Creamy Calabrese Chile Pasta
Creamy Calabrese Chile Pasta features tender noodles tossed in a rich, spicy sauce with smoky bacon, sautéed onions, and a touch of Parmesan. This quick and flavorful comfort dish is perfect for any night of the week.
Ingredients
- 8 oz spaghetti uncooked
- ½ cup bacon diced
- ½ cup sweet onion finely diced
- 2 tablespoons tomato paste
- 2 garlic cloves minced
- 1 cup cream
- ¼ cup calabrese peppers in oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup parmesan cheese more for garnish
- Chopped parsley for garnish
Instructions
- Bring a large pot of water to a boil, using about 4–6 quarts per pound of pasta. Season generously with 1–2 tablespoons of salt. Once the water reaches a rolling boil, add the pasta and cook until al dente, following the package instructions. Stir occasionally to prevent sticking. Just before draining, reserve 1 cup of pasta water. Drain the pasta and set it aside without rinsing.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the bacon and onions and sauté until the onions are soft and the bacon is nearly crisp. Stir in the tomato paste and garlic, cooking until the paste is fully incorporated and fragrant.
- Reduce the heat slightly and pour in the cream along with the reserved pasta water. Stir well to combine, then add the calabrese peppers and parmesan cheese. Let the sauce simmer gently until slightly thickened, adjusting the heat as needed.
- Add the drained pasta to the skillet and toss until fully coated in the sauce. Serve warm, garnished with extra Parmesan and chopped parsley, if desired.
Notes
Notes: Reduce the amount of calabrese chiles if you prefer a less spicy dish.
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