Name: Creamy Calabrian Chili Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces spaghetti (cooked al dente); 1/2 cup of pasta water; 4 tbsp of butter (unsalted, cubed); 1-3 whole Calabrian chilies (jarred, finely minced with seeds (Tuttocalabria or Dellalo)); 1 clove garlic, small (finely minced); 1/4 cup heavy cream or half-and-half (warmed); 1 cup of freshly grated Parmigiano Reggiano* (see notes); 2 teaspoons Salt (Kosher for pasta water); Freshly ground black pepper; More Parmesan cheese (grated to top); 1 tablespoon Parsley (curly or flat for garnish); Sea salt (fresh ground to finish the pasta (optional))

Jump to Recipe

This Creamy Calabrian Chili Pasta is light and incredibly full of flavor. I use spaghetti for this mouthwatering recipe, which is perfect for this sauce. Freshly grated Parmigiano Reggiano cheese, unsalted butter, and Calabrian Chilies for that perfect touch of heat. Better yet, it’s incredible with steak, shrimp, or salmon, making this a hearty meal that comes together in under 30 minutes. It’s ideal for busy weeknight dinners.

creamy calabrian chili pasta with grilled NY strip steak

Why we love this pasta dish

This Creamy Calabrian Chili pasta is so delicious and easy to make that it will fit into your dinner rotation easily. This recipe is also perfect as a vegetarian option. You will love this versatile Creamy Calabrian chili pasta!

These spicy peppers are perfect for pizza, pasta, and antipasti. They are also perfect for my Italian Lentil Sausage Soup and Pasta with Chicken Sun Dried Tomatoes and Garlic.

What are Calabrian chiles

These tasty, medium-bodied chilies originate from the Calabria region of Italy. They are medium spicy and described as fruity in flavor. Calabrian chilies are flavorful, with just enough heat to elevate dishes and another level of delicious flavor. They can be purchased whole, sliced, or in a paste form and typically packaged in oil. These Calabrian chilies can also be bought dried whole or in flakes. I prefer whole, jarred peppers in oil and chop them to my liking.

How hot are Calabrian chilies?

These small but mighty chilies rank 20k-40k on the Scoville scale. What does this mean? This translates to the heat scale between a fresh jalapeño and a Thai pepper. So yes, it’s hotter than a jalapeño pepper. I’m used to spicy food, so I’m okay to use 3-4 Calabrian chilies for my pasta, but if you are new to Calabrian chilies, use one to start. You can always toss more into the pasta to suit your taste. And a gentle reminder that the seeds and membranes contain the heat. So feel free to remove them to reduce some of the spiciness.

Ingredients

8 ounces of spaghetti cooked al dente
1/2 cup of pasta water
4 tbsp of butter, unsalted, cubed
1-3 Calabrian chilies, jarred, finely minced with seeds (Tuttocalabria or Dellalo)
1 small clove of garlic, finely minced
1/4 cup of half and half or heavy cream, warmed
1 cup of freshly grated Parmigiano Reggiano*
Salt, Kosher for pasta water
Freshly ground black pepper
More Parmesan cheese, grated to top
Parsley, curly or flat for garnish
Sea salt, fresh ground to finish the pasta (optional)

*Use freshly grated Parmigiano Reggiano cheese or domestic Parmesan cheese. Use freshly grated as the flavor is much more robust and delicious.

More on Parmigiano Reggiano cheese

Imported Parmigiano Reggiano cheese is aged at least 12 months and comes from specific parts of Italy. It’s nutty, full of flavor and has a crumbly texture. (I love snacking on it and love to add chunks to my The Ultimate Antipasto Platter.) Authentic Parmigiano has a thick rind with the name engraved onto the rind.

Parmesan cheese has a waxier texture, a mild flavor, and is typically aged less. These are just some of the general distinctions. The critical point here is that the cheese needs to be freshly grated. Like all cheeses, freshly grated or shredded cheese will render optimal flavor and the best texture. In my opinion, this is a non-negotiable with this dish.

ingredients for creamy Calabrian chili pasta — Ingredients for Creamy Calabrian Chili Pasta

How to make this delicious pasta

I love delicious recipes with ten ingredients or less. This fabulous pasta dish has six main ingredients, making it a pantry favorite. The Calabrian chilies keep very well in the fridge for several months, and the rest of the ingredients are readily available.

Cook spaghetti to package directions, al dente, and reserve 1/2 cup of pasta water. Add the cooked, drained pasta back into the pot.

Gently toss the butter cubes into the pasta. Add Calabrian chilies, minced garlic, and half the grated Parmesan cheese. Toss remaining cheese and cream or half and half, pasta water and toss gently until thoroughly mixed. Taste and add salt to taste. If you love spicy pasta or food, add more chilies to suit your taste.

Serve immediately with more cheese on top and finish with fresh cracked pepper, chopped parsley and sprinkle sea salt if you want.

close up of creamy calabrian chili pasta

Serving suggestions

This recipe comes together in about 20 minutes. I typically roast broccoli or asparagus and grill a simple steak or salmon in the same amount of time that the pasta cooks. Protein is optional; this pasta is perfect on its own.

simple grilled NY strip steak with sea salt — Serve Creamy Calabrian Chili Pasta with a simple grilled steak.

How to roast vegetables

On busy weeknights, I often roast vegetables in the oven to accompany our dinner. My favorites are broccoli florets, asparagus, and Brussels sprouts.
Preheat oven to 425ºF.
Add the vegetable of choice to a rimmed sheet pan. Drizzle with extra virgin olive oil, kosher or sea salt, and fresh ground black pepper. Toss until all the veggies are coated. Roast for 15-20 minutes or until fork tender.

How to store and reheat leftovers

For any leftovers, separate any protein that you might have added from the pasta. Store the pasta in a container with a tight-fitting lid. The same for the protein.

This dish is optimal freshly made; however, if you happen to have leftovers, use a non-stick skillet to warm the leftovers.

For the pasta, preheat the pan and add the pasta to the nonstick pan. Add a small amount of butter, and a small amount of heavy cream or half and half just enough to freshen the sauce. A small amount means about 1/2 a tablespoon of butter, and a couple of tablespoons of cream. Toss until warmed through.

Leftover Creamy Calabrian Chili Pasta will keep for 3 days refrigerated.

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