|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||14%|
|Total Sugars 5g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Calabrian chili pasta is a spicy take on your favorite tomato sauce. These spicy, smoky peppers from southern Italy are incredibly versatile, and pack just the right amount of heat without being overpowering. In this recipe we combine the chilis with sun-dried tomatoes and canned tomatoes to elevate an easy pantry sauce. Toss the Calabrian chili sauce with your favorite pasta, then shower it in grated cheese for a satisfying dinner any day of the week.
Serve this pasta on its own for an easy vegetarian dinner, or alongside grilled chicken and a crisp salad. Make this your go-to recipe for last minute meals or star of your next date.
2 tablespoons olive oil
1/2 medium onion, diced
2 teaspoons kosher salt
1/4 cup sun-dried tomatoes in oil
3 tablespoons Calabrian chili paste
1 (28-ounce)can peeled tomatoes
1 tablespoon dried oregano
1 teaspoon lemon juice
1 tablespoon unsalted butter
1 pound long fusilli
1/4 cup parmesan cheese
Gather the ingredients.
Heat the olive oil in a large pot over medium-high heat. Add the onion and salt; cook, stirring, until the onion is softened, about 5 minutes.
Coarsely chop the sun-dried cherry tomatoes, then add them to the pot. Add in the Calabrian chili paste and cook for 1 to 2 minutes to soften.
Add the can of peeled tomatoes, breaking up the tomatoes with the back of a wooden spoon. You want some rough chunks of the tomato, so don’t break them down completely.
Add in the dried oregano and lemon juice; allow to simmer over low heat for 5 to 6 minute, stirring occasionally.
While the sauce is simmering, cook the pasta in salted water according to the package instructions until al dente. Reserve 1/4 pasta cooking water, then drain the pasta. Set the reserved water aside.
Add the butter to the sauce along with the cooked pasta. Continue to cook over medium-low heat, stirring until the pasta is coated in sauce.
Add 1 tablespoon of the reserved pasta water at a time until you reach your desired sauce consistency. Stir in about half of the parmesan cheese.
Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Top the Calabrian chili pasta with more parmesan cheese, if desired, and serve immediately.
How to Store
- This pasta will store in the refrigerator for up to 3 days. Add a little water to a pan and heat it on high heat, add in the pasta and toss until heated through. Top with more cheese.
- This pasta does not freeze well. You can freeze just the sauce in individual portions in plastic freezer storage bags. Freeze for up to six months. Simply remove from the bag and heat in a saucepan on low heat until heated through.
- You can make this pasta more or less spicy by adding more or less of the Calabrian chili paste. Cut it down to 1 or 2 tablespoons if you like it milder or amp it up to 4 if you like extra spicy.
- You can replace the parmesan cheese with pecorino Romano cheese. It has an extra tangy bite that also compliments the spicy sauce well.
- You can replace the cherry sun-dried tomatoes with regular sun-dried tomatoes. Just make sure to use ones that are packed in oil.
What Type of Pasta Works Best?
A curly shaped pasta will hold onto the sauce best in this recipe. It can be a long or short pasta as long as it has some kind of twist.