Pantry Pasta Recipe with Calabrian Chiles, Anchovies, & Crispy Panko

Pantry Pasta Recipe with Calabrian Chiles, Anchovies, & Crispy Panko

Despite a humble ingredient list, this dish takes pantry staples—Graza, anchovies, tomato paste, and Calabrian chiles (along with a dusting of crispy panko breadcrumbs)—to create a dinner party classic. Did we mention it all comes together in only 35 minutes?

by Annie Lucey | @annieluceycooks


12 oz dried pasta, such as bucatini

⅓ cup plus 3 tbsp Sizzle

2 large shallots or ½ onion, finely chopped

4 large cloves garlic, finely diced

8 anchovies, kept whole

2 tablespoons tomato paste

2 tablespoons Calabrian chili paste, divided (1T for cooking, 1T for finishing)

1 cup pasta cooking water, plus more for loosening up the sauce if desired

Roughly chopped fresh parsley or oregano for serving

Drizzle for serving


Active Time: 25 minutes

Full Time: 35 minutes

Serves 4

To crisp your breadcrumbs: To large heavy bottomed skillet, heat 1 tbsp Sizzle over medium. Add panko breadcrumbs, season with kosher salt, and stir to combine. Cook for around 5 minutes or until golden brown, stirring frequently. Remove breadcrumbs from skillet and transfer to small bowl—you’ll top your pasta with this later. Wipe your skillet clean.


Bring large pot of generously salted water to a boil.


In same skillet used for breadcrumbs, heat ⅓ cup Sizzle over medium-low heat. Add shallot and anchovies, stir to combine, and season with kosher salt. Cook for about 8-10 minutes, until shallots have softened and anchovies have almost completely melted. Add tomato paste and 1 tbsp of Calabrian chili paste, and give everything a big stir to combine. Cook for 1-2 minutes, until the whole mixture starts to caramelize. Season as needed with kosher salt.


Cook the pasta just shy of al dente, it'll finish cooking in the sauce. Before you drain the pasta, set aside 1 ½ cups of the pasta cooking water.


Transfer the cooked pasta to your sauce in the skillet over medium heat. Add 1 cup of pasta cooking water, the other tbsp of Calabrian chili paste, and remaining 2 tbsp of sizzle, and toss until combined.


Transfer to bowls and top with generous amounts of Drizzle, fresh herbs, and your previously made crispy breadcrumbs.