This creamy Calabrian chili pasta is light, fast, and packed with flavor. I prefer spaghetti for this sauce because its shape and texture hold the silky, spicy coating perfectly. The dish combines freshly grated Parmigiano Reggiano, unsalted butter, minced Calabrian chilies for balanced heat, and a touch of cream to bring everything together. It pairs beautifully with steak, shrimp, or salmon, but it’s also satisfying on its own. Ready in under 30 minutes, it’s ideal for busy weeknight dinners.
Why we love this pasta dish
This creamy Calabrian chili pasta is delicious, simple, and versatile. With just a few pantry staples and jarred Calabrian peppers, it slides into a weekly rotation easily. It’s quick to make, works as a vegetarian main, and can be dressed up with grilled protein when you want a heartier meal.
Calabrian chilies add bright, fruity heat that enhances many dishes, from pizza and pasta to soups and antipasti. They come jarred in oil, as a paste, or dried; I prefer whole jarred peppers chopped to taste.
What are Calabrian chiles
Calabrian chilies come from Calabria in southern Italy. They have a fruity, tangy flavor with moderate heat, making them a vibrant way to lift sauces and condiments. You’ll find them packed in oil, preserved whole or sliced, and sometimes as a spicy paste. Dried flakes are another option, but jarred whole peppers let you control texture and spice level by chopping them to your preference.
How hot are Calabrian chilies?
Calabrian chilies score around 20,000–40,000 Scoville heat units, placing them hotter than a jalapeño but milder than many Thai chiles. If you’re new to them, start with one pepper and add more to taste. Remember the seeds and membranes hold most of the heat—remove them if you prefer milder spice.
Ingredients
- 8 ounces spaghetti, cooked al dente
- 1/2 cup reserved pasta water
- 4 tbsp unsalted butter, cubed
- 1–3 jarred Calabrian chilies, finely minced (adjust to taste)
- 1 small clove garlic, finely minced
- 1/4 cup warmed half-and-half or heavy cream
- 1 cup freshly grated Parmigiano Reggiano*
- Salt (kosher) for the pasta water
- Freshly ground black pepper
- Extra grated Parmesan for serving
- Parsley (curly or flat-leaf) for garnish
- Sea salt, freshly ground, to finish (optional)
*Use freshly grated Parmigiano Reggiano or a domestic Parmesan. Freshly grated cheese offers a richer, more satisfying flavor and a creamier texture in the sauce.
More on Parmigiano Reggiano cheese
Parmigiano Reggiano is aged and produced in specific regions of Italy; it’s nutty, savory, and slightly crumbly. Domestic Parmesan tends to be milder and less aged, but both work well if freshly grated. For this pasta, freshly grated cheese is essential to achieve the best flavor and silky texture.
How to make this delicious pasta
This recipe uses just a handful of main ingredients and comes together quickly. The Calabrian chilies keep well in the refrigerator, and the rest of the ingredients are pantry staples. Follow these easy steps for the best result.
1. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
2. Return the drained pasta to the pot. Add the cubed butter and toss gently to melt and coat the noodles.
3. Stir in the minced Calabrian chilies, minced garlic, and half of the grated Parmigiano Reggiano.
4. Pour in the warmed cream or half-and-half, add the reserved pasta water, and toss gently until the sauce is cohesive and glossy. Add the remaining cheese, toss again, and adjust seasoning with salt and freshly ground black pepper.
5. Taste and add more chilies if you prefer extra heat. Serve immediately, topped with extra grated Parmesan, cracked black pepper, and chopped parsley. Finish with a light sprinkle of sea salt if desired.
Serving suggestions
This pasta is done in about 20 minutes. For a complete meal, roast broccoli or asparagus while the pasta cooks and grill a simple steak or salmon. Protein is optional—this dish stands well on its own for a satisfying, flavorful dinner.
How to roast vegetables
Roasted vegetables make a quick, healthy side. Preheat oven to 425ºF. Toss broccoli florets, asparagus, or Brussels sprouts with extra virgin olive oil, kosher or sea salt, and fresh ground black pepper. Spread on a rimmed sheet pan and roast 15–20 minutes, until fork-tender and lightly browned.
How to store and reheat leftovers
Separate any added protein from the pasta and store each in airtight containers. This pasta is best freshly made, but leftovers keep well for up to 3 days in the refrigerator.
To reheat, warm a nonstick skillet over medium heat, add the pasta, a small pat of butter (about 1/2 tablespoon), and a couple of tablespoons of cream or half-and-half to refresh the sauce. Toss gently until heated through and serve.
If you tried this recipe, please leave a comment and a rating to help other readers. We appreciate your feedback!
All content and photographs ©Claudia’s Table and claudiastable.com
Creamy Calabrian Chili Pasta
Ana Coronado
October 24, 2024
Ingredients
- 8 ounces spaghetti cooked al dente
- 1/2 cup of pasta water
- 4 tbsp of butter unsalted, cubed
- 1-3 whole Calabrian chilies jarred, finely minced
- 1 clove garlic, small finely minced
- 1/4 cup heavy cream or half-and-half warmed
- 1 cup of freshly grated Parmigiano Reggiano* see notes
- 2 teaspoons Salt Kosher for pasta water
- Freshly ground black pepper
- More Parmesan cheese grated to top
- 1 tablespoon Parsley curly or flat for garnish
- Sea salt fresh ground to finish the pasta (optional)
Instructions
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Cook spaghetti to package directions, al dente, and reserve 1/2 cup of pasta water.
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Add the cooked, drained pasta back into the pot.
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Add butter cubes and toss pasta gently.
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Add Calabrian chilies, minced garlic, and half the grated Parmesan cheese.
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Toss remaining cheese and cream or half and half, pasta water, and toss gently until thoroughly mixed.
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Taste and add salt to taste. If you love spicy pasta or food, add more chilies to suit your taste.
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Serve immediately with more cheese on top and finish with fresh cracked pepper, chopped parsley and sprinkle sea salt if you want.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com