Calabrian Chili Pasta
This Calabrian chili sauce delivers a spicy, sweet heat for a super satisfying weeknight pasta.
- Serves: 4 persons
- 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
Step 1Gather the ingredients.
Step 2Heat 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 3Coarsely 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 4Add 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 5While 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 6Add 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 7Taste 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.