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Spicy Bucatini Recipe

This Spicy Bucatini Recipe is our ode to the end of summer. We cook cherry tomatoes and spicy fresno chilies in butty brown butter, and then toss it with chewy bucatini noodles, toasted almonds, fresh thyme, and plenty of garlic. A little bit of salty, starchy pasta water and parmesan cheese finish off this irresistibly spicy, nutty summer to fall pasta. 

Course Main Course
Cuisine Italian
Keyword bucatini pasta, spicy bucatini, bucatini recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 578 kcal
Author Nicole


  • 4 tbsp salted (or unsalted) butter
  • 1 1/2 lbs cherry tomatoes, about 4 cups
  • 2 fresno chili peppers, sliced
  • 1/2 cup slivered almonds
  • 3 large garlic cloves
  • 4 thyme sprigs, leaves removed
  • 1/2 tsp kosher salt
  • 3/4 lb buctaini noodles
  • 1/2 cup pasta water
  • 1/2 cup (heaping) parmigiano reggiano, plus more for garnish


  1. Bring a large pot of water to a rolling boil. Season generously with salt, it should taste almost as salty a sea water.

  2. Heat a large skillet to a medium-high heat. Add butter. Let the butter melt and once it starts to brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. It shouldn't be blonde in color, it should be very brown with dark specks.

  3. Once the butter is brown, turn the heat down to medium and add in the tomatoes and chilies. Toss in the butter. Continue to cook the tomatoes and chilies for about 4-5 minutes until you can see the skin of the tomatoes start to blister. 

  4. When the tomatoes soften, drop the bucatini into the salted, boiling water. 

  5. Turn the heat down to medium low and add in the almonds, garlic, and thyme. Toss with the tomatoes and butter. Cook for 1-2 minutes until the garlic is softened and the almonds are toasted. Add in salt. Toss to combine. Use a wooden spoon to smash a few about 10 of the tomatoes. If the bucatini isn’t done cooking, remove from the tomatoes from the heat. 

  6. The bucatini is done cooking when it’s just UNDER aldente. We want it to be just under because it will continue to cook when we toss the noodles with the sauce and pasta water. Use tongs to transfer the pasta to the tomatoes and sauce. RESERVE that pasta water! Toss the pasta with the tomatoes, nuts, and chilies. Add pasta water and parm. Toss until parmesan has melted into the sauce. If needed, add a little bit more pasta water to get to desired sauce consistency. Season to taste with salt and pepper. Garnish with more parm.

Nutrition Facts
Spicy Bucatini Recipe
Amount Per Serving (1 serving)
Calories 578 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 39mg13%
Sodium 518mg23%
Potassium 676mg19%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 7g8%
Protein 20g40%
Vitamin A 1327IU27%
Vitamin C 42mg51%
Calcium 232mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.