Spicy Calabrian Chili Pasta is not for the faint of heart. This pasta dish packs a punch and has so much flavor. You really have to love some heat to love this dish.
Calabrian Chili peppers originates from the Calabrian region of Southern Italy. They’re small, but pack some heat and flavor. These little peppers are delicious on everything from sandwiches to pizza and pasta.
I buy DeLallo Calabrian Chili Peppers in the jar, they’re packed in an oil/vinegar marinade so it adds so much flavor to this dish. I only use 10 chilis chopped with a little bit of the oil in this recipe. You may use less for just a slight hint of spice.
The fresh tomatoes, garlic, wine, and tomato sauce really balance the spice in this sauce. You can still taste the spice, but it dissipates quickly leaving you wanting more. Serve with plenty of parmesan cheese, garlic bread and a glass of crisp white wine.
Spicy Calabrian Chili Pasta
Ingredients
- 1 pound Thin Spaghetti, cooked al dente
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1/4 cup Calabrian Chili Peppers, about 10 peppers, stems removed and sliced
- 1 whole Sweet Onion, chopped
- 1 {10.5 ounce} package Cherry Tomatoes
- 4 cloves Garlic, minced
- 2/3 cup Dry White Wine {Chardonnay works perfect}
- 1 {8 ounce} can Tomato Sauce
- 2 cups Fresh Baby Spinach
- Kosher Salt and Ground Black Pepper, for seasoning
- Parsley, chopped for garnish
- Parmesan Cheese, grated for garnish
Directions
- Step 1 Cook your pasta al dente according to package, you’ll finish cooking the pasta in the sauce. Drain well.
- Step 2 In a large shallow pan heat olive oil and butter over medium heat. Add sliced chilis, chopped onion, and cherry tomatoes to the pan. Season with kosher salt and saute over medium high heat until tomatoes are bursting, about 5 minutes. Add minced garlic and stir until fragrant in the pan, about 30 seconds to 1 minute.
- Step 3 Turn heat down and deglaze pan with wine and simmer for 3 minutes until wine is reduced by half. Stir in tomato sauce. Turn off heat and add spinach and cooked pasta to the pan. Use tongs to toss and coat the pasta in the sauce and wilt spinach. Season with kosher salt and ground black pepper to taste.
- Step 4 Garnish with chopped parsley and grated parmesan cheese. Serve and enjoy!
Savor and Enjoy!
