Calabrian Chile Pasta Food

CALABRIAN CHILI PASTA

Steps:

• Heat a large skillet over medium heat. Add 2 tablespoons of the oil to the pan and heat another 30 seconds. Add the pomodorini tomatoes to the skillet, then fill the can up with 1/4 cup of water to release the extra tomato sauce in the can, and add to the pan as well. Either crush with the tomatoes with the back of a wooden spoon, or gently cut them with kitchen scissors. Add the Calabrian chili paste, dried oregano, salt, lemon zest and lemon juice. Allow the sauce to simmer for 10 minutes, stirring occasionally. Add the tablespoon of butter and gently stir until melted. Taste and adjust seasoning if necessary.
• Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 1 minute less than package directions, about 10 minutes, or until not quite al dente. Using a spider, spoon the pasta directly from the water into the sauce over medium heat. Sprinkle the Parmesan directly over the pasta, and toss to coat. If needed, add pasta water a few tablespoons at a time to loosen up the sauce.
• Top with more cheese before serving if desired.

CONNIE'S CALABRIAN PASTA SAUCE

Steps:

• Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
• Crush the garlic using a garlic press, or finely chop.
• Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
• Add the oil to a large, heavy stock pot.
• When shimmering, add the fennel and saute until it's starting to lightly brown.
• Add the garlic and stir just until it's fragrant.
• Immediately add the processed tomatoes.
• Add the tomato paste, basil, and spices.
• Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
• Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
• Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
• After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
• When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.

CALABRIAN CHILI PEPPER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• While the water is heating, heat the olive oil in a pan over medium heat.
• Add the garlic and anchovies, and stir vigorously to break the anchovies up into a paste.
• Add the chili paste, tomatoes and parsley, and bring to a boil.
• Reduce the heat to a simmer, and cook for 5 minutes.
• Add the olives and stir to mix.
• Taste the sauce and season with salt and pepper as needed.
• Cook the pasta until it is "al dente", then drain and return to the pot.
• Add a scoop of sauce to the pasta and toss to coat the pasta well.
• Serve the pasta in individual bowls, with a spoonful of sauce on top.
• Pass the cheese at the table for those who desire it.

CALABRIAN CHILE PASTA

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

CALABRIAN CHILI PASTA

Steps:

• Gather the ingredients.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and salt; cook, stirring, until the onion is softened, about 5 minutes.
• Coarsely chop the sun-dried cherry tomatoes, then add them to the pot. Add in the Calabrian chili paste and cook for 1 to 2 minutes to soften.
• Add the can of peeled tomatoes, breaking up the tomatoes with the back of a wooden spoon. You want some rough chunks of the tomato, so don't break them down completely. Add in the dried oregano and lemon juice; allow to simmer over low heat for 5 to 6 minute, stirring occasionally.
• While the sauce is simmering, cook the pasta in salted water according to the package instructions until al dente. Reserve 1/4 pasta cooking water, then drain the pasta. Set the reserved water aside. Add the butter to the sauce along with the cooked pasta. Continue to cook over medium-low heat, stirring until the pasta is coated in sauce.
• Add 1 tablespoon of the reserved pasta water at a time until you reach your desired sauce consistency. Stir in about half of the parmesan cheese.
• Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Top the Calabrian chili pasta with more parmesan cheese, if desired, and serve immediately.