calabrian chili pasta
original recipe
ingredients
- 6 cloves garlic
- 3 large sprigs fresh basil
- 1 ounce Parmesan cheese (1⁄2 cup firmly packed freshly grated or 1⁄3 cup store-bought grated)
- 1⁄2 medium lemon
- 1⁄4 cup olive oil
- 1⁄4 cup tomato paste
- 2 tablespoons Calabrian chili paste
- 3⁄4 teaspoon kosher salt, plus more for the pasta water
- 1 pound dried pasta, such as spaghetti, bucatini, or penne
- 1⁄3 cup heavy cream
instructions
- Bring a large pot of heavily salted water to a boil. Meanwhile, thinly slice
6 garlic cloves. Pick the leaves from 3 large fresh basil sprigs until you
have 1⁄2 packed cup, then coarsely chop. Finely grate 1 ounce Parmesan cheese
(about 1⁄2 packed cup) or measure out 1⁄3 cup store-bought grated. Finely
grate the zest of 1⁄2 medium lemon (about 3⁄4 teaspoon) and reserve the
lemon.
- Heat 1⁄4 cup olive oil in a large skillet over medium heat until shimmering.
Add the garlic and cook, stirring occasionally, until softened and light
golden-brown, 1 to 2 minutes.
- Add 1⁄4 cup tomato paste. Cook, stirring often, until the tomato paste breaks
up and stains the oil, darkens in color, and starts to stick to the bottom of
the skillet, about 3 minutes. Add 2 tablespoons Calabrian chili paste, the
lemon zest, and 3⁄4 teaspoon kosher salt. Stir and cook for 30 seconds more.
Remove the skillet from the heat.
- Meanwhile, add 1 pound dried pasta to the boiling water and cook according to
package directions until 1 minute less than al dente. Transfer 2 cups of the
pasta water to the skillet. Drain the pasta.
- Stir the pasta water and tomato paste mixture together. Bring to a simmer
over medium-high heat. Simmer until the liquid thickens and reduces slightly,
about 3 minutes.
- Add 1⁄3 cup heavy cream and the pasta. Toss continuously until the sauce
thickens a bit more and coats the pasta, and the pasta is al dente, about 2
minutes more.
- Remove the pan from the heat. Squeeze the juice of the reserved lemon half
over the pasta. Add half of the basil and Parmesan and toss to combine. Serve
garnished with the remaining basil and Parmesan.