02.15.2022
Top Spices for Tastier Pasta
Boost pasta with Tellicherry pepper, cloves, crushed chiles, curry and sumac. Quick tips for toasting, pairing, and storing spices.
- Use high quality spices to lift simple pasta dishes — fresh Tellicherry pepper, crushed chiles, cloves, curry powder and sumac each bring distinct flavors.
- Bloom or toast whole and ground spices briefly in a dry pan or warm oil to unlock aroma before adding other ingredients.
- Use strong spices sparingly, pair them to the sauce style, and store spices airtight in a cool dark place for best flavor.
Pasta tastes better with premium spices. Whether it’s a few cranks of a pepper mill, or the perfect pinch of Greek Oregano, fresh spices enhance every shape of pasta. We asked our friend and pasta expert, Chef Lorenzo Boni, for some of his favorite spices for pasta recipes. If you have a favorite spice for cooking pasta, leave us a comment below. Explore our collection of Pasta Recipes and Italian Spices for more inspiration.
Tellicherry Black Pepper
'Black pepper is a must for all Roman pasta dishes, such as Carbonara, Amatriciana, Cacio e Pepe, and Gricia. I love Tellicherry pepper because it’s very aromatic and enhances everything else in the recipe. One quick tip would be to toast freshly ground black pepper in a dry skillet over medium heat for 2-3 minutes to have the aroma blooming.'
Cloves
'I love cloves in long stewed meat and red wine ragout. The aroma reminds me so much of Northern Italian food in the winter time. A little bit of cloves goes a long way. Two or three whole cloves will be just fine to season a four-pound pot of meat sauce.'
Crushed Red Chiles
'Red pepper flakes from The Spice House are so reminiscent of fresh peppers, not your typical red pepper…we are talking from a different planet. I love making a famous Italian spaghetti dish called “Aglio, Olio e Peperoncino.” It is basically a simple dish made with sautéed garlic, red pepper flakes, fresh parsley and a great extra virgin olive oil. The dish is a staple of “spaghettata,” an Italian social event when families/friends gather around a table and share a big bowl of spaghetti.'
Sweet Curry Powder
'I love pasta loaded with vegetables and sweet curry, which although it is not an Italian spice, it pairs extremely well with all kinds of vegetarian pasta dishes. The secret is to toast it gently over medium heat before adding vegetables to maximize its flavor. I normally change this recipe around by using vegetables in season for more affordable and sustainable results.'
Sumac
'I love the citrusy flavor of sumac and the beautiful red color to top pasta salads in the summer. Unexpected and delicious. I love sumac combined with avocado, which replaces Mayo in my pasta salads, to keep them lighter and healthier.'
Frequently Asked Questions
Which spices make pasta taste better?
Try Tellicherry black pepper for Roman dishes, whole cloves for slow meat ragouts, crushed red chiles for Aglio e Olio, sweet curry powder for vegetable pastas, and sumac for bright pasta salads.
How should I use Tellicherry black pepper in pasta?
Grind fresh and toast the grounds in a dry skillet over medium heat for 2 to 3 minutes to release its aroma. Use it generously in dishes like Cacio e Pepe, Carbonara, Gricia or Amatriciana.
How many cloves should I add to a meat sauce?
Cloves are potent. Add two or three whole cloves to a four pound pot of meat sauce during the long simmer. Remove the whole cloves before serving.
How do I use crushed red chiles without making the dish too spicy?
Start with a small pinch or 1/4 teaspoon and taste as you go. For Aglio e Olio, gently sauté garlic in olive oil, add the flakes briefly to bloom, then toss with pasta. Use more flakes if you want more heat.
Can I use sweet curry powder in pasta?
Yes. Toast the curry powder gently in a pan or in the oil for 30 to 60 seconds before adding vegetables to boost flavor. It pairs well with seasonal vegetables and makes a great vegetarian pasta sauce base.
How do I use sumac in pasta salads?
Sprinkle sumac as a finishing seasoning for a lemony tang and bright color. It works well mixed with avocado, olive oil and parsley to keep salads light and fresh. Use about 1/2 to 1 teaspoon for a large bowl.
What is the best way to store spices so they stay fresh?
Store spices in airtight containers away from heat, light and humidity. Whole spices last longer than ground. Grind whole spices just before use and replace ground spices after about 6 to 12 months for best flavor.
Which spices make pasta taste better?
Try Tellicherry black pepper for Roman dishes, whole cloves for slow meat ragouts, crushed red chiles for Aglio e Olio, sweet curry powder for vegetable pastas, and sumac for bright pasta salads.
How should I use Tellicherry black pepper in pasta?
Grind fresh and toast the grounds in a dry skillet over medium heat for 2 to 3 minutes to release its aroma. Use it generously in dishes like Cacio e Pepe, Carbonara, Gricia or Amatriciana.
How many cloves should I add to a meat sauce?
Cloves are potent. Add two or three whole cloves to a four pound pot of meat sauce during the long simmer. Remove the whole cloves before serving.
How do I use crushed red chiles without making the dish too spicy?
Start with a small pinch or 1/4 teaspoon and taste as you go. For Aglio e Olio, gently sauté garlic in olive oil, add the flakes briefly to bloom, then toss with pasta. Use more flakes if you want more heat.
Can I use sweet curry powder in pasta?
Yes. Toast the curry powder gently in a pan or in the oil for 30 to 60 seconds before adding vegetables to boost flavor. It pairs well with seasonal vegetables and makes a great vegetarian pasta sauce base.
How do I use sumac in pasta salads?
Sprinkle sumac as a finishing seasoning for a lemony tang and bright color. It works well mixed with avocado, olive oil and parsley to keep salads light and fresh. Use about 1/2 to 1 teaspoon for a large bowl.
What is the best way to store spices so they stay fresh?
Store spices in airtight containers away from heat, light and humidity. Whole spices last longer than ground. Grind whole spices just before use and replace ground spices after about 6 to 12 months for best flavor.
Interesting information about spices I’ve never used but will try soon. And new info about warming sweet curry before including it in a recipe. I’ll use that also. Good information. Thanks.