Calabrian Chile Pasta Recipe

I recently embraced Giada Calabrian Chili Pasta and found a delicious interplay of olive oil, garlic, and Calabrian chili paste mingled with diced tomatoes, finely chopped onion, and fresh basil. Every bite made me appreciate this dish’s vibrant flavors that never fail to pique my curiosity about classic Italian cooking.

I recently stumbled onto Giada’s Calabrian Chili Pasta and had to share this one-pot wonder with you. I started by heating 3 tbsp of extra virgin olive oil in a large pot and added a finely chopped small onion and 3 garlic cloves sliced thin.

The aroma was incredible, and this set the stage for a dish bursting with spicy flavor. I stirred in 2 tbsp of Calabrian chili paste then added a 28-oz can of diced tomatoes, letting the flavors really meld together.

I then mixed in 1 lb of dried spaghetti, salt, and freshly ground black pepper to taste. As the pasta cooked, the sauce thickened and became even more rich and vibrant.

Finishing off with a handful of fresh basil leaves and a generous sprinkle of grated Parmigiano-Reggiano, I couldnt help but think of famous Calabrian Chili Recipes and Pasta Dinners that bring a real kick to the table. Enjoy trying this bold twist on a classic recipe.

Why I Like this Recipe

I really like this recipe because it’s super simple to make and cleaning up is a breeze since everything ends up in one pot. I love how cooking the spaghetti right in the sauce means the pasta soaks up all those amazing, spicy flavors, which makes every bite tasty. I also like the kick from the Calabrian chili paste – it gives the dish a real punch without being too overwhelming. And when I stir in the fresh basil at the end and top it off with a little cheese, it just feels like a burst of freshness that makes the whole meal extra satisfying.

Ingredients

• Dried spaghetti: A carb-rich staple that forms the hearty base, filling and energizing.
• Extra virgin olive oil: Provides healthy fats and a fruity, balanced flavor boosting the sauce.
• Calabrian chili paste: Delivers bold heat with tang, adding depth to every pasta bite.
• Diced tomatoes: Juicy and slightly acidic, bursting with vitamins and fresh tomato flavor.
• Fresh basil: Offers aromatic, subtly sweet notes that brighten and balance the spicy sauce.
• Parmigiano-Reggiano: Savory and creamy, it tops the dish with a rich, umami finish.
• Garlic cloves: Infuse the sauce with aromatic warmth, offering both flavor and health benefits.
• Onions: Lend natural sweetness and richness.

Ingredient Quantities

• 1 lb dried spaghetti
• 3 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, thinly sliced
• 2 tbsp Calabrian chili paste
• 1 (28-oz) can diced tomatoes
• Salt, to taste
• Freshly ground black pepper, to taste
• A handful of fresh basil leaves
• Grated Parmigiano-Reggiano cheese (optional)

How to Make this

1. Heat the olive oil in a big pot or deep skillet over medium heat, then add the finely chopped onion and let it soften until it’s kinda see-through.

2. Toss in the thinly sliced garlic and cook it for about a minute until it smells amazing, but be careful not to let it burn.

3. Stir in the Calabrian chili paste and mix it well with the onion and garlic.

4. Pour in the diced tomatoes with all their juices, and season with a pinch of salt and some freshly ground black pepper.

5. Add the dried spaghetti straight to the pot. If the noodles are too long, feel free to break them a bit so they all fit nicely.

6. Add enough water to the pot so that the pasta is almost completely covered by the liquid. Bring everything to a boil.

7. Once it’s boiling, lower the heat and let it simmer. Stir every once in a while so the pasta doesn’t stick and gets coated well with the sauce.

8. Cook until the spaghetti is al dente, which should take around 8 to 10 minutes. Keep an eye on it, as you might need a tad more water if it gets too thick.

9. Stir in the fresh basil leaves just before you finish cooking to let their flavor mingle with the pasta.

10. Serve hot, and if you like, sprinkle some grated Parmigiano-Reggiano cheese on top for that extra burst of flavor. Enjoy!

Equipment Needed

1. Big pot or deep skillet
2. Stove
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Wooden spoon or spatula
8. Grater (for the cheese, if you want)
9. Serving bowl or plate

FAQ

Calabrian Chile Pasta Recipe Substitutions and Variations

• Spaghetti: You can use fettuccine or linguine if you cant find dried spaghetti
• Olive oil: Try using avocado oil or even canola oil if you dont have extra virgin olive oil
• Calabrian chili paste: If you dont have this, mix red pepper flakes with a bit of tomato paste to get a similar heat
• Diced tomatoes: Fresh chopped tomatoes work just fine if you’re in season
• Basil: Dried basil or fresh parsley can be a good switch up if you dont have basil leaves

Pro Tips

1. When you’re cooking the onions and garlic, watch them real close. If the garlic burns, it can turn the whole sauce bitter so its best to keep the heat low enough and stir often.

2. Break the spaghetti in half if its too long for your pot. That way, the noodles cook evenly and you dont have to worry about them sticking together.

3. Keep some extra water nearby. Since you’re cooking the pasta directly in the sauce, sometimes it will need a little extra liquid to keep things smooth and not get too thick.

4. Add the fresh basil at the very end of cooking. This helps keep its flavour strong, instead of losing it if its cooked too long.