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Simply Delicious

The Best Calabrian Pasta

PastaStove-TopItalian

Time: 45 minutes

Yield: 6 servings

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About

The Best Calabrian Pasta might not mean much to you unless you know a little bit about Calabria. It's a region in Southwest Italy that's found in the "toe" of the famously boot-shaped peninsula. Within that area, Calabrian chili peppers can be found which are known for their smoky, fruity, spicy flavors. And that's how we arrive here... to a bowl of the most amazing pasta tossed in a red sauce that features those special little peppers. Ah, we love learning about food just about as much as we enjoy getting to eat it. The Best Calabrian Pasta is quite the experience, whether you're a food fact connoisseur or simply very hungry!

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, grated
  • 1 (24-ounce) jar Italian tomato purée, such as DeLallo® Tomato Purée
  • 2 tablespoons jarred chopped Calabrian chilis
  • 1 teaspoon sea salt
  • 3/4 pound pipette pasta
  • 1 cup heavy cream
  • 1 cup parmesan cheese, grated, plus more, to taste, for garnish
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • parsley, to taste, minced, for garnish

Directions

Step 1 -In a large pot over medium heat, add the olive oil and the garlic and cook until the garlic is fragrant, about 1 minute.

Step 2 -Add the tomato purée, the Calabrian chilis, and the salt to the garlic and bring to a simmer.

Step 3 -Reduce the heat to low and cook the sauce until it thickens, about 25 minutes.

Step 4 -While the sauce mixture is cooking, in a large pot of salted, boiling water, cook the pipette pasta to al dente, according to the package directions.

Step 5 -Drain the water and rinse the cooked pasta under cool water.

Step 6 -Add the heavy cream, 1 cup of the parmesan, the lemon zest, and the lemon juice to the sauce mixture and stir until the cheese is melted, about 3-4 minutes.

Step 7 -Add the cooked pasta to the sauce and stir until the pasta is well-coated.

Step 8 -Serve the pasta garnished with the parsley and the extra parmesan.

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