Recipe Background
Calabrian pasta with a spicy kick shines as a family brunch centerpiece, impressing even skeptical in-laws.
The first time I made this particular Calabrian pasta, I was hosting a Sunday brunch with in-laws who had flown in for the weekend. As a self-proclaimed spice enthusiast, I was excited to introduce them to the zingy punch of Calabrian chilis. I remember rummaging through my pantry, realizing that I had all these great ingredients, like a jar of Italian tomato purée and a block of parmesan just waiting to be put to use. Those chilis weren’t just a flavor boost; they were a tale waiting to be told. Blending them into the velvety tomato sauce felt like a rebellious act against bland cuisine.
That Sunday, as the aroma of garlic and olive oil wafted through the kitchen, I felt the pressure to impress. I knew letting the sauce thicken would be key, so I advised myself to slow down and let the flavors mingle a good 25 minutes. While the pipette pasta danced in boiling water, I shared stories behind each ingredient with curious family members. As they sipped their wine, I stirred in a splash of cream and lemon for brightness, giving the whole dish a summery embrace. I’ll never forget the approving nods around the table with each bite they took—everyone seemed transported to a rustic Italian hideaway.
To finish, I garnished with Parmesan and parsley until it looked like an artist’s palette. By letting the pasta rest before serving, I found the dish held together beautifully and each piece was well-coated in that rich sauce. That brunch was more than a meal; it was a culinary adventure that started a new family tradition, all thanks to a jar of spirited chilis and a little extra zest.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic grated
- 1 (24-ounce) jar Italian tomato purée such as DeLallo® Tomato Purée
- 2 tablespoons jarred chopped Calabrian chilis
- 1 teaspoon sea salt
- 3/4 pound pipette pasta
- 1 cup heavy cream
- 1 cup parmesan cheese grated, plus more, to taste, for garnish
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- parsley to taste, minced, for garnish
Directions
- In a large pot over medium heat, add the olive oil and the garlic and cook until the garlic is fragrant, about 1 minute.
- Add the tomato purée, the Calabrian chilis, and the salt to the garlic and bring to a simmer.
- Reduce the heat to low and cook the sauce until it thickens, about 25 minutes.
- While the sauce mixture is cooking, in a large pot of salted, boiling water, cook the pipette pasta to al dente, according to the package directions.
- Drain the water and rinse the cooked pasta under cool water.
- Add the heavy cream, 1 cup of the parmesan, the lemon zest, and the lemon juice to the sauce mixture and stir until the cheese is melted, about 3-4 minutes.
- Add the cooked pasta to the sauce and stir until the pasta is well-coated.
- Serve the pasta garnished with the parsley and the extra parmesan.
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