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Tomato and Chilli Pasta Recipe

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(This post has been updated from the original July 2015 version to provide a better experience for you)

Looking for a speedy weeknight pasta dish that’s wholesome and satisfying? This glorious tomato and chilli pasta is exactly that and then some! Keep reading to find out just how easy it is to create…

Tomato chilli pasta in a white bowl

When rustling up a midweek meal, it’s so easy and tempting to just reach for a jar of pasta sauce out the cupboard. I know, I do it all the time!

Let’s be honest, there are typically so many added fats, sugars, salts and preservatives in those jars that we would all benefit if we made our own.

That being said, this recipe is not only very quick to make, it’s insanely tasty! And because you’re making it yourself, you can control how spicy you want it. Benefits all round!

If you like this recipe…

…you might also like:

Tomato and Chilli Pasta – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients and equipment

So here is what you will need to serve 2. (Easily doubled.)

Ingredients

  • 2 tbsp Olive Oil
  • 1/2 Small Onion, finely diced
  • 1 Fresh Red Chilli, deseeded & finely sliced *
  • 100g (3.5 oz) Pancetta, diced
  • 1 x 400g (14 oz) Tin of Chopped Tomatoes
  • Salt & Pepper
  • 1/2 tsp Granulated Sugar
  • 250g (8.8 oz) Fresh Tagliatelle Pasta
  • Grated Parmesan, to serve (optional)

* use half a chilli if you don’t like it too hot or leave the seeds in if you do like it really hot!

Essential equipment

  • Large Non Stick Frying Pan
  • Wooden Spatula
  • Large Saucepan

Instructions

Heat a large non stick frying pan over a low heat. Add in the oil (2 tbsp), swill around the pan, then throw in the onion (1/2 small onion, finely diced).

Fry for about 5 minutes, stirring occasionally, until it starts to become translucent.

Onion frying in a pan

Add the red chilli (1 x deseeded and finely sliced) and the pancetta (100g | 3.5 oz) to the pan and turn the heat up to medium.

Stir frequently and cook for about 5-10 minutes until the pancetta is cooked and it’s all nicely coloured.

Onion, chilli and pancetta frying in a pan

…erm, please excuse the slightly ‘charred’ look of mine. This is what happens when you have a screaming baby that needs your immediate attention! So when I say ‘nicely coloured’ I actually mean about 2 minutes before it looks like that!

Remove your marginally singed pancetta and onion mix to a bowl, then add the chopped tomatoes (1 x 400g | 14 oz tin) into the pan.

Season generously with salt and pepper and stir this through along with the granulated sugar (1/2 tsp).

Allow to simmer for about 5 minutes, stirring occasionally, until it starts to thicken slightly. Meanwhile, cook the pasta (250g | 8.8 oz) in a large pan of boiling salted water (according to the packet instructions).

Tomato chilli pasta sauce cooking in a pan

Add the pancetta mixture back into the pan and stir through. Give it a quick taste and add more seasoning if you think it needs it.

Tomato chilli pasta sauce that's finished cooking in a pan

To finish, add a little of the pasta water to the sauce and stir through. Then drain off the pasta, divide between two bowls and top with the sauce.

Serve scattered with a generous helping of grated parmesan.

Tomato chilli pasta in a white bowl with cutlery to the side

Despite the ‘charred’ bits in mine this still tasted absolutely lovely! It was a hit with the Mr too as he loves his spicy food. I’ve always been a lover of all things pasta. I find it so satisfying & filling and at the same time it’s always really quick to make! Definitely one of my favourite meals.

So, are you going to give it a try the next time you go to reach for a jar out the cupboard??

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Tomato chilli pasta in a bowl
Easy Tomato Chilli Pasta - Printable Recipe

Easy Tomato Chilli Pasta - Printable Recipe

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This lightning speed tomato chilli pasta is crazy delicious and so much healthier than grabbing a jar out the cupboard!

Ingredients

  • 2 tbsp Olive Oil
  • 1/2 Small Onion, finely diced
  • 1 Fresh Red Chilli, deseeded & finely sliced *
  • 100g (3.5 oz) Pancetta, diced
  • 1 x 400g (14 oz) Tin of Chopped Tomatoes
  • Salt & Pepper
  • 1/2 tsp Granulated Sugar
  • 250g (8.8 oz) Fresh Tagliatelle Pasta
  • Grated Parmesan, to serve (optional)

Essential Equipment

  • Large Non Stick Frying Pan
  • Wooden Spatula
  • Large Saucepan

Instructions

  1. Place a large frying pan over a low heat. When hot, add the oil. Then add the onion and fry, stirring often, until translucent.
  2. Increase the heat to medium, then add in the chilli and pancetta. Cook for 5-10 mins until cooked through.
  3. Transfer the mixture to a bowl then return the pan to the heat. Add in the chopped tomatoes and season well with salt, pepper and the sugar. Simmer, stirring frequently, until it begins to thicken. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions.
  4. Add the pancetta mixture back into the pan and stir well. Taste and add more salt and pepper if needed. To finish, add a little of the pasta water to the sauce and mix through.
  5. Drain the pasta and serve, topped with the sauce. Enjoy!

Notes

* use half a chilli if you don’t like it too hot or leave the seeds in if you do like it really hot!

Recommended Products

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 881Total Fat: 58gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 86mgSodium: 1155mgCarbohydrates: 58gFiber: 4gSugar: 7gProtein: 31g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

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Claire

Wednesday 22nd of July 2015

This sounds delicious :) I'm definitely going to make this! Thanks, Claire x

Miss KitchenMason

Wednesday 22nd of July 2015

Excellent! Let me know how you get on Claire :)

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