Pasta alla Bersagliera is a “red” variant of the classic garlic and oil pasta.
There are two theories about the origin of its name: one is based on the fact that it is very quick to prepare, almost “in a rush,” like the bersaglieri run to the sound of the fanfare, the other one is based on the fact that it is a very spicy dish, which makes you “run.” In any case, it’s a very easy and really fast first course to prepare, just the time to cook the pasta, perfect for unexpected guests, with an almost empty pantry, and very tasty.
Read how to make Pasta alla Bersagliera with the easy and super quick recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.3 oz pasta
- 3 tablespoons tomato paste
- 2 cloves garlic
- 1 chili pepper
- extra virgin olive oil
- salt
Preparation of Pasta alla Bersagliera
Cook the pasta al dente in plenty of salted water.
Meanwhile, in a large pan, heat abundant extra virgin olive oil.Peel the garlic cloves and let them cook for a couple of minutes in the oil, then add the chili pepper and let everything fry for another two minutes.
Add the tomato paste and let it dissolve in the oil.Add the pasta and toss it in the pan with the prepared seasoning, adding some of its cooking water if needed.
Serve immediately, very hot, your Pasta alla Bersagliera.
Notes
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