Pasta Alla Bersagliera

Name: Pasta Alla Bersagliera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 gram Spaghetti (or desired pasta type); 2 tablespoon Tomato paste (concentrated); 3 cloves Garlic cloves (minced); 3 tablespoon Olive oil (extra virgin); 1 teaspoon Chili flakes (or to taste, for heat); 1/4 cup Fresh parsley (chopped, for garnish); 1 teaspoon Salt (or to taste, for seasoning); 1/2 teaspoon Pepper (freshly ground, or to taste); 1/4 cup Pecorino Romano (grated, for serving)

A remarkably easy, flavorful, and quick-to-prepare Pasta Alla Bersagliera, perfect for a delicious meal when you're short on time. This classic Italian dish is full of robust flavors, a hint of spice, and comes together in no time. Featuring spaghetti, a rich tomato paste sauce with garlic and chili flakes, and finished with fresh parsley and Pecorino Romano cheese, it's a go-to recipe for a satisfying and yummy experience.

#pasta

#spicy

#Italian

#easy

#quick

#vegetarian

#tomato sauce

Final plated Pasta Alla Bersagliera, close-up

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

450

Calories

15g

Protein

60g

Carbs

18g

Fat

Overhead view of the delicious pasta dish

Ingredients

Spaghetti
(or desired pasta type)
300 gram
Tomato paste
(concentrated)
2 tablespoon
Garlic cloves
(minced)
3 cloves
Olive oil
(extra virgin)
3 tablespoon
Chili flakes
(or to taste, for heat)
1 teaspoon
Fresh parsley
(chopped, for garnish)
1 cup
Salt
(or to taste, for seasoning)
1 teaspoon
Pepper
(freshly ground, or to taste)
1 teaspoon
Pecorino Romano
(grated, for serving)
1 cup

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spaghetti being tossed with the tomato sauce in the pan

Instructions

0/5 completed

1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
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10m
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Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
10m
Reserve about 1 cup of pasta water before draining the spaghetti. It's great for loosening the sauce later.
2
While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and chili flakes and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
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2m
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While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and chili flakes and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2m
Keep the heat medium to low to infuse the oil without burning the garlic, which can turn bitter.
3
Stir in the tomato paste and cook for another 2-3 minutes, stirring constantly, to deepen its flavor and color.
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3m
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Stir in the tomato paste and cook for another 2-3 minutes, stirring constantly, to deepen its flavor and color.
3m
Cooking the tomato paste briefly helps to caramelize it and develop a richer, less acidic flavor.
4
Add the drained spaghetti directly to the skillet with the sauce. Toss well to combine, adding a splash of the reserved pasta water if needed to create a glossy sauce that coats the pasta.
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2m
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Add the drained spaghetti directly to the skillet with the sauce. Toss well to combine, adding a splash of the reserved pasta water if needed to create a glossy sauce that coats the pasta.
2m
The starch in the pasta water helps emulsify the sauce and makes it adhere better to the pasta.
5
Season with salt and pepper to taste. Garnish generously with fresh chopped parsley and grated Pecorino Romano cheese before serving hot.
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1m
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Season with salt and pepper to taste. Garnish generously with fresh chopped parsley and grated Pecorino Romano cheese before serving hot.
1m
Serve immediately to enjoy the pasta at its best. A little extra Pecorino on the side is always a good idea!