Calabrian Chile Pasta Recipes

CALABRIAN CHILI PASTA

Steps:

• 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.

CALABRIAN CHILE PASTA

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

CALABRIAN CHILI PASTA

Steps:

• 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.