Calabrian Chili Pappardelle is a dish that combines the rustic charm of handmade pasta with the spicy, smoky, and slightly fruity heat of Calabrian chili peppers. Originating from the Calabria region in southern Italy, these small red chilis are known for their balanced spice level and rich flavor, making them the star of this simple yet elegant pasta recipe. Paired with silky pappardelle noodles, olive oil, garlic, and a hint of lemon, this dish delivers an unforgettable experience of bold Italian flavors with every bite.
Perfect for weeknight dinners or special occasions, Calabrian Chili Pappardelle strikes a balance between ease and sophistication. With minimal ingredients and a straightforward preparation process, this recipe allows the quality of the ingredients to shine, creating a restaurant-worthy dish in your own kitchen.
Why You’ll Love This Recipe
- Authentic Italian Flavor: The Calabrian chilies add depth and complexity, capturing the essence of southern Italy.
- Simple Yet Elegant: With a handful of fresh, high-quality ingredients, this dish transforms into a gourmet masterpiece.
- Customizable Heat: Adjust the spice level to suit your preferences, making it as mild or fiery as you like.
- Versatile Pairings: Serve it as a main course or alongside roasted vegetables, seafood, or a crisp salad.
- Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute entertaining.
Preparation Time and Yield
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 4 servings
- Serving size: 1 bowl
Nutritional Information (per serving)
- Calories: 420 kcal
- Carbohydrates: 50 g
- Protein: 12 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 3 g
Ingredients
For the Pasta:
- 12 oz pappardelle (homemade or store-bought)
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1-2 tbsp Calabrian chili paste (adjust to taste)
- 1/2 cup dry white wine (optional, for deglazing)
- 1/4 cup pasta water (reserved)
- 1/2 tsp salt (to taste)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup grated Pecorino Romano cheese (or Parmesan)
- Fresh parsley, chopped (for garnish)
Optional Additions:
- 1/4 cup breadcrumbs, toasted in olive oil
- 1/4 cup capers, drained
- 4 oz burrata or ricotta for a creamy finish
Step-by-Step Instructions
Step 1: Cook the Pappardelle
- Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente according to the package instructions or about 2-3 minutes for fresh pasta. Reserve 1/4 cup of pasta water before draining. Set the pasta aside.
Step 2: Prepare the Sauce Base
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
- Stir in the Calabrian chili paste, adjusting the quantity based on your spice preference. Cook for 1 minute to release the chili’s aroma.
Step 3: Deglaze and Build the Sauce
- If using, pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the reserved pasta water to the skillet and stir to combine, creating a silky sauce.
Step 4: Toss the Pasta
- Add the cooked pappardelle to the skillet and toss to coat the noodles evenly with the sauce.
- Stir in the lemon zest, lemon juice, and grated Pecorino Romano cheese, mixing well.
Step 5: Finish and Serve
- Taste and adjust seasoning with salt if needed. Remove from heat and garnish with fresh parsley.
- Serve immediately, topped with additional Pecorino Romano cheese, breadcrumbs, or a dollop of burrata if desired.
Ingredient Background
- Calabrian Chili Paste: Made from crushed Calabrian chilies, olive oil, and salt, this ingredient adds smoky heat and complexity to the dish.
- Pappardelle: Wide, ribbon-like pasta that holds sauces beautifully, making it perfect for this flavorful recipe.
- Pecorino Romano Cheese: A sharp, salty cheese that enhances the overall flavor of the dish. Parmesan can be used as a substitute.
- Lemon: The zest and juice brighten the dish, balancing the heat of the chilies.
- White Wine: Adds a subtle acidity and depth to the sauce but can be replaced with chicken broth or extra pasta water.
Technique Tips
- Cook Pasta Al Dente: This ensures the pappardelle retains a slight bite, holding up well when tossed in the sauce.
- Use Reserved Pasta Water: The starches in the pasta water help bind the sauce to the noodles, creating a silky texture.
- Control the Heat: Start with 1 tablespoon of Calabrian chili paste, then adjust based on your spice tolerance.
- Layer the Flavors: Adding lemon zest and cheese at the end ensures a fresh, balanced finish.
Alternative Presentation Ideas
- Seafood Pappardelle: Add seared shrimp, scallops, or crab meat for a luxurious twist.
- Vegetarian Delight: Toss in sautéed mushrooms, roasted cherry tomatoes, or spinach for added texture and nutrients.
- Creamy Variation: Stir in 1/4 cup of heavy cream or mascarpone for a richer sauce.
- Cold Pasta Salad: Serve this dish chilled, adding arugula and olives for a refreshing take.
- Baked Pappardelle: Layer the pasta and sauce in a baking dish with mozzarella, then bake until bubbly.
Additional Tips for Success
- Fresh Pasta is Best: If possible, use fresh pappardelle for its tender texture and superior flavor.
