This Chilli Butter Tomato Spaghetti is proof that a handful of simple ingredients can still make a ridiculously good dinner.
The butter softens the tomatoes, the chilli brings just enough heat, and somehow the sauce tastes far bigger than the effort involved.
There are nights when I spend ages thinking about dinner, and then there are nights when I stare at a packet of spaghetti and a punnet of cherry tomatoes and somehow end up making one of my favourite meals of the week.
This pasta falls firmly into the second category.
The tomatoes collapse into a jammy, glossy sauce as they cook, mixing with butter, garlic, and just enough chilli to wake everything up without setting your mouth on fire.
Some tomatoes stay whole and burst when you bite into them, while others melt into the sauce completely.
Add a handful of parsley, a shower of parmesan, and suddenly a few basic ingredients feel surprisingly special.
It’s the kind of pasta that tastes like you put far more effort into it than you actually did.
Why You’ll Love This Recipe
- Made with simple pantry ingredients
- Ready in about 30 minutes
- Rich, buttery, and packed with tomato flavour
- Easy to make as mild or spicy as you like
- Perfect for busy weeknights
- Tastes like something from your favourite neighbourhood Italian restaurant
Ingredients
For the Pasta
- 12 oz (340g) spaghetti
- Salt, for the pasta water
For the Chilli Butter Tomato Sauce
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 large shallot, finely diced
- ½ to 1 teaspoon chilli flakes
- 2 pints cherry tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup pasta water, plus more if needed
To Finish
- ¼ cup freshly grated parmesan
- 2 tablespoons chopped fresh parsley
- Extra chilli flakes, optional
Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil.
Cook the spaghetti until al dente according to package directions.
Before draining, reserve about 1 cup of pasta water.
Drain and set aside.
2. Start the Sauce
In a large skillet, melt the butter with the olive oil over medium heat.
Add the garlic and shallot.
Cook for 3 to 4 minutes, stirring often, until softened and fragrant.
Add the chilli flakes and cook for another 30 seconds.
3. Cook the Tomatoes
Add the cherry tomatoes to the skillet.
Season with salt and pepper.
Cook for 12 to 15 minutes, stirring occasionally.
Some tomatoes will burst and create a sauce while others will soften and stay mostly intact.
Use the back of a spoon to gently crush a few of them to help create a richer sauce.
4. Toss Everything Together
Add the cooked spaghetti to the skillet.
Pour in about ¼ cup of reserved pasta water.
Toss everything together until the pasta is glossy and coated.
Add a little more pasta water if needed.
5. Finish and Serve
Remove from the heat.
Stir through the parsley and half of the parmesan.
Divide between bowls and finish with the remaining parmesan and extra chilli flakes if you like a bit more heat.
A Few Notes From My Kitchen
- Use the ripest cherry tomatoes you can find. They make a huge difference.
- Don’t rush the tomatoes. The longer they soften, the sweeter and richer the sauce becomes.
- Freshly grated parmesan melts into the pasta much better than the pre-shredded kind.
- If you accidentally add too much chilli, a little extra butter balances everything out nicely.
Frequently Asked Questions
Can I use another pasta shape?
Absolutely. Linguine, fettuccine, or even rigatoni work beautifully.
Is it very spicy?
Not really. The chilli adds warmth more than heat. Add extra flakes if you want more of a kick.
Can I add protein?
Grilled chicken, shrimp, or even crispy pancetta all work well here.
Final Thoughts
This is one of those recipes that proves good food doesn’t have to be complicated.
A handful of tomatoes, some butter, garlic, and pasta come together into something that feels comforting, a little indulgent, and exactly what you want at the end of a long day.
The buttery sauce clings to every strand of spaghetti, the tomatoes practically melt into it, and somehow the bowl is always empty before you realise it.
