Description
This Lemony Calabrian Chili Pasta recipe features a vibrant and creamy tomato sauce with the spicy kick of Calabrian chilis and fresh lemon zest. Perfectly cooked shellbow pasta is tossed in a rich blend of heavy cream, parmesan cheese, and zesty lemon to create a flavorful and comforting Italian-inspired dish that serves six.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, grated
- 1 (24-ounce) jar DeLallo Italian Tomato Purée
- 2 tablespoons DeLallo Chopped Calabrian Chilis, plus more for serving
- 1 teaspoon sea salt
- 1 cup heavy cream
- 1 cup grated parmesan cheese, plus more for serving
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice (from 1 lemon)
Pasta
- ¾ pound DeLallo Shellbows
Garnish
- Minced parsley, for serving (optional)
Instructions
- Heat the oil and sauté garlic: Heat the extra-virgin olive oil in a large pot over medium heat. When the oil shimmers, add the grated garlic and cook until fragrant, about 1 minute, stirring frequently to avoid burning.
- Simmer the tomato sauce: Stir in the Italian tomato purée, chopped Calabrian chilis, and sea salt. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently until the sauce thickens, approximately 25 minutes, stirring occasionally.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the shellbow pasta and cook according to package instructions until al dente. Drain the pasta well and set aside.
- Enrich the sauce: Add the heavy cream, grated parmesan cheese, lemon zest, and fresh lemon juice to the thickened tomato sauce. Stir continuously until the cheese melts completely and the sauce becomes creamy and well combined, about 3 to 4 minutes.
- Toss pasta with sauce: Add the drained pasta into the creamy sauce and gently stir to coat each piece evenly, ensuring every bite is infused with luscious flavor.
- Serve and garnish: Serve the pasta garnished with additional parmesan cheese, extra chopped Calabrian chilis for heat, and minced parsley if desired for a fresh, herbaceous finish.
Notes
- You can adjust the amount of Calabrian chili to control the spice level according to your preference.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use freshly grated parmesan for the best flavor and texture.
- If you don’t have shellbows, other short pasta like penne or rigatoni works well in this recipe.
- Reserve some pasta water before draining to loosen the sauce if needed when mixing.
- Serving with a crisp green salad pairs nicely with the rich and spicy pasta.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
