Looking for a quick, comforting weeknight pasta that’s both wholesome and satisfying? This tomato and chilli pasta is simple to prepare, full of flavour and perfect when time is short. Read on for a clear, easy-to-follow version of the recipe and step-by-step guidance to get dinner on the table fast.
When you need a fuss-free midweek meal it’s tempting to open a jar of ready-made pasta sauce. Homemade versions, however, are often fresher and contain fewer additives. This recipe is extremely quick, tastes far superior to many store-bought options and lets you control the spice level.
If you prefer an even heartier meal, you can easily add minced beef to create a simple, fast lasagna-style dish. The base tomato and chilli sauce also pairs well with a variety of pastas and can be adapted to your pantry.
If you like this recipe…
…you may also enjoy these other simple pasta dishes:
- Vegetable pasta bake
- Easy spaghetti bolognese
Tomato and Chilli Pasta – Step by Step Picture Recipe
(For a printer-friendly version, see the recipe card below)
Please note: this recipe includes both UK metric and US cup measurements.
Ingredients and equipment
The quantities below serve 2 and can be doubled easily for more people.
Ingredients
- 2 tbsp olive oil
- 1/2 small onion, finely diced
- 1 fresh red chilli, deseeded and finely sliced (see note)
- 100g (3.5 oz) pancetta, diced
- 1 x 400g (14 oz) tin of chopped tomatoes
- Salt and freshly ground black pepper
- 1/2 tsp granulated sugar
- 250g (8.8 oz) fresh tagliatelle
- Grated Parmesan, to serve (optional)
Tip: Use half a chilli if you prefer milder heat. If you like it very spicy, leave the seeds in.
Essential equipment
- Large non-stick frying pan
- Wooden spatula
- Large saucepan for the pasta
Instructions
1. Place a large non-stick frying pan over low heat. Add the olive oil and swirl to coat the base. Add the finely diced onion and gently fry for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Increase the heat to medium and add the sliced chilli and diced pancetta. Stir frequently and cook for 5–10 minutes until the pancetta is browned and nicely coloured. Keep an eye on the pan to avoid burning — if the pancetta colours too quickly, lower the heat.
3. Transfer the pancetta, chilli and onion mixture to a bowl. Return the pan to the heat and pour in the chopped tomatoes. Season with salt, pepper and the granulated sugar, then simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. While the sauce simmers, cook the tagliatelle in a large pan of boiling salted water according to the package instructions. Reserve a small cup of the starchy pasta water before draining.
5. Return the pancetta mixture to the sauce, stirring to combine. Taste and adjust the seasoning with salt and pepper if needed. Add a splash of the reserved pasta water to loosen and bind the sauce, creating a silky finish.
6. Drain the pasta, divide between two bowls and spoon the sauce generously over the top. Finish with a scattering of grated Parmesan if you like, and serve immediately.
This dish is a great example of how a few simple ingredients can come together quickly to create something deeply satisfying. Even if a pan gets a little more coloured than intended, the bold tomato and pancetta flavours still shine through. It’s a firm family favourite for a reason: fast, filling and full of flavour.
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Easy Tomato Chilli Pasta Recipe
2
5 minutes
20 minutes
25 minutes
This fast tomato and chilli pasta is vibrant, quick to make and a healthier alternative to many jarred sauces. It’s ideal for busy evenings when you want a homemade meal without fuss.
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
- Grated Parmesan, to serve (optional)
Essential Equipment
- Large non-stick frying pan
- Wooden spatula
- Large saucepan
Instructions
- Place a large frying pan over a low heat. When hot, add the oil then the onion and fry, stirring often, until translucent.
- Increase the heat to medium, add the chilli and pancetta, and cook for 5–10 minutes until cooked through and coloured.
- Transfer the mixture to a bowl, return the pan to the heat and add the chopped tomatoes. Season with salt, pepper and sugar. Simmer until the sauce thickens. Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions.
- Return the pancetta mixture to the sauce, stir well and taste. Add a little reserved pasta water to loosen the sauce if needed.
- Drain the pasta, serve topped with the sauce and finish with grated Parmesan if using. Enjoy!
Notes
* Use half a chilli for milder heat, or leave the seeds in if you prefer it very spicy.
Please note: Both UK metric and US cup measurements are included in the full recipe.
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 is intended as a general guide and should not replace professional advice. Check product labels for allergens.
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