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When making creamy Calabrian chili pappardelle, fresh ingredients make all the difference. Here’s what you need: - 12 oz pappardelle pasta - 2 tablespoons extra virgin olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon Calabrian chili paste (or more, to taste) - 1 cup heavy cream - 1 cup grated Pecorino Romano cheese - 1/2 cup sun-dried tomatoes, chopped - Salt and black pepper to taste - Fresh basil leaves, for garnish Each ingredient plays a role. The pappardelle provides a hearty base. Calabrian chili paste adds heat, while heavy cream brings richness. Pecorino Romano cheese gives a sharp taste, and sun-dried tomatoes add a touch of sweetness. Fresh basil brightens the dish beautifully. You can find most of these ingredients at local grocery stores. Look for high-quality pasta and fresh herbs. Always choose extra virgin olive oil for its rich flavor. If you want the full experience, check out the Full Recipe for detailed steps to create this flavorful delight! To cook pappardelle, start with a large pot. Fill it with water and add salt. Use about one tablespoon of salt for every four quarts of water. This helps the pasta taste great. Bring the water to a boil. Once boiling, add the pappardelle. Cook it according to the package instructions. Aim for al dente, which means it should be firm but not hard. When done, reserve one cup of the pasta water. Drain the pasta and set it aside. Next, move to sautéing the aromatics. Use a large skillet for this. Heat two tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion and cook it until it turns translucent, about five minutes. Stir in three cloves of minced garlic next. Cook for another one to two minutes. Keep an eye on the heat. Too high can burn the garlic, so adjust it as needed. Now, let’s make the sauce. Add one tablespoon of Calabrian chili paste to the skillet. Stir it in and let it cook for one to two minutes. This helps bring out its flavors. After that, lower the heat and pour in one cup of heavy cream. Stir to combine. Let this simmer gently for about three to four minutes. This helps thicken the sauce. Gradually mix in one cup of grated Pecorino Romano cheese and half a cup of chopped sun-dried tomatoes. Stir until the cheese melts and the sauce becomes creamy. If it seems too thick, add a bit of the reserved pasta water to reach the right consistency. Finally, combine the pasta with the sauce. Add the cooked pappardelle to the skillet. Toss the noodles gently to coat them in the creamy sauce. Season with salt and black pepper to taste. For a beautiful presentation, plate the creamy Calabrian chili pappardelle into individual bowls. Garnish with fresh basil leaves and an extra sprinkle of Pecorino Romano cheese if you like. Enjoy your colorful and delicious meal inspired by the flavors of Calabria! To make your sauce ultra-creamy, save some pasta water. This starchy water helps blend the sauce. When you mix it into your dish, it makes everything stick together nicely. If your sauce feels too thick, add a little pasta water to thin it out. Stir and watch it transform. Calabrian chili paste packs a punch. You can adjust the heat by using less paste. Start with a little and taste as you go. If you want a milder dish, try crushed red pepper or sweet paprika. These options give flavor without too much heat. Pecorino Romano is great, but you can swap it out. Try Parmesan or Grana Padano for a different taste. Mixing cheeses can also enhance flavor. For a creamier bite, use mascarpone or cream cheese. Experiment to find your favorite cheese combo! For the complete dish, check the Full Recipe for all the details. {{image_2}} You can enhance creamy Calabrian chili pappardelle with seasonal vegetables. Try adding: - Spinach - Zucchini - Bell peppers - Asparagus These veggies add color and nutrition. They also pair well with the creamy sauce. For flavor, consider adding roasted garlic or a squeeze of lemon. These elements brighten the dish and create a balanced taste. Want to make this dish heartier? Add protein! Here are a few options: - Grilled chicken (cook for 6-7 minutes per side) - Shrimp (cook for 3-4 minutes until pink) - Italian sausage (cook until browned, about 8-10 minutes) Each protein option brings its own flavor. Just cook it separately and mix it with the pasta and sauce at the end. For a gluten-free version, swap in gluten-free pappardelle. Many brands mimic the taste and texture of regular pasta. For a vegan option, use: - Coconut cream instead of heavy cream - Nutritional yeast as a cheese substitute These swaps keep the dish tasty while meeting dietary needs. Enjoy the creamy Calabrian chili pappardelle with custom touches that suit your taste! Check out the Full Recipe for more details. To keep your creamy Calabrian chili pappardelle fresh, store it in an airtight container. It helps to prevent the sauce from drying out. Use a container that fits your leftovers snugly. This method keeps the flavors locked in. The meal stays good for up to three days in the fridge. Reheating pappardelle can be tricky. You want it warm, not mushy. The best way is to use a skillet. Add a splash of water or cream to the pan. Heat it over low to medium heat. Stir gently until warm. This keeps the sauce creamy and smooth. Avoid the microwave, as it can dry out the pasta. Can you freeze this dish? Yes, but with some steps. First, let the pasta cool completely. Then, divide it into portions. Use freezer-safe bags or containers. Remove as much air as possible. Label them with the date. It can last for up to two months in the freezer. To reheat, thaw overnight in the fridge. Then, follow the reheating instructions above for the best results. Calabrian chili is a small, red pepper from Italy. It has a unique flavor and a spicy kick. You can find it in jars as a paste or dried whole. Look for it in Italian grocery stores or online. It adds depth to many dishes. Yes, you can use other pasta types like fettuccine or linguine. Pappardelle is wide and holds sauce well. Thinner pasta will change the dish's texture. The sauce will coat it differently, but it will still taste great! This creamy Calabrian chili pappardelle takes about 10 minutes to prep and 15 minutes to cook. The total time is about 25 minutes. It’s a quick meal, perfect for busy nights when you want something tasty. Absolutely! This recipe works well for meal prep. You can make a big batch and store it. Just remember to keep the pasta and sauce separate. Reheat them together for the best texture and flavor. This recipe offers a delicious and creamy dish made with pappardelle pasta. You learned how to cook the pasta, sauté aromatics, and make a flavorful sauce. Tips on creaminess and spice customization help tailor the dish to your taste. You can add vegetables or proteins for variety. Proper storage and reheating keep leftovers tasty. This simple guide empowers you to impress friends or family with a rich meal. Enjoy the process, have fun with variations, and create a pasta dish that you will love!

- Creamy Calabrian Chili Pappardelle

Indulge in the deliciousness of Creamy Calabrian Chili Pappardelle, a pasta dish that perfectly blends heat and creaminess! This quick recipe takes just 25 minutes to prepare, allowing you to impress friends and family with rich flavors and a satisfying texture. You'll learn key steps from cooking pappardelle to crafting a delightful sauce. Ready to create a flavorful delight? Click through for the full recipe and elevate your pasta game tonight!
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Ingredients
  

12 oz pappardelle pasta

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon Calabrian chili paste (or more, to taste)

1 cup heavy cream

1 cup grated Pecorino Romano cheese

1/2 cup sun-dried tomatoes, chopped

Salt and black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the pasta: In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Add the chili paste: Stir in the Calabrian chili paste, allowing it to cook for 1-2 minutes to release its flavors. Adjust the amount based on your heat preference.

        Create the creamy sauce: Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for about 3-4 minutes, allowing it to thicken slightly.

          Incorporate cheese and tomatoes: Gradually mix in the Pecorino Romano cheese and chopped sun-dried tomatoes, stirring until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.

            Combine pasta and sauce: Add the cooked pappardelle to the skillet, tossing gently to coat the noodles in the creamy sauce. Season with salt and black pepper to taste.

              Serve: Plate the creamy Calabrian chili pappardelle into individual bowls, garnishing with fresh basil leaves and an extra sprinkle of Pecorino Romano cheese if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4