Let’s make some magic happen with this smoky, spicy twist on spaghetti. Start by prepping your tomatoes—they’re the star of this dish. Grab four ripe tomatoes, wash them, and score a small “X” on the bottom of each one. If you’ve got a smoker, set it to 225°F and let the tomatoes sit in there for about 20–30 minutes until they’re soft and beautifully smoky. No smoker? No problem! You can char them over a gas flame or even roast them in the oven for a similar vibe. Once they’re ready, peel off the skins and set them aside.
Now, boil a big pot of salted water and cook 8 ounces of spaghetti until it’s perfectly al dente. Make sure to save about half a cup of that pasta water before draining—it’s liquid gold for your sauce. While the pasta cooks, heat two tablespoons of olive oil in a large skillet over medium heat. Toss in a chopped onion and three minced garlic cloves, cooking until they’re soft and fragrant. Then it’s time to bring in the heat—literally. Add two chopped chipotle peppers (from a can of chipotle in adobo) and stir them around with the onions and garlic.
Next, it’s sauce time. Roughly chop or crush the smoked tomatoes and add them to the skillet. Sprinkle in a teaspoon of smoked paprika for even more depth, then pour in half a cup of broth (vegetable or chicken—it’s your call). Let it all simmer together for about 10–12 minutes, stirring occasionally. If the sauce gets too thick, no worries—this is where your reserved pasta water comes in handy. Add a splash at a time until the sauce reaches your desired consistency.
Finally, add your cooked spaghetti right into the skillet and toss everything together so the noodles soak up all that smoky, spicy goodness. Give it a taste and season with salt and pepper as needed. Serve it up hot, garnished with some fresh parsley or cilantro for a pop of color. If you’re feeling fancy, top it off with some grated Parmesan or your favorite cheese alternative.
This isn’t your average spaghetti night—it’s bold, smoky, and just the right amount of spicy. Trust me, you’ll be coming back to this one. Enjoy!
