Creamy Calabrian Chili Pasta
I love a cozy one-pan meal, no matter the weather. This creamy Calabrian chili pasta is the perfect one pot meal thats perfect for summer. The sauce is made with crushed Calabrian chilis, tomato paste, sauteed shallots and creamy coconut milk for a touch of sweetness.
The pasta gets mixed in with grated parmesan then topped with burrata and fresh basil. I love pairing it with a mixed salad for an easy weeknight dinner.
Calabrian chili paste adds delicious heat to this dish-if you like things spicy. You can also sub a mild harissa paste for a less spicy sauce.
This dish comes together in just about 30 minutes and is so hearty and delicious. Serve it with your favorite protein and veggie side dish for a complete meal.
What to serve with your pasta-
Ingredients you’ll need
This dish is made with just a few simple ingredients. Here’s what you’ll need:
- Pasta– I love using small rigatoni for this recipe
- Crushed Calabrian chili paste or harissa paste
- Full-fat coconut milk– you can cub 1 cup of heavy cream if preferred
- Tomato paste
- Olive oil
- Shallots
- Grated parmesan
- Salt
- Top with: fresh basil and burrata
- Start by boiling the pasta until al dente, for about 10 minutes. Transfer the pasta to a colander then use the same pot to prepare the sauce
- Add the olive oil to the pot on medium heat then add the diced shallots. Saute for about 5-6 minutes
- Mix in the tomato paste and chili paste, then toss together for 1-2 minutes
- Pour in the coconut milk and salt and cook on medium heat for 2-3 minutes until bubbling
- Add in the pasta and mix well. Remove the pot from the heat and mix in the parmesan cheese
- Transfer to your serving platter or bowl and top with fresh basil and burrata
Serve warm with your favorite side of protein. It’s perfect for a crowd, and can easily be prepared ahead of time. I can’t wait for you guys to try it!
Make it a meal:
Baked Salmon with Olives and Almonds
Cabbage Salad with Honey Mint Vinaigrette
Branzino with Citrus Olive Salsa
Calabrian Chili Pasta
Ingredients
- 1 lb small rigatoni or pasta of choice
- 1 can full-fat coconut milk
- 1 shallot finely diced
- 2 tbsp olive oil
- 2 tbsp crushed calabrian chili peppers, or sub harissa
- 1 tbsp tomato paste
- 1/4 cup grated parmesan
- Pinch of salt to taste
- Top with: fresh basil burrata
Directions
- Bring a pot of salted water to a boil and boil the pasta until al dente, about 10 minutes.
- Drain the water and transfer the pasta to a colander or bowl.
- In the same pot, add in the oil on medium heat
- Add in the diced shallot and saute for 5-6 minutes. Add in the tomato paste and crushed calabrian chili or harissa paste and toss together for 1-2 minutes.
- Pour in the can of coconut milk and pinch of salt. Whisk together and cook for 2-3 minutes on medium heat, until bubbling.
- Add the cooked pasta into the sauce and stir together on low for a couple of minutes until the pasta is evenly coated.
- Remove the pot from the heat and add in the grated parmesan cheese. Adjust salt to taste.
- Transfer the pasta to your serving bowl or platter and top with fresh chopped basil and burrata.
Such a good and simple recipe! I swapped the amount of tomato paste and chili paste to ensure it wasn’t too spicy for our toddler. The kick was perfect for everyone. I’d make it again in a heartbeat!