Spicy Pasta with Tomatoes & Kefalotiri

Overhead shot of a yellow bowl of spicy tomato rigatoni with a fork, a fresh red chili, and crusty bread on the side

Spicy Pasta with Tomatoes & Kefalotiri

A rich, one-pot spicy tomato pasta with oven-roasted San Marzano tomatoes, crisp pancetta, and salty Greek kefalotiri. Easy enough for a weeknight, special enough for guests.

Course Main Course

Cuisine Greek, Italian, Mediterranean

Prep Time 9

Cook Time 45

Servings

Calories 329kcal

Author by Jenny Skrapaliori Graves

Ingredients

8 oz pancetta cubed or in strips (substitute with guanciale or thick bacon)
2 tablespoons extra virgin olive oil
1 onion small, finely diced
2 garlic cloves minced
1 chili pepper
1-2 fresh thyme sprigs or one teaspoon dried thyme
2 tablespoons tomato paste
28 San Marzano tomatoes
16 rigatoni pasta or the pasta of your choice
kefalotiri cheese for serving, grated
chili pepper flakes for serving, optional
freshly ground black pepper
sea salt

Instructions

Cut the pancetta into small cubes or strips. Add the olive oil to an oven-proof pot. Over medium heat, add the pancetta and cook for 5–7 min. Using a slotted spoon, transfer the pieces to a bowl for later, leaving the rendered fat behind in the pot.
Add the onion, chili pepper, and a pinch of salt to the rendered fat in the same pot. Cook for 5–7 minutes. Add the garlic and cook until fragrant. Add the tomato paste and thyme leaves and continue stirring constantly to build the flavors.
Add the San Marzano tomatoes, stir lightly, and cover the pot. Place it in a 380°F / 190°C oven for 45 min.
While the tomatoes roast, cook the rigatoni until al dente.With a whisk or spoon, crush the roasted tomatoes into a sauce. Add the pancetta back in and stir. Season to taste with sea salt and freshly ground black pepper.
Using a slotted spoon, transfer the pasta directly into the pot and mix it with the sauce. Serve with finely grated kefalotiri, chili flakes and thyme leaves (if desired), and a drizzle of olive oil.

Notes

The pancetta and kefalotiri season most of the dish, so taste before adding any salt.
Keep the chili whole for gentle heat, or split it for a spicier pasta.
Save a splash of pasta water to loosen the sauce if needed.

Nutrition