Calabrian Chili Pasta

Name: Calabrian Chili Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 14.1-ounce jar pomodorini tomatoes; 2 tablespoons Calabrian chili paste*; 1 tablespoon dried oregano; 2 teaspoons kosher salt; 1 teaspoon grated lemon zest, from one lemon; 1 tablespoon lemon juice, from one lemon; 1 1-inch Parmigiano cheese rind, optional; 1 tablespoon unsalted butter; 1 (500g) box orecchiette pasta; Kosher salt for the pasta water; 1 cup Parmigiano Reggiano cheese, plus more for topping; *Use more or less of the chili paste depending on your heat tolerance. 2 tablespoons creates a fairly spicy sauce.; Calabrian Chili Pasta Box

This is one of those great pasta dishes that comes together so quickly on a weeknight, but it doesn't taste like a rush situation at all. This pasta is simple, but has loads of flavor from a few key ingredients.

Calabrian chili paste is one of my favorite Italian products. It's quite spicy, but it does a lot more than bring on the heat - it has a lovely warm and slightly sweet flavor as well, and it can really wake any ordinary dish up.

Pomodorini or datterini tomatoes, which are essentially preserved cherry tomatoes, are my favorite type to use in this dish. They're a lot sweeter than regular canned tomatoes, and they have a chance to really stand out here.

Lemon juice adds a beautiful brightness to the dish as well! It's one of my secret moves to really make a tomato sauce taste vibrant and fresh.

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Ingredients

2 tablespoons extra virgin olive oil

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1 14.1-ounce jar pomodorini tomatoes
2 tablespoons Calabrian chili paste*
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon grated lemon zest, from one lemon
1 tablespoon lemon juice, from one lemon
1 1-inch Parmigiano cheese rind, optional
1 tablespoon unsalted butter
1 (500g) box orecchiette pasta

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Kosher salt for the pasta water
1 cup Parmigiano Reggiano cheese, plus more for topping
*Use more or less of the chili paste depending on your heat tolerance. 2 tablespoons creates a fairly spicy sauce.

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Calabrian Chili Pasta Box

Instructions

Heat a large skillet over medium heat. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the datterini tomatoes to the skillet, then fill the jar up with 1/4 cup of water to release the extra tomato sauce in the jar, and add to the pan as well. Crush with
the tomatoes with the back of a wooden spoon. Add the Calabrian chili paste, oregano, salt, lemon zest and lemon juice and stir. Add the Parmigiano Reggiano rind and nestle it into the sauce. Allow the sauce to simmer for 10 minutes, stirring occasionally. Add the tablespoon of butter and gently stir until melted. Taste and adjust seasoning if necessary.
Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 1 minute less than package directions, about 10 minutes, or until not quite al dente. Before adding the pasta to the sauce, remove the Parmigiano Reggiano rind. Using a spider, spoon the pasta directly from the water into the sauce over medium heat. Sprinkle the Parmesan directly over the pasta, and toss to coat. If needed, add pasta water a few tablespoons at a time to loosen up the sauce.
Top with more cheese before serving if desired.

nut free

vegetarian

7 comments

Karyn - Mar 26

★★★★★

★★★★★

So delicious! I thought it seemed very simple and so I was not gonna be impressed but boy was I wrong. Just a lemon and oregano and touch of heat is delicious
Danyelle - Dec 04

★★★★★

★★★★★

This was fabulous, backed off the Calabrian Chili Paste as well since first time using it and it was perfect and very authentic Italian tasting using the ingredients I ordered. Husband really liked it and will definitely make again.
David Balistreri - Aug 18

Ho fatto questa ricetta con la pasta trottole. Era abbastanza buono.
Mark Putnam - Jun 09

Woah! 2 Tbs of real Calabrian chili paste is A LOT; and I like it hot. A half teaspoon seems like enough to make this dish hot enough for 6 people. That said, this is my kind of food, and I really appreciate the fact that you're not afraid to use butter to finish your sauce.
Sandra Smith - Jun 09

★★★★★

★★★★★

My husband really loved this recipe but it was too hot for me, I will put in less chilli paste next time
Sabrina Nachampasak McCully - Jun 09

Good morning. Giada. I am your fan l have been ate at your restaurant in Nevada at my 20 th years at Aniversary .you were my model cooking .I am from Laos and Thailand. My English is second Language. I was from Royal family in Laos. My grandfather was King 1975. I love your food.everythings in cooked .I gave you 5 🌟 Love Sabrina Nachampasak. McCully
Ricky Trimble - Jun 09

★★★★★

★★★★★

Wow….this recipe is a soul warming food! I like heat and this does it for me, I added a bit more kick and it works. Tiara keep the recipes coming! Fan number 1, Rick. xxoo