Description
This Calabrian Chili Pappardelle recipe offers a rich and spicy twist on classic Southern Italian flavors, perfect for dinner.
Ingredients
Scale
- 12 ounces Pappardelle (Fresh or dried versions work well.)
- 2 tablespoons Calabrian Chili Paste (Adjust for desired spice level.)
- 2 tablespoons Olive Oil (High-quality extra virgin recommended.)
- 3 cloves Garlic (Minced.)
- 1 cup Heavy Cream (Alternatives: Greek yogurt or cashew cream.)
- 1 cup Parmesan Cheese (Freshly grated for best results.)
- 2 tablespoons Butter
- 1 teaspoon Lemon Zest (Optional.)
- to taste Salt
- to taste Black Pepper
Instructions
- Fill a large pot with salted water and bring it to a boil. Cook the pappardelle until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat a generous splash of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Stir in the Calabrian chili paste and cook for another 30 seconds.
- Lower the heat, add in the heavy cream, and let the mixture simmer for 2 minutes.
- Gently stir in the grated Parmesan cheese and butter, and mix until smooth. Season with salt and black pepper.
- Add the drained pappardelle into the sauce, tossing gently. Gradually add reserved pasta water to achieve desired sauce consistency.
- Continue to cook the pasta in the sauce for an additional 1-2 minutes.
- Remove from heat and garnish with fresh herbs. Serve immediately with an extra sprinkle of Parmesan.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg