Get ready to ignite your taste buds with these 17 mouth-watering spicy bucatini pasta recipes! Bucatini, a type of Italian pasta characterized by its long, thin strands and tubular shape, is the perfect canvas for bold and zesty flavors. In this article, we’ll take you on a culinary journey through Italy’s rich gastronomic heritage, with a twist: each recipe features a spicy kick that will leave you craving more.
From classic Spaghetti alla Amatriciana to innovative twists like creamy carbonara with hot pepper, there’s something for every spice lover. Whether you’re in the mood for a hearty meat-based sauce or a light and refreshing seafood option, our recipes are sure to satisfy your cravings.
Spicy Garlic Bucatini with Lemon Zest
This recipe combines the bold flavors of garlic and red pepper flakes with the bright, citrusy notes of lemon zest, all wrapped up in a rich and creamy bucatini dish.
Ingredients:
– 12 oz bucatini pasta
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/4 cup olive oil
– 1/2 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Add the red pepper flakes and cook for an additional minute, stirring constantly.
4. Stir in the heavy cream and lemon juice. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Add the reserved pasta cooking water and stir to combine.
6. Toss the cooked bucatini pasta with the creamy garlic sauce. Season with salt, black pepper, and grated Parmesan cheese (if using).
7. Serve immediately, garnished with additional lemon zest if desired.
Cooking Time: 20-25 minutes
Bucatini all’Amatriciana with Chili Flakes
This classic Italian recipe from Lazio region is elevated by the addition of chili flakes, adding a spicy kick to the rich and savory sauce.
Ingredients:
– 12 oz spaghetti bucatini
– 2 tablespoons extra virgin olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup guanciale or pancetta, diced
– 1 teaspoon chili flakes
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium-low heat. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute, until fragrant.
4. Add crushed tomatoes, guanciale or pancetta, chili flakes, salt, and black pepper. Stir to combine.
5. Simmer sauce for 10-15 minutes, stirring occasionally.
6. Drain cooked bucatini and add to the sauce pan. Toss to combine.
7. Serve immediately, topped with chopped parsley if desired.
Cooking Time: 25-30 minutes
Creamy Bucatini Carbonara with Hot Pepper
A classic Italian dish gets a spicy kick from the addition of hot peppers, elevating this creamy bucatini pasta to new heights.
Ingredients:
– 12 oz (340g) bucatini pasta
– 4 large eggs
– 2 tbsp (30ml) unsalted butter
– 1/2 cup (120g) grated Parmesan cheese
– 1/4 cup (60g) chopped fresh parsley
– 1/4 cup (60g) chopped hot peppers (such as jalapeño or serrano)
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the bucatini pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
2. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt.
3. In a large skillet, melt butter over medium heat. Add chopped hot peppers and cook for 1-2 minutes, until fragrant.
4. Add the cooked bucatini pasta to the skillet, tossing with the pepper mixture to combine.
5. Pour in the egg mixture and stir constantly until the eggs are cooked through, about 3-4 minutes.
6. Season with salt and black pepper to taste.
Cooking Time: 15-20 minutes
Bucatini with Spicy Tomato Arrabbiata Sauce
A classic Italian pasta dish gets a bold twist with this spicy tomato sauce.
Ingredients:
– 12 oz bucatini pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 3 garlic cloves, minced
– 1/2 teaspoon red pepper flakes
– 1 can (28 oz) crushed tomatoes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook 1 minute, or until fragrant.
3. Add cherry tomatoes, red pepper flakes, and crushed tomatoes. Season with salt and black pepper. Simmer 10-12 minutes, stirring occasionally, until sauce has thickened slightly.
4. Add reserved pasta water to the sauce if it becomes too thick.
5. Combine cooked bucatini pasta with Arrabbiata sauce. Toss to coat.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Bucatini Pasta with Calabrian Chili and Breadcrumbs
Get ready for a flavorful Italian-inspired dish that combines the richness of bucatini pasta, the heat of Calabrian chili, and the crunch of breadcrumbs.
Ingredients:
– 12 oz bucatini pasta
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup Calabrian chili peppers, sliced
– 1/4 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add sliced Calabrian chili peppers to the skillet and cook for 2-3 minutes or until slightly caramelized.
4. Add reserved pasta cooking water to the skillet, then stir in Parmesan cheese until melted.
5. Add cooked bucatini pasta to the skillet, tossing to combine with chili mixture. Season with salt and pepper to taste.
6. Sprinkle breadcrumbs on top of pasta and cook for an additional 2-3 minutes or until crispy.
Cooking Time: Approximately 20-25 minutes
Spicy Sausage and Bucatini in Tomato Cream Sauce
Spicy Sausage and Bucatini in Tomato Cream Sauce Recipe
Summary: This hearty pasta dish combines spicy sausage with bucatini, a type of Italian pasta, in a rich tomato cream sauce.
Ingredients:
– 1 lb spicy Italian sausage, casings removed
– 12 oz bucatini
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups canned crushed tomatoes
– 1 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the spicy Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 5-6 minutes.
5. Add the crushed tomatoes, heavy cream, dried basil, salt, and pepper to the skillet. Stir to combine.
6. Simmer the sauce for 10-12 minutes or until thickened slightly.
7. Combine the cooked bucatini with the tomato cream sauce. If the sauce seems too thick, add some reserved pasta water.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Bucatini with Spicy Anchovy and Garlic Oil
This classic Italian recipe gets a bold twist from the spicy kick of anchovies and pungent flavor of garlic. A perfect blend of simplicity and depth, this dish is sure to become a staple in your culinary repertoire.
Ingredients:
– 12 oz spaghetti alla bucatini
– 1/2 cup extra virgin olive oil
– 3-4 anchovy fillets (rinsed and chopped)
– 4 cloves garlic, peeled and minced
– 1 tsp red pepper flakes (or more to taste)
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente.
2. In a small saucepan, heat olive oil over medium-low heat. Add anchovy fillets and cook, stirring occasionally, until dissolved and fragrant (about 3-4 minutes).
3. Add garlic and red pepper flakes to the saucepan. Cook, stirring constantly, for an additional minute.
4. Drain cooked bucatini and toss with spicy garlic oil. Season with salt and black pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spicy Shrimp and Bucatini in Garlic White Wine Sauce
A flavorful and spicy pasta dish that combines succulent shrimp with garlic-infused white wine sauce, served with bucatini. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 oz bucatini
– 3 cloves garlic, minced
– 1/4 cup white wine
– 2 tablespoons olive oil
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Add white wine, red pepper flakes, salt, and pepper to the skillet. Simmer for an additional 2 minutes.
5. Combine cooked bucatini with the shrimp mixture, adding reserved pasta water as needed to achieve desired consistency.
Cooking Time: 15-20 minutes
Bucatini with Spicy Pumpkin and Sage Sauce
A seasonal twist on the classic Italian pasta dish, this recipe combines the warmth of pumpkin with the brightness of sage and a kick of heat.
Ingredients:
– 12 oz bucatini pasta
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 teaspoon dried sage
– 1/2 teaspoon red pepper flakes (or more to taste)
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and black pepper on a baking sheet. Roast until tender, about 30-40 minutes.
3. Cook bucatini according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, sauté onion and garlic in chicken broth until softened. Add roasted pumpkin, heavy cream, sage, and red pepper flakes. Simmer until sauce thickens slightly.
5. Combine cooked bucatini with pumpkin sauce, adding reserved pasta water as needed to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 45 minutes
Spicy Lamb Ragù with Bucatini Pasta
This hearty ragù is a twist on the classic Italian dish, featuring tender lamb and a kick of heat from red pepper flakes. Serve with bucatini pasta for a satisfying meal.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt and black pepper, to taste
– 12 oz bucatini pasta
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pot or Dutch oven, cook lamb over medium-high heat, breaking up with a spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
4. Add wine, crushing any lumps; bring to a boil. Simmer, scraping up any browned bits, for 2 minutes.
5. Stir in tomatoes, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer and cook, uncovered, for 20-25 minutes or until thickened.
6. Cook bucatini pasta according to package instructions. Serve with ragù and Parmesan cheese.
Cooking Time: 35-40 minutes
Bucatini with Spicy Puttanesca Sauce
This Italian-inspired pasta dish combines the richness of bucatini with the bold flavors of puttanesca sauce, kicking it up a notch with a spicy kick.
Ingredients:
– 12 oz bucatini
– 1/2 cup puttanesca sauce (see recipe below)
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Puttanesca Sauce:
– 1/2 cup pitted green olives, sliced
– 1/2 cup capers, rinsed and drained
– 2 garlic cloves, minced
– 1/4 cup chopped fresh parsley
– 1/2 cup olive oil
– 1/4 teaspoon red pepper flakes
– Salt to taste
Instructions:
1. Cook bucatini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine puttanesca sauce ingredients. Heat over medium-low heat for 5-7 minutes or until the flavors meld together.
