Let’s Talk Spicy Red Pasta with Lentils—And Why I Can’t Stop Making It

Alright, so you know those nights when you want to eat something that feels like a hug, but you also can’t be bothered with a three-hour cooking saga? This spicy red pasta with lentils is, I swear, the magical bowl for that mood.

Actually—funny story—the first time I made this, I accidentally dumped way too much chili in. My brother (who never turns down free food) still ate three bowls and then hiccuped through the rest of the night. Now, we’ve kind of made this a family joke: I measure the spice very carefully, and he sits with a glass of milk “just in case.” Serious, though, if you need a meal that feels like home but isn’t boring—this is it.

Why I Always Go Back to This Pasta

So I make this when I’ve got a can of lentils hanging about, or when the weather decides to act all moody—basically, whenever I’m craving something that’s equal parts hearty and tangy. My family goes nuts over this (they especially like it when I throw in lots of garlic, but if I’m feeling lazy I do less—don’t tell my mum, she swears there’s no such thing as too much garlic). Sometimes, the sauce looks a bit chaotic, but trust me, it comes together like a charm in the end.

Also, if you’ve ever been let down by bland vegan pasta, oh buddy, this one’s got flare. And bite. And kind of a personality of its own.

The Not-So-Strict Ingredients List

250g (about a half pound) dried pasta (I usually use rigatoni, but whatever’s in the cupboard is fair game)
1 can (400g) lentils, drained (sometimes I skip the draining if I’m in a rush—just add less pasta water later)
2 tbsp olive oil (or whatever oil is handy—my friend swears by avocado oil, but that’s too posh for me)
4 big garlic cloves, minced (I’ve used powder in a bind—works okay, not great)
1 medium onion, chopped (red, white, or even shallots, honestly—the world is your onion)
1 heaped tsp chili flakes (start with less, add more; once I sneezed these into someone’s risotto, so do be careful)
1 can (400g) crushed tomatoes (my gran said only to use San Marzano, but who has the budget for that every week?)
1-2 tsp smoked paprika (sweet works if that’s all you have, just use a little more for oomph)
Salt and black pepper to taste (I always give it a taste before adding salt—some cans are already pretty salty)
A handful of fresh basil (optional; sometimes I just snip parsley or leave it out if my plants are looking sad)
Parmesan or vegan cheese for topping (entirely optional, but my partner says it’s “mandatory”)

How I Actually Make It (Directions, If You Can Call Them That)

First, get a big pot of water on the boil for your pasta—and don’t forget the salt! (Pasta water should taste like the sea, that’s what they say. I just chuck in a few generous pinches.)
While that’s working, heat the olive oil in a large pan over medium heat. Chuck in the onions; let them get cozy in there until they’re soft and maybe just starting to get some color. If you walk away for a minute and they go a bit golden, honestly, that’s even better.
Add your garlic and chili flakes. I usually give this about 30 seconds (or until it smells like heaven and your nose starts to tingle). Don’t let it burn though—if it does, quietly scrape out the black bits and pretend nothing happened. We’ve all been there.
Pour in your tomatoes, smoked paprika, salt, and pepper. Stir it and lower the heat a smidge. This is where I usually sneak a taste—sometimes it needs more chili, sometimes a pinch of sugar if the tomatoes are sharp.
Let the sauce bubble and unwind for 10-15 minutes, giving it an occasional (or distracted) stir. If you wander off and it gets dry, just a splash of pasta water brings it back to life.
Now, add the lentils. Let them warm through and get all friendly with the sauce. I always try a spoonful around now (careful, it’ll be hot)—if it’s too thick, add a splash of that starchy pasta water. If it looks a bit weird at this stage, that’s normal. Pasta is a trust process.
Pasta should be ready by now. Scoop out a mug of the water in case you need it (my record is forgetting this step 8/10 times). Drain pasta, then toss it into the sauce, stirring so every piece gets coated. More pasta water if it’s looking dry—less if not.
Finish with your chopped herbs and, if you like, a generous scattering of cheese (or not, your call). Then it’s done! I recommend a big bowl and putting your feet up.

