Spicy Calabrian Chili Pasta
Spicy Calabrian Chili Pasta is a quick, flavor-packed dinner with a rich, creamy tomato sauce made with Calabrian chili paste, tomato paste, heavy cream, and Parmesan. It's ready in about 25 minutes.
Servings: 4
Ingredients
- 1 pound Pasta
- 2 tablespoons Extra Virgin Olive Oil
- 2 small Shallots finely diced
- 5 cloves Garlic minced
- 2 tablespoons Calabrian Chili Paste I like Trader Joe's Italian Bomba Sauce
- 4 tablespoons Tomato Paste
- ⅓ cup Dry White Wine such as Pinot Grigio or Sauvignon Blanc
- ¾ cup Heavy Cream
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 cup Reserved Pasta Water as needed
- ½ cup Parmesan Cheese freshly grated (more for serving)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve about 1 cup of the pasta water before draining.
- Cook the aromatics: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the shallots and garlic and cook until softened and fragrant, about 3 minutes.
- Build the sauce: Stir in the tomato paste and Calabrian chili paste. Cook, stirring frequently, until the tomato paste darkens, about 5 minutes. Pour in the white wine and simmer until reduced, about 2 to 3 minutes.
- Finish the sauce: Reduce the heat to low. Stir in the heavy cream, salt, and pepper until smooth.
- Combine the pasta: Add the cooked pasta and Parmesan to the pan. Toss to coat, adding the reserved pasta water a little at a time as needed until the sauce is smooth and glossy. Taste and adjust the seasoning if needed.
- Serve: Divide among bowls and top with additional freshly grated Parmesan, if desired.
Video
Notes
- Pasta: I used fusilli col buco, but this creamy tomato-Calabrian chili sauce works well with almost any pasta. Try rigatoni, cavatappi, linguine, or spaghetti.
- White wine:Substitute an equal amount of chicken or vegetable broth if you prefer not to cook with wine. Finish with a squeeze of fresh lemon juice to add the brightness the wine provides.
- Shallots: If you don't have shallots, substitute about ½ cup finely diced yellow onion.
- Calabrian chili paste: I like Trader Joe's Italian Bomba Sauce, but any Calabrian chili paste works well. Add more or less depending on your preferred spice level.
- Tomato paste: I typically use double-concentrated tomato paste, but regular tomato paste works just as well. If using regular tomato paste, you can use 6 tablespoons if you prefer a richer tomato flavor.
- Heavy cream: I like using ¾ cup for a rich, creamy sauce. For a lighter sauce, start with ½ cup and add more to taste.
- Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese. I recommend grating it yourself with a Microplane or the fine side of a box grater.
- Fresh basil: I love finishing this pasta with fresh basil for a pop of freshness and color, but it's completely optional.
Nutrition
Calories: 740kcal | Carbohydrates: 97g | Protein: 21g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 663mg | Potassium: 585mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1026IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 2mg