- Chillies Substitute: If you can’t find Calabrian chili paste, substitute with red pepper flakes or harissa.
- Toast Breadcrumbs: Toast breadcrumbs in olive oil with a pinch of salt for a crunchy topping.
- Prep Ahead: Measure out all ingredients before starting for a seamless cooking process.
Recipe Variations
- Gluten-Free Option: Use gluten-free pappardelle or other wide noodles.
- Vegan Version: Swap cheese with nutritional yeast and use plant-based butter or oil.
- Protein Boost: Add grilled chicken, Italian sausage, or pancetta for a heartier meal.
- Nutty Twist: Sprinkle toasted pine nuts or almonds on top for added texture.
- Herb Explosion: Enhance the dish with fresh basil, oregano, or thyme leaves.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
Healthier Twist Ideas
- Whole-Wheat Pasta: Swap regular pappardelle for whole-wheat or spelt pasta for added fiber.
- Less Oil: Use a non-stick skillet and reduce the olive oil slightly.
- More Veggies: Add zucchini noodles or spiralized carrots for a nutrient boost.
- Lower Salt: Use reduced-sodium cheese and season sparingly.
- Lighter Toppings: Replace breadcrumbs with a sprinkle of nutritional yeast for a low-calorie option.
Serving Suggestions for Events
- Romantic Dinner: Pair with a crisp white wine and serve alongside a Caprese salad.
- Family Feast: Accompany with garlic bread and roasted vegetables for a complete meal.
- Dinner Party: Garnish with burrata and serve with a charcuterie board for an elegant presentation.
- Light Lunch: Enjoy a smaller portion with a simple arugula salad.
Special Equipment
- Large Pot: For boiling the pasta.
- Skillet: A large skillet is essential for making the sauce and tossing the pasta.
- Microplane Zester: For fine grating of the lemon zest and cheese.
- Tongs: Useful for tossing and serving the pasta.
Frequently Asked Questions
- What can I use instead of Calabrian chili paste?
Substitute with red pepper flakes, sambal oelek, or harissa for similar heat and flavor. - Can I make this dish ahead of time?
Yes, prepare the sauce and cook the pasta separately, then combine and reheat before serving. - What wine pairs well with this dish?
A dry white wine like Sauvignon Blanc or Pinot Grigio complements the spice and citrus. - Can I use other pasta shapes?
Yes, fettuccine, tagliatelle, or linguine work well if pappardelle isn’t available. - Is this dish very spicy?
The heat is customizable. Start with less chili paste and add more to taste. - Can I use jarred chili paste?
Yes, jarred Calabrian chili paste works perfectly for convenience. - What’s the best way to store leftovers?
Store in an airtight container and reheat gently to preserve the texture and flavor. - Can I make this dish dairy-free?
Yes, omit the cheese and add nutritional yeast for a dairy-free alternative.
Conclusion
Calabrian Chili Pappardelle is a stunning celebration of bold flavors and simple ingredients, delivering a true taste of southern Italy in every bite. Whether you’re impressing dinner guests or treating yourself to a gourmet meal at home, this recipe is as satisfying as it is easy to prepare. With its perfect balance of spice, citrus, and creamy richness, this dish is destined to become a favorite in your culinary repertoire. So grab your apron, embrace the fiery flavors of Calabria, and enjoy the pasta experience of a lifetime!
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Calabrian Chili Pappardelle
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Pasta:
- 12 oz pappardelle (homemade or store-bought)
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1–2 tbsp Calabrian chili paste (adjust to taste)
- 1/2 cup dry white wine (optional, for deglazing)
- 1/4 cup pasta water (reserved)
- 1/2 tsp salt (to taste)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup grated Pecorino Romano cheese (or Parmesan)
- Fresh parsley, chopped (for garnish)
Optional Additions:
- 1/4 cup breadcrumbs, toasted in olive oil
- 1/4 cup capers, drained
- 4 oz burrata or ricotta for a creamy finish
Instructions
Step 1: Cook the Pappardelle
- Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente according to the package instructions or about 2-3 minutes for fresh pasta. Reserve 1/4 cup of pasta water before draining. Set the pasta aside.
Step 2: Prepare the Sauce Base
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
- Stir in the Calabrian chili paste, adjusting the quantity based on your spice preference. Cook for 1 minute to release the chili’s aroma.
Step 3: Deglaze and Build the Sauce
- If using, pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the reserved pasta water to the skillet and stir to combine, creating a silky sauce.
Step 4: Toss the Pasta
- Add the cooked pappardelle to the skillet and toss to coat the noodles evenly with the sauce.
- Stir in the lemon zest, lemon juice, and grated Pecorino Romano cheese, mixing well.
Step 5: Finish and Serve
- Taste and adjust seasoning with salt if needed. Remove from heat and garnish with fresh parsley.
- Serve immediately, topped with additional Pecorino Romano cheese, breadcrumbs, or a dollop of burrata if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g