Some Notes I Learned the Hard Way

Once I used green lentils because that’s all I had. It was fine, but they’re a bit firmer; I stick to canned brown or black these days.
If you want less heat, halve the chili flakes—kids have very honest feedback!
Pasta can go mushy fast if left in the sauce on the stove for ages; try to serve soon after mixing.
Sometimes I add spinach—usually when it’s wilted and needs using up. It vanishes right in the sauce, too, like a cooking magic trick.

Things I’ve Tried (Not All of Them Good)

Variations That Rock: Swapping in chickpeas for lentils when the cupboard is bare—surprisingly tasty and adds a little bite.
Splashing in coconut cream for a rich, twisty version. Tastes lush, but a different vibe (think comfort food with a holiday spin).
Adding chopped sun-dried tomatoes; it’s tangy and next level.
Less Successful: I once tried it with spiralized zucchini instead of pasta—nope, wouldn’t recommend. It got soggy. Stick to proper pasta for this one.

Equipment (And How I Wing It Without It)

Pretty much just need a big saucepan, a pot for the pasta, and a wooden spoon. Nothing fancy.
I’ve managed with a frying pan instead of a deep skillet—just stir carefully or you might redecorate your stovetop.
If you don’t have a colander, a slotted spoon and a bit of patience works just fine. Or even a plate but, hey, careful!

Leftovers and Meal Prep (If There Are Any Left…)

In theory, this keeps in the fridge in a lidded container for 2-3 days. Maybe four, but I’d check by sniff, not the calendar (can’t be too careful). Honestly, in my house it never lasts more than a day—it’s better the next day, in my opinion, but that rarely happens unless I hide a bowl behind the veggies.

How I Serve It (And the Unwritten Family Rules)

I like to top mine with extra basil (or a rogue parsley leaf, if that’s all that’s left in the fridge) and a big grating of whatever cheese, dairy or not, is on hand. My little cousin insists on a fried egg on top, which sounds odd, but is actually kind of brilliant. We usually have a green salad or just some toasted sourdough, and sometimes—on Fridays—I crack open a bottle of cheap red. No shame in that!

Things I Learned the Hard Way (Pro Tips… Ish)

I once tried rushing the simmer step and regretted it—let the tomatoes chill out or the sauce is kind of sharp.
Don’t forget to save your pasta water! I always say that, and then about half the time, I forget anyway.
The first time I added all the chili flakes at once and nearly set my tongue on fire. Sprinkle and taste, trust me.

FAQ—What People (Actually) Ask Me

Can I use dry lentils?
You can, but cook them first or you’ll be chewing forever. I parboil mine when I remember—otherwise, canned wins for speed.

Gluten-free pasta okay?
Sure! It’s a bit more fragile. So be gentle stirring, or you’ll have noodle confetti.

Is it very spicy?
I’d say medium, but you control the heat. Start mild—you can always add more, can’t take it out, right?

Can I freeze this?
Actually, yes—but the pasta gets a little soggy. Freeze just the sauce if you want it best, then add fresh pasta later.

Good sides?
Garlic bread, salad, more wine… I mean, you really can’t go wrong. (Here’s my favorite garlic bread recipe from Serious Eats if you’re feeling extra fancy.)

Hey, for more lentil ideas, I sometimes check out Cookie and Kate’s lentil roundup—so many clever options!

Oh, almost forgot—if you want to impress someone, you can read up on pasta cooking myths with Bon Appétit. I learned you don’t need a huge pot (but it’s handier).

And, anyway, if your kitchen looks like a bit of a mess after this, join the club. Chasing after culinary perfection is like herding cats, isn’t it? Still, the food’s always worth it.

Spicy Red Pasta with Lentils