Creamy Calabrian Chile Pasta Recipe Is Hard to Stop Eating (20 Minutes, 8 Ingredients) by Donna John
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Let's spice up pasta night! With a jar of Calabrian chiles in my fridge and a craving for a plate of creamy pasta, this spicy pasta recipe took shape. This creamy Calabrian chile pasta recipe is loaded with flavor, quick and easy to make, and will leave you wanting more.
If you haven't cooked with Calabrian chiles, I highly recommend it. This bright red chile pepper is from Calabria, a region in southern Italy. The Italian pepper has a sharp, salty, smoky, fruity flavor and is on the spicier side at 25,000 to 40,000 Scoville units. Scoville Heat Units (SHU) is the measure of the heat level for peppers, which is cased on the concentration of capsaicin, the chemical in the pepper responsible for the burning sensation.
To make this creamy spaghetti recipe with a kick you will need the following simple ingredients: pasta (whatever you like, but I used spaghetti noodles), a jar of Calabrian chiles (read about the health benefits of peppers), olive oil, shallots, fresh garlic, tomato paste (check out the health benefits of tomatoes), heavy cream and Parmesan cheese.
Cooking Tips: You can crush the Calabrian chiles in a mortar and pestle or by chopping them fine and then crushing with the back of the knife. You can also buy Calabrian chile pasta if you prefer.
Variations: You could add a protein to this vegetarian recipe. Shrimp, chicken or meatballs would be delicious!
Serve plates or bowls of this spicy spaghetti for dinner with your favorite side dishes. I served mine with a salad and an oil and vinegar salad dressing. Some garlic bread would be so delicious with this Italian pasta dinner, too. Enjoy!
Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 - 3 tablespoons crushed Calabrian chiles (adjust to suit your tastes)
- 1/2 cup tomato paste
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 16 ounces pasta
- 1/4 cup pasta water (if needed)
- fresh basil, for serving (optional)
- crushed red pepper flakes, for serving (optional)
Here's how to make it:
- Cook the pasta according to package directions for al dente. Reserve 1/4 cup of the pasta water before you drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until soft, about 3 to 5 minutes. (Do not let the garlic burn.)
- Add the Calabrian chiles and tomato paste. Stir and cook for 2 more minutes.
- Reduce the heat to low and whisk in the heavy cream. Cook, stirring often, until it thickens. (Mixture should coat the back of a spoon.)
- Stir in the Parmesan cheese.
- Add the cooked pasta and stir to combine. Add some pasta water, if needed, to reach desired consistency. Serve the pasta with additional Parmesan cheese, crushed red pepper flakes and fresh basil. (I also drizzled some of the Calabrian chile oil from the jar onto the pasta for extra spice.) Store any leftover pasta in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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