Calabrian Chili Rosé Pasta
This Calabrian Chili Rosé Pasta is a very easy and romantic recipe to serve for Valentine’s Day. Radiatore pasta is tossed in a creamy rosé sauce that gets a bit of spice from Italian Calabrian chili pepper paste. This meal is budget-friendly and comes together in just 30 minutes!
What is Calabrian Chili Pepper Paste?
Calabrian chili pepper paste is one of my favourite Italian ingredients. I use it in so many recipes, including my Spicy Mussels in Tomato Sauce, and use it as a condiment for just about anything. It is made from sun-dried Calabrian chili peppers, oil, and salt, this paste adds a savory and spicy depth to any dish. It’s a staple in Southern Italian cuisine and can be used in pasta sauces, pizzas, marinades, and more. The heat level is moderate but lingers, making it the perfect addition to balance the creaminess of this rosé sauce!
What Pasta Works Best?
For this recipe, I chose radiatore pasta. This is more of a specialty pasta, but is characterized by a rippled, textured shape. This pasta holds onto the spicy rosé sauce beautifully, so you get lots of flavour in every bite.
If you cannot find radiatore pasta, there are lots of other great pasta shape alternatives. You can use penne rigate, gemelli, orecchiette, or pasta shells. If the pasta has ridges, grooves, or curves to pick up the sauce, you can use it in this recipe!
Serving & Pairing Suggestions
To elevate this meal, serve it with a crisp glass of white wine like Pinot Grigio or a light-bodied Italian red such as a Chianti. You can pair this with a simple green salad and a side of garlic bread for the ultimate Valentine’s Day feast.
Whether you’re celebrating with your partner, friends, or enjoying a cozy night in solo, this Calabrian Chili Rosé Pasta is sure to make your Valentine’s Day extra special. Let me know in the comments if you give it a try!
Get the Recipe: Calabrian Chili Rosé Pasta
Calabrian Chili Rosé Pasta
Ingredients
- Water for boiling the pasta
- 450 grams radiatore pasta
- 2 tablespoons olive oil
- ½ cup yellow onion finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon + ¼ teaspoon sea salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons Calabrian chili pepper paste
- 400 millilitres passata sauce
- 2 teaspoons granulated white sugar
- 1 basil stem
- ½ cup heavy cream 35%
- 1/3 cup pasta water
- ⅓ cup Parmigiano Reggiano grated, plus more for garnish
- 3 large basil leaves chopped, plus more for garnish
Instructions
- Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt and the pasta to the pot. Cook for 7 to 8 minutes, or until al dente.
- While the pasta is cooking, make the sauce. Add the olive oil to a large frying pan and heat over medium-high heat. Once hot, add the onion, the remaining ¼ teaspoon sea salt, and the black pepper. Cook for 3 to 4 minutes, or until the onion is soft and light golden brown.
- Add the garlic and cook for 30 seconds, then add the Calabrian chili pepper paste and cook for another 30 seconds. Add the passata sauce, sugar, and basil stem, and stir to combine. Bring to a simmer, then reduce the heat to medium to bubble gently.
- Once the pasta is almost done cooking, add the whipping cream to the sauce and stir to combine. Then drain the pasta and add it to the pan with the sauce. Toss to combine and add ½ cup of pasta water and the Parmigiano Reggiano cheese. Cook over medium heat for 2 minutes, to allow the sauce to absorb into the pasta.
- Transfer the pasta to plates and garnish with extra grated Parmigiano Reggiano cheese and chopped basil leaves. Serve immediately and enjoy!
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