Calabrian Chili Pepper Pasta Food

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.

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.