Calabrian Chili Pasta

A plate of pasta tossed with tomato sauce topped with fennel fronds and cheese.

5 from 10 votes

A deliciously sweet, spicy, and tangy Calabrian chili pasta made with Calabrian chili paste, garlic, fennel, and tomato paste.

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 552kcal

Author: Karishma Pradhan

Ingredients

¼ cup extra virgin olive oil
1 medium onion finely diced
½ medium fennel bulb finely diced
6 garlic cloves minced
1 tablespoon Calabrian chili paste or ¾ teaspoon red chili flakes | plus more if desired
Salt
¼ cup tomato paste
1 tablespoon honey
1 teaspoon white vinegar
8 ounces dried pasta I like either like a long cut, like fusilli longhi, or mafaldine, or a tubular pasta, like mezzi rigatoni, rigatoni, or casarecce
¼ cup Parmigiano-Reggiano cheese finely grated

Instructions

Set a large pot of water to boil.
Saute the aromatics: In a cold dutch oven or heavy-bottomed skillet, add ¼ cup extra virgin olive oil, 1 medium onion, finely diced, ½ medium fennel bulb, and 6 garlic cloves, finely diced.
Set over medium-low heat, and saute the aromatics for 15 minutes, stirring occasionally, until soft and translucent. Don't go further than golden brown, lowering the heat if necessary.
Add the chili paste: Stir in 1 tablespoon Calabrian chili paste (or red pepper flakes), and season the vegetables with salt. Saute for 1 - 2 minutes on medium-low until the chili begins to smell aromatic.
Finish the sauce: Add ¼ cup tomato paste and 1 tablespoon honey to the vegetables, and stir to incorporate. Saute for another 4 - 5 minutes over medium heat, stirring frequently, until the tomato paste starts to caramelize on the pan and the oil turns bright red.
Stir in 1 teaspoon white vinegar, then turn the heat off.
Note: At this point, you’ve made the base of your sauce. The sauce will eventually get mixed into your pasta, so it should taste slightly more pungent than you want it to be. It may feel spicier, more acidic, and saltier than desired.
Cook the pasta: Once the water is boiling, salt the water and add 8 ounces dried pasta. Cook according to package instructions, until the pasta is just barely al dente.
Reserve ¾ cup of pasta water.
Finish the dish: To finish the pasta, transfer the pasta to the skillet with a slotted spoon, and stir to combine, loosening the sauce with a bit of pasta water at a time.
Set the dutch oven over medium heat, and reduce sauce for 1 - 2 minutes. Add pasta water to reach desired consistency. The sauce should nicely cling to the pasta but still feel saucy. Season again with salt and add additional chili paste or red pepper if desired.
Serve: Garnish with ¼ cup Parmigiano-Reggiano cheese and serve immediately.

Video

Notes

Use whatever combination of onions you have here — I’ve used yellow onions, red onions, and shallots
Calabrian chili paste adds a fiery layer of flavor to this pasta. I like Tutto Calabria, which you can find online, and Delallo's chili paste. Any Calabrian chili paste will do but keep in mind that they all have slightly different heat levels, so start small!
This dish is about your taste preference. I’ve built the flavor profile such that it has a nice mix of sweet, salty, acidic, and spicy flavors — but ultimately you should season it as you like it. If you like it less spicy, add less chili. If you like it very sweet, add more honey.
Storage and Reheating: This pasta is best served immediately, but you may make the sauce up to 2 days ahead and store in an airtight container in the fridge. Just before serving, boil the pasta and finish the dish.

Nutrition