3. Add cooked bucatini to the skillet and toss with the puttanesca sauce until well coated.
4. Season with salt, pepper, and red pepper flakes to taste.
5. Serve hot, topped with parsley and Parmesan cheese.
Cooking Time: 15-20 minutes
Spicy Mussels and Bucatini in Tomato Broth
A vibrant and flavorful Italian-inspired dish that combines the brininess of mussels with the spiciness of red pepper flakes, all wrapped up in a rich tomato broth.
Ingredients:
– 1 pound mussels, scrubbed and debearded
– 12 ounces bucatini pasta
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add sliced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add crushed tomatoes, vegetable broth, red pepper flakes, and reserved pasta cooking water to the skillet. Stir to combine.
5. Add mussels to the skillet, cover with a lid, and cook until mussels open, about 3-4 minutes.
6. Serve bucatini pasta in bowls, topped with spicy mussel mixture and chopped parsley if desired.
Cooking Time: 20-25 minutes
Bucatini with Spicy Roasted Red Pepper Sauce
Elevate your pasta game with this vibrant, spicy sauce made with roasted red peppers and a hint of heat.
Ingredients:
– 4-6 red bell peppers
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 garlic cloves, minced
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 cup bucatini (Italian thick spaghetti)
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop the flesh into small pieces.
4. In a large skillet, cook onion and garlic over medium heat until softened, about 5 minutes.
5. Add roasted red pepper, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
6. Cook bucatini according to package instructions. Serve with spicy red pepper sauce and grated Parmesan cheese.
Cooking Time: 45-50 minutes
Spicy Chicken and Bucatini with Blistered Tomatoes
This recipe combines the spicy kick of chicken with the rich flavors of bucatini and blistered tomatoes, creating a hearty and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 12 oz bucatini pasta
– 2 large tomatoes, blanched and blistered (see note)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cook bucatini according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes per side. Remove from heat and let rest.
4. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 2-3 minutes.
5. Stir in smoked paprika and cayenne pepper. Cook for an additional minute.
6. Add blistered tomatoes to the skillet, stirring to combine with the spice mixture.
7. Slice cooked chicken into strips and add to the skillet. Toss to coat with tomato-spice mixture.
8. Serve chicken and sauce over cooked bucatini pasta. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Bucatini with Spicy Walnut and Parsley Pesto
This Sicilian-inspired pasta dish combines the rich flavors of walnuts, parsley, garlic, and red pepper flakes with the smoothness of bucatini. The spicy kick from the red pepper flakes adds a delightful surprise to this creamy pesto sauce.
Ingredients:
– 12 oz bucatini
– 1/2 cup walnut halves
– 1/4 cup fresh parsley leaves
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– Salt and black pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente, then reserve.
2. In a food processor or blender, combine walnuts, parsley, garlic, red pepper flakes, Parmesan cheese, and olive oil. Process until smooth.
3. Add the reserved bucatini to the pesto sauce and toss to coat.
4. Season with salt and black pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Spicy Eggplant and Bucatini Pasta Bake
A flavorful twist on a classic pasta bake, this recipe combines the richness of eggplant with the spiciness of Italian sausage.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 lb bucatini pasta
– 1 lb Italian sausage, casings removed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook bucatini pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook Italian sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add diced onion and minced garlic to the skillet; cook until onion is translucent.
5. Add sliced eggplant to the skillet and cook for 2-3 minutes or until tender.
6. Stir in tomato sauce, oregano, salt, and pepper.
7. In a large bowl, combine cooked pasta, sausage and eggplant mixture, and shredded mozzarella cheese. Mix well.
8. Transfer the pasta mixture to a baking dish and top with additional mozzarella cheese if desired.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Bucatini with Spicy Clams and White Beans
A creamy and spicy seafood pasta dish that combines the flavors of clams, garlic, and white beans.
Ingredients:
– 12 oz spaghetti
– 2 tbsp olive oil
– 4-6 cloves garlic, minced
– 1 lb clams, scrubbed and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 tsp red pepper flakes
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add clams and red pepper flakes. Cook for 3-4 minutes or until clams are opened.
4. Stir in cannellini beans and reserved pasta water. Season with salt and black pepper to taste.
5. Combine cooked spaghetti and clam mixture. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds with these 17 spicy bucatini pasta recipes! From classic Italian dishes like Spicy Garlic Bucatini with Lemon Zest and Bucatini all’Amatriciana with Chili Flakes, to creamy carbonara and bold tomato sauces, there’s a twisty recipe for every palate. Add some heat to your meals with spicy sausage, shrimp, lamb, mussels, chicken, eggplant, clams, or even pumpkin! Discover the perfect blend of flavors in each dish, from subtle chili flakes to bold anchovy and garlic oil. Let these innovative recipes elevate your pasta game!
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