Creamy Calabrian chili pasta. Spicy, luscious and ready in just 15 minutes. Comfort food with a fiery kick.
If you love spicy pasta dishes, try my Spicy bacon broccoli pasta or this Spicy spaghetti bolognese.
Why you’ll love this recipe
This creamy Calabrian chili pasta is a spicy, feel-good plate of comfort.
It’s quick and perfectly balanced between cozy and delicious. The kind of pasta you’ll want to make on repeat.
What is Calabrian chili paste?
Calabrian chili paste deserves a spotlight of its own. It’s spicy, yes, but also fruity, tangy and just a little smoky. A spoonful can instantly transform a simple pasta dish into something bold and unforgettable.
The chilis come from Calabria, the sun-drenched region in the toe of Italy’s boot. These bright red peppers pack a medium heat with a sweet flavor. Most often, they’re crushed and preserved in oil to create a chunky, vibrant chili paste.
You’ll find jars of Calabrian chili paste in well-stocked grocery stores, Italian delis or online.
🔥 Pro tip
Leftover Calabrian chili paste? Use it to spice up sandwiches, burgers, stews and sauces. Stir it into mayo, scatter it over pizza or swirl it into soups.
How to make this Calabrian chili pasta
Let me walk you through this recipe with my easy step-by-step video or follow along on YouTube!
Step 1 – First, we boil the spaghetti until al dente in salted water.
Step 2 – We create the sauce by braising the cherry tomatoes and garlic in a mix of butter and olive oil.
Step 3– Then comes the flavor bomb: tomato paste and Calabrian chili paste. These deepen the flavor and give the sauce its signature spicy kick.
Step 4 – Next, we deglaze the skillet with white wine for brightness. Don’t want to cook with alcohol? Feel free to skip it, the dish will still be delicious.
Step 5 – A splash of heavy cream and a handful of grated Parmesan bring everything together, creating a velvety sauce that mellows the heat without dulling the flavor.
Step 6– To finish, we toss in some starchy pasta water, fresh basil and off course the spaghetti. And just like that, you’re ready to serve.
Ingredients
- Spaghetti – swap for any pasta shape you like, rigatoni, penne, orecchiette, linguine or fettuccine
- Olive oil and unsalted butter
- Cherry tomatoes – I used Datterino
- Garlic cloves
- Tomato paste
- Calabrian chili paste
- Salt
- Dry white wine – like Chardonnay or Pinot Grigio
- Parmesan
- Heavy cream
- Basil
FAQ
Can I add more veggies to the sauce?
Absolutely! This sauce is super flexible. Try tossing in sautéed eggplant, zucchini, spinach or thinly sliced fennel.
What to serve with Calabrian chili pasta?
Since the pasta is rich and spicy, it pairs well with something fresh and simple. A leafy green salad with a tangy balsamic dressing is a great choice. Add some garlic bread on the side to soak up the sauce, you won’t regret it!
How to store and reheat leftover pasta
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm the pasta gently on the stovetop over medium heat. Add a splash of water to help loosen the sauce and bring back its silky texture.
I don’t recommend freezing this pasta, because of the cream, the sauce may separate once thawed.
Creamy Calabrian Chili Pasta
Ingredients
- 14 ounces spaghetti - or pasta of your choice
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups cherry tomatoes - like Datterino
- 8 garlic cloves - minced
- 1 tsp salt
- 3 tbsp tomato paste
- 2 tbsp Calabrian chili paste - more or less to taste
- ¼ cup dry white wine
- ½ cup heavy cream - or 20% fat cream
- ½ cup grated Parmesan
- ½ cup basil leaves - chopped
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- In the meantime: Mince the garlic cloves and chop the basil leaves.
- Add the spaghetti to the pot with boiling water and cook until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Heat oil and butter over medium in a large heavy bottomed skillet. Add cherry tomatoes, garlic and salt. Cover and simmer for 5 minutes.
- Stir in tomato paste and Calabrian chili paste, cook for 2 minutes.
- Deglaze the skillet with white wine and simmer for 2 minutes.
- Press the tomatoes down with a fork to release the juices. Pour in cream and add Parmesan. Stir to combine.
- Add basil, spaghetti and ¼ cup cooking water. Toss to combine and add more cooking water if needed. Serve!
Video
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