Calabrian Chile Butter 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 CHILI BUTTER ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F. In a food processor, add the calabrian chilies and 1 tablespoon of the lemon juice, then pulse to chop. Add in the butter, salt and pepper and process until well incorporated. Scrape butter mixture into a small bowl.
• In a large mixing bowl, toss the Brussels sprouts with ½ cup chili butter, salt and pepper to coat. Spread in an even layer on a sheet pan. Roast until golden brown and tender, 15-18 minutes.
• Remove from the oven and return to the large mixing bowl. Add another 2 tablespoons calabrian chili butter and the remaining 1 tablespoon lemon juice, then toss to combine. Adjust the seasoning with salt and pepper.
• Transfer to a serving platter and garnish with the remaining chopped calabrian chilies. and serve with additional lemon wedges. Store any remaining compound butter in an air-tight container in the refrigerator for up to 1 week.

CALABRIAN CHILE BUTTER

Steps:

• Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10-12 minutes; let cool completely.
• Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
• Do Ahead
• Chile butter can be made 1 week ahead. Cover and chill.

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.