and a little tomato paste cooking time do the heavy lifting.
Glossy, restaurant-style sauce: pasta water plus a knob of butter helps it emulsify and cling.
Adjustable heat: keep it gentle for kids, or crank it up for the spice lovers.
Fast: the sauce comes together while the pasta cooks.

Pairs Well With

Lemony arugula salad
Crispy garlic bread
Roasted broccoli with crisp edges
Iced tea with lemon

Storage Tips

How to Store and Reheat

Fridge: Store leftovers in an airtight container for up to 4 days (best within 3 to 4 days for flavor and texture).
Reheat on the stove (best): Add pasta to a skillet with a splash of water or broth. Warm over medium-low, stirring until the sauce loosens and turns glossy again.
Microwave: Add a small splash of water, cover loosely, and heat in 30 second bursts, stirring between rounds.
Freeze: You can freeze it for up to 2 months, but the texture is best fresh. Thaw overnight in the fridge, then reheat gently with a splash of water.

Matt tip: If the sauce looks tight or greasy after reheating, add a spoonful of water and stir hard. You are rebuilding the emulsion.

Common Questions

Is smoked paprika the same as regular paprika?

Nope. Regular paprika is mild and sweet. Smoked paprika brings that campfire, barbecue-adjacent vibe that makes this sauce taste deeper fast. If you only have regular paprika, add 1 to 2 teaspoons and consider a tiny splash of soy sauce or a pinch of chipotle powder if you have it.

How spicy is this?

With 1/2 teaspoon crushed red pepper, it is a gentle-medium heat. If you want kid-friendly, start with 1/8 teaspoon. If you want “wow,” go up to 1 teaspoon and add a pinch of cayenne.

Can I add protein?

Absolutely. Stir in shredded rotisserie chicken, sautéed shrimp, crispy chickpeas, or browned Italian sausage. If you add sausage, reduce the salt a bit since it brings its own.

Can I make it dairy-free?

Yes. Skip the butter and finish with extra olive oil. Use a dairy-free Parmesan alternative or a sprinkle of nutritional yeast for that savory edge.

What pasta shape works best?

Anything, but shapes that grab sauce are elite here: rigatoni, penne, fusilli, or spaghetti. If you use a short shape, save a little extra pasta water for loosening.

What if I cannot find a small can of crushed tomatoes?

No stress. Use about 1 3/4 cups crushed tomatoes (from a bigger can), or swap in diced tomatoes and give them a quick blitz with an immersion blender for a smoother sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Large skillet or sauté pan
Measuring spoons
Microplane or grater for Parmesan (optional but highly recommended)
Tongs or a spider strainer for transferring pasta

This is the kind of pasta I started making when I decided I wanted more real kitchen skills instead of just collecting recipe bookmarks. It taught me a simple truth: you can make a sauce taste “all day” in 15 minutes if you actually pay attention to the little steps. Bloom the spices. Cook the tomato paste until it darkens. Use pasta water like it is liquid gold. Now it’s my go-to when friends wander into my kitchen hungry and I want to look calm and capable, even if I am kind of winging it.

Quick Smoky Spicy Pasta

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Ingredients

12 oz pasta (spaghetti, rigatoni, or penne)
3 tbsp extra-virgin olive oil
4 cloves garlic, finely chopped
1 tbsp tomato paste
1 (14 to 15 oz) can crushed tomatoes (or about 1 3/4 cups)
1 1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes (more or less to taste)
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more for pasta water
1/4 tsp black pepper
1 tsp sugar or honey (optional, helps if tomatoes are sharp)
1/3 cup reserved pasta water, plus more as needed
2 tbsp butter (optional, for extra gloss and cozy richness)
1/3 cup grated Parmesan, plus more for serving
Chopped parsley or basil, for serving (optional)
1 to 2 tsp fresh lemon juice, for finishing (optional but awesome)

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously (think 1 to 2 tablespoons kosher salt for a big pot). Cook pasta until just shy of al dente (about 1 minute less than package directions). Reserve at least 1 cup pasta water before draining. You will use 1/3 cup to start and keep the rest for dialing in the sauce.
Start the sauce base while the pasta cooks. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
Bloom the spices. Stir in smoked paprika, red pepper flakes, and oregano. Cook 20 seconds, stirring constantly. You are waking up the spices.
Cook the tomato paste. Add tomato paste and cook 1 to 2 minutes, stirring, until it darkens to a deeper brick red and starts to stick slightly to the pan.
Add tomatoes and simmer. Pour in crushed tomatoes, then add salt, black pepper, and sugar or honey if using. Simmer 8 to 10 minutes, stirring occasionally, until slightly thickened.
Make it glossy. Stir in 1/3 cup reserved pasta water. If using butter, add it now and stir until melted. The sauce should look a little silky and loosened.
Toss, do not just top. Add drained pasta directly to the skillet. Toss vigorously for 1 to 2 minutes. Add more pasta water, a splash at a time, until the sauce clings and looks shiny.
Finish like you mean it. Turn off the heat. Stir in Parmesan. Taste and adjust salt and heat. Finish with lemon juice if you want it brighter.
Serve. Top with extra Parmesan and herbs. Eat while it is hot, glossy, and still giving you that “I absolutely meant to do this” energy.

Pasta being tossed in a skillet with smoky red sauce using tongs, with steam rising

Nutrition information is estimated.

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