Calabrian Chili Pasta
This Calabrian chili sauce delivers a spicy, sweet heat for a super satisfying weeknight pasta.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- ½medium onion (diced)
- 2teaspoons salt
- ¼cup sun-dried cherry tomatoes in oil
- 3tablespoons Calabrian chili paste
- 1(28 ounce) can peeled tomatoes
- 1tablespoon dried oregano
- 1teaspoon lemon juice
- 1tablespoon butter
- 1pound long fusilli
- ¼cup parmesan cheese
Instructions
Step 1
Gather the ingredients.Step 2
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.Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
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.