Description

This Lemony Calabrian Chili Pasta is a vibrant, creamy dish that balances the heat of Calabrian chilis with the bright zestiness of lemon and the rich creaminess of parmesan. Perfect for a flavorful weeknight dinner, it combines al dente pasta with a slow-simmered tomato sauce spiced with garlicky Calabrian chili and finished with fresh lemon and cheese for a refreshing yet indulgent meal.

Ingredients

Scale

Sauce Ingredients

1 tablespoon extra-virgin olive oil
3 garlic cloves, grated
1 (24-ounce) jar DeLallo Italian Tomato Purée
2 tablespoons DeLallo Chopped Calabrian Chilis, plus more for serving
1 teaspoon sea salt
1 cup heavy cream
1 cup grated parmesan cheese, plus more for serving
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice (from 1 lemon)

Pasta

¾ pound DeLallo Shellbows

Garnish (Optional)

Minced parsley
Additional parmesan cheese
Extra Calabrian chilis

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Instructions

Sauté Garlic: Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the grated garlic and cook until fragrant, about 1 minute, being careful not to burn it.
Simmer Sauce: Add the Italian tomato purée, chopped Calabrian chilis, and sea salt to the pot. Bring the mixture to a simmer. Reduce heat to low and cook, stirring occasionally, until the sauce thickens, approximately 25 minutes.
Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the shellbows pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
Finish Sauce: To the thickened tomato sauce, stir in the heavy cream, grated parmesan cheese, lemon zest, and fresh lemon juice. Continue cooking and stirring for 3–4 minutes until the cheese melts and the sauce becomes creamy.
Combine and Serve: Add the drained pasta into the sauce and toss until fully coated. Serve garnished with minced parsley, extra parmesan cheese, and additional Calabrian chilis if desired for a bit more heat.

Notes

For spicier heat, increase the amount of Calabrian chilis added to the sauce and for garnish.
Ensure you do not overcook the garlic to avoid bitterness.
Use freshly grated parmesan for the best flavor and texture.
The lemon zest and juice brighten the richness of the sauce; don’t omit these for an authentic taste.
This dish pairs well with a crisp green salad and crusty bread.
Shellbows pasta works well for holding the creamy sauce, but other short pasta like penne or rigatoni can be used as substitutes.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 6g
Sodium: 480mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 15g
Cholesterol: 55mg