Calabrian Chili Pasta
A weeknight pasta features a spicy, sweet Calabrian chili sauce, offering a super satisfying meal.
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Instructions
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Start boiling salted water for pasta.
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Heat olive oil in a large pot over medium-high heat; add onion and salt, cooking for 5 minutes until softened.
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Add coarsely chopped sun-dried cherry tomatoes and Calabrian chili paste; cook for 1-2 minutes.
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Stir in peeled tomatoes, breaking them into chunks, along with dried oregano and lemon juice; simmer on low heat for 5-6 minutes, stirring occasionally.
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Cook pasta in the boiling salted water until al dente, reserving 1/4 cup pasta cooking water before draining.
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Add butter and cooked pasta to the sauce; cook over medium-low heat, stirring until the pasta is coated.
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Gradually add reserved pasta water, 1 tablespoon at a time, until desired sauce consistency is reached, then stir in half of the parmesan cheese.
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Adjust seasoning as needed and serve immediately, topped with more parmesan if desired.