Calabrian Chili Pasta Recipes
CALABRIAN CHILI PASTA
Giada's Calabrian Chili Pasta is a super quick dinner to whip up on any weeknight, but it has tons of bright, vibrant flavor.
Provided by Giada De Laurentiis
Categories Main Course pasta
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 6, Calories 433
CALABRIAN CHILE PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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- Heat the olive oil in a large, heavy saucepan until shimmering. Add in the ground beef and a generous pinch of salt. Sauté, stirring frequently and breaking up any large lumps, cook until the beef is no longer pink about 10 minutes. Next, add the onion and garlic, oregano, and chopped chilis, continue cooking until then onions become very soft about 5 minutes.
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- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions. Ladle out ¾ cup of the pasta water and reserve. Drain the pasta.
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- Bring a large pot of water to a boil. Add salt and return to boil. Add spaghetti and cook, stirring occasionally, until al dente, 8 to 10 minutes.
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- Fill a large pot with water and bring to a boil. Cook the Cassarecce according to the package directions. Once al dente, drain the pasta, reserving 1 cup of pasta water for future use and set aside.
- In a large sauté pan, add the olive oil and heat over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the lemon zest (saving the lemon juice for later) and sauté for 15 seconds. Add the Calabrian hot pepper paste and stir until everything is evenly incorporated.
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- On the stovetop, slowly heat the tomato sauce and Calabrian peppers. Add salt, pepper, garlic or olive oil to taste.
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