Pasta Alla Bersagliera
Pasta alla Bersagliera is a vibrant, cozy Italian pasta that turns a few simple ingredients into something unforgettable. Spaghetti gets coated in golden olive oil, sautéed garlic, and a hint of chili, then gets a flavour boost from tomato paste and fresh herbs, creating a silky, slightly spicy sauce that clings to every strand. A generous sprinkle of Pecorino Romano and fresh parsley takes it over the top, making this quick, weeknight-friendly dish feel like a plate of pure comfort.
Ingredients
- 200 g about 7 oz spaghetti
- 2 tbs tomato paste
- 2 cloves garlic sliced
- 1-2 small red chili peppers or 1 tsp chili flakes
- 2 tbs olive oil
- 1 handful cherry tomatoes optional
- Fresh parsley chopped
- Salt to taste
- Reserved pasta water
- Grated Pecorino Romano for serving
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a skillet, heat the olive oil over medium heat. Add the sliced garlic and whole chili peppers (or chili flakes), sautéing until the garlic is golden but not burnt.
- Add the tomato paste to the skillet, stirring to combine. If using cherry tomatoes, add them now and cook until they begin to soften.
- Pour in a bit of the reserved pasta water to create a sauce, adjusting the amount to your desired consistency.
- Add the drained spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
- Stir in the chopped fresh parsley and season with salt to taste.
- Serve immediately, garnished with additional parsley and a generous sprinkle of grated Pecorino Romano
- Enjoy!
Notes
- Pasta choice: Spaghetti is classic, but you can use linguine, fettuccine, or even bucatini if you want a slightly different texture.
- Garlic: Slice thin for a milder flavour or mince finely for more intensity. Avoid burning it, or it will taste bitter.
- Cherry tomatoes (optional): Adds sweetness and juiciness. If using, halve them and sauté lightly so they soften but don’t collapse.
- Pasta water: Always reserve some! It helps loosen the sauce and cling to the pasta perfectly.
- Pecorino Romano: Add at the end while the pasta is hot so it melts slightly and coats the strands.
- Optional add-in: A small drizzle of extra virgin olive oil before serving adds richness
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat on the stovetop over low-medium heat, adding a splash of water or olive oil to loosen the sauce and keep it silky. Avoid the microwave if possible, as it can dry out the pasta.
- Parsley & Pecorino: For best flavour and freshness, add chopped parsley and grated Pecorino Romano after reheating, not before storing.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
2 responses to “Pasta Alla Bersagliera”
I love this recipe! I was looking for some comfort food and this dish really has hit the spot. So much healthier than a shop/store bought tomato sauce. My kitchen smelt wonderful afterwards too.
I made it with fresh egg pasta so it is a super quick recipe. I ate it in less than 10 minutes, it was that delicious!
This is my definite new go to. I made it for my partner and they loved it as well.
Thank you for bringing this recipe into my life!
I’m so happy it hit that comfort food spot for you. Fresh egg pasta with it sounds unreal, I might have to try that myself now.
The fact that it’s your new go-to and that your partner loved it too is amazing. Thank you so much for taking the time to comment!