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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Fill a stock pot with water to a little over halfway and season generously with sea salt.

Heat the water on high until boiling.

In a large fry pan, heat 3 tbsp of extra virgin olive oil over medium heat.

Finely chop 1 shallot and roughly chop 6 cloves of garlic, then add them to the hot fry pan.

Continuously mix the ingredients to prevent browning for about 3 to 4 minutes until lightly sautéed.

Add 1 tsp of hot smoked Spanish paprika, 1/2 tsp of sweet smoked Spanish paprika, and 1/2 tsp of dried thyme to the pan and mix well.

Add a 14 1/2 oz can of tomato sauce and a 14 1/2 oz can of diced tomatoes to the pan, season with sea salt and black pepper, and mix until combined.

Lower the heat to low medium and let the sauce simmer.

Once the water is boiling, add 8 oz of spaghetti to the pot and gently mix it around.

Cook the spaghetti according to package instructions until al dente, stirring every 2 to 3 minutes to prevent sticking.

Transfer the spaghetti directly from the pot into the pan with the sauce, allowing some starchy water to mix in.

Turn off the heat and mix everything together until well combined.

Transfer to a serving dish and top with grated manchego cheese and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens