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Calabrian Chili Pasta
Category
Main Course pasta
Servings
6
Prep Time
5 minutes
Cook Time
20 minutes
Calories
433
Author:
Giada De Laurentiis
Ingredients
-
2 tablespoons extra virgin olive oil
-
1 19.4-ounce jar Datterini Tomatoes, or 1 14-ounce can pomodorini tomatoes
-
2 tablespoons Calabrian chili paste*
-
1 tablespoon dried oregano, (such as Filliponne)
- 2 teaspoons kosher salt
- 1 teaspoon grated lemon zest, (from 1 lemon)
- 1 teaspoon lemon juice, (from 1/2 lemon)
- 1 tablespoon unsalted butter
-
1 pound short pasta, (such as nodi marini, penne, or rigatoni)
-
1 cup grated Parmesan cheese
- *For more spice, up the amount of Calabrian chili paste to 3 tablespoons. For less spice, reduce to 1 tablespoon. If you don’t have Calabrian chili pasta on hand, you can substitute with a small sprinkle of red pepper flakes, and gradually increase as desired.
Instructions
- Heat a large skillet over medium heat. Add 2 tablespoons of the oil to the pan and heat another 30 seconds. Add the pomodorini tomatoes to the skillet, then fill the can up with 1/4 cup of water to release the extra tomato sauce in the can, and add to the pan as well. Either crush with the tomatoes with the back of a wooden spoon, or gently cut them with kitchen scissors. Add the Calabrian chili paste, dried oregano, salt, lemon zest and lemon juice. 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. 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 433
Amount/Serving
% Daily Value
- Carbs
- 63 grams
- Protein
- 17 grams
- Fat
- 13 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 1407 milligrams
- Fiber
- 3 grams
- Sugar
- 6 grams
6 reviews & comments
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.
Ho fatto questa ricetta con la pasta trottole. Era abbastanza buono.
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.
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
My husband really loved this recipe but it was too hot for me, I will put in less chilli paste next time
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