Red Jalapeño Pasta with Cinnamon and Nutmeg

This Red Jalapeño Pasta with Cinnamon and Nutmeg is a dish I developed to highlight how restrained spice and careful technique can transform a simple pasta into something layered and memorable. Rather than relying on heavy sauces or cream, this recipe focuses on oil, aromatics, and pasta water to create a light yet deeply flavored coating that clings to your pasta.

The heat comes primarily from red jalapeños and chili flakes, offering both freshness and warmth without overwhelming the palate. What sets this dish apart, however, is the subtle use of cinnamon and nutmeg. Added in precise amounts, they don’t dominate or sweeten the dish; instead, they provide quiet depth and warmth, enhancing the savory elements and balancing the heat. These spices work in the background, rounding out the flavor profile and giving the pasta an unexpected complexity.

If you are looking for nuanced seasoning, clean technique, and bold flavors, this Red Jalapeño Pasta is ideal for you.

Ingredients

Pasta (Penne or Spaghetti) – Acts as the main body of the dish. Undercooking lets it finish cooking in the sauce so it absorbs flavor instead of turning mushy.
Pasta Water – Creates moisture for a light sauce. Pasta water’s starch helps bind everything together and coat the pasta.
Chilli Flakes – Provide heat and mild smokiness; frying them in oil blooms their flavor.
Nutmeg Powder – Adds subtle warmth and depth. Used sparingly, it enhances savory notes and gives a rounded, almost creamy background flavor without being identifiable.
Cinnamon Powder – Contributes gentle sweetness and warmth. It balances heat from chilies and adds complexity, giving the dish a slightly exotic, aromatic edge when used in very small amounts.
Red Jalapenos – Add fresh heat, slight sweetness, and texture contrast.
Oregano and Thyme Mixture (50% dried oregano and 50% dried thyme) – Oregano adds earthy, slightly bitter herbal notes. Thyme adds warmth and subtle sweetness; balances spice and heat.
Salt
Olive Oil
Freshly Grated Parmesan Cheese (For Serving) – Now I tried the pasta both with this parmesan and without, and honestly, I liked the one without it. But to each it’s own.

How To Make Red Jalapeno Pasta Recipe?

Start by boiling a large pot of well-salted water. Once the water is at a rolling boil, add the pasta and cook it until it is about 70–80% done—this means it should still have a noticeable bite and not be fully soft. Stir occasionally to prevent sticking. Before draining, reserve some of the pasta water, as this starchy liquid will help bring everything together later. Drain the pasta and set it aside.

Next, place a pan over medium heat and add oil, allowing it to warm up gently. Once the oil is hot, add the chilli flakes and red jalapeños. Sauté them briefly, stirring constantly, so they release their heat and flavor into the oil without burning. This step forms the flavor base of the dish, so keep the heat controlled and let the aromatics infuse the oil evenly.

After that, add the cinnamon and nutmeg powder. Add water if the spices stick to the pan.

After the chillies are fragrant, add a small splash of water or the reserved pasta water to the pan. This helps deglaze the pan and prevents the spices from scorching. Let the liquid simmer lightly for a moment, allowing the flavors to blend and mellow slightly.

Now add the partially cooked pasta directly into the pan. Toss it well so each piece is coated in the chilli-infused liquid.

Sprinkle in the oregano and thyme mixture, distributing it evenly throughout the pasta. These herbs will add an earthy, aromatic note that balances the heat from the chillies.

Add a bit more pasta water and continue cooking the pasta in the pan over medium heat. Stir occasionally and let the pasta absorb the liquid gradually.

As the water reduces, it will cling to the pasta, creating a light, glossy coating rather than a sauce.

Keep cooking until the pasta is fully done, the liquid has mostly evaporated, and everything looks well combined and dry, with the flavors absorbed into the pasta.

Remove from heat and serve immediately.