![- 12 oz pappardelle pasta - 1 teaspoon Calabrian chili paste - 1 cup heavy cream - ½ cup cherry tomatoes, halved - 1 cup fresh spinach leaves - Fresh basil for garnish - Large pot - Skillet - Whisk To make Creamy Calabrian Chili Pappardelle, you need a few key ingredients. Pappardelle pasta gives a great base. This wide pasta holds the sauce well. The Calabrian chili paste adds a nice kick. You can adjust this based on your spice level. Heavy cream makes the sauce rich and smooth. Optional ingredients can enhance your dish. Cherry tomatoes add sweetness and color. Fresh spinach leaves bring a nice pop of green. Basil adds freshness when you garnish your pasta. You will also need some tools. A large pot helps boil the pasta. A skillet cooks your sauce. A whisk combines everything well. For the full recipe, check out the instructions to bring all these elements together! First, fill a large pot with salted water. Bring it to a rolling boil. Add the pappardelle pasta. Cook it for about 7-9 minutes until al dente, which means it's firm yet tender. Be sure to reserve 1 cup of starchy pasta water before you drain the rest. This water helps the sauce stick to the pasta. Next, heat a large skillet over medium heat. Pour in 2 tablespoons of extra virgin olive oil. Once the oil is hot, add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute. You want it to smell nice but not brown. Burnt garlic can taste bitter and ruin your dish. Now, slowly pour in 1 cup of heavy cream while stirring. Keep stirring to mix everything well. Let the sauce simmer on low heat. After about 3-4 minutes, it should thicken a little. Stir it often to keep it from sticking to the pan. Once your sauce is ready, it’s time to combine. Add the drained pappardelle to the skillet. Gently toss the pasta to coat it evenly in the creamy sauce. Season with kosher salt and black pepper to taste. Adjust to your liking. Enjoy the beautiful blend of flavors in each bite. For the full recipe, refer to the instructions provided at the start. To change the heat in your Creamy Calabrian Chili Pappardelle, start with the chili paste. Use less for a milder dish. If you love heat, add more chili paste. You can also balance the spice by adding a touch of sugar or honey. Mixing in other spices, like smoked paprika or black pepper, can help create a rich flavor. For a perfect creamy sauce, watch your heavy cream closely. Pour it in slowly and stir well. This helps it blend nicely with the chili paste. Using freshly grated cheese makes a big difference. Pre-grated cheese may not melt as well. If the sauce gets too thick, add some reserved pasta water. This keeps it smooth and creamy. Pair your pappardelle with a fresh side salad. A simple arugula salad with lemon dressing works great. For wine, try a light white like Pinot Grigio. It matches well with the creamy sauce and chili heat. You can even serve it with crusty bread to soak up all that goodness. For the complete recipe, check out the Full Recipe link. {{image_4}} You can make this dish vegetarian by swapping some ingredients. Instead of chicken or sausage, use veggies like mushrooms or zucchini. These add great flavor and texture. You can also boost the dish with more veggies like bell peppers or kale. They add color and nutrients without losing the creamy vibe. Want to add protein? You can easily include chicken, shrimp, or sausage. For chicken, grill or sauté it first, then add it to the sauce. If you're using shrimp, cook them until they turn pink before tossing them in. Sausage needs to be browned before you mix it in. Adjust cooking times for each protein to ensure everything is perfectly cooked. If you need a gluten-free option, pick gluten-free pasta. Many brands offer great choices that taste good. Just make sure to follow the package directions for cooking times. Gluten-free pasta can cook faster or slower than regular pasta, so keep an eye on it to avoid mushiness. Check the [Full Recipe] for all the details needed to create this delicious meal! To store leftovers, let the creamy Calabrian chili pappardelle cool to room temperature. Place it in an airtight container. This keeps the dish fresh and tasty. You can expect it to last up to 3 days in the fridge. After this time, the flavors may fade and the cream can separate. To reheat, use low heat on the stove. Add a splash of reserved pasta water to keep it creamy. Stir often to ensure even warmth. Avoid the microwave if possible, as it can change the texture. Microwaving may cause the sauce to break and lose its silkiness. Yes, you can freeze this dish! To freeze, let it cool completely. Use a freezer-safe container and leave some space for expansion. This dish can stay good for about 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove, adding cream or pasta water if needed for creaminess. Calabrian chili is a small, red pepper from Italy. - Flavor profile: It has a smoky and fruity taste. The heat level is medium to hot, which adds depth to dishes. - Common uses in cooking: You can use Calabrian chili in pastas, sauces, and marinades. It adds a burst of flavor, making your meals more exciting. Yes, you can prepare this dish in advance. - Tips for meal prep: Cook the pasta and sauce separately. Store them in airtight containers. When ready to serve, reheat each part and combine them. This keeps the pasta from getting mushy. Yes, it can be spicy. - How to control heat levels: Adjust the amount of Calabrian chili paste to your liking. Start with a small amount and taste as you go. - Serving recommendations for spice averse diners: Serve the dish with extra cheese or a splash of cream on top. This can help balance the heat. You can use other ingredients to create a creamy texture. - Alternative ingredients: Try using cashew cream, coconut milk, or a blend of silken tofu and vegetable broth. - Recipe adjustments needed: If using these alternatives, you may need to adjust the cooking time and add different spices for flavor. This blog post shared a tasty recipe that highlights key ingredients like pappardelle pasta, Calabrian chili paste, and heavy cream. We explored steps from boiling pasta to creating a rich sauce. You learned tips for spice levels and variations to fit different diets. Finally, I covered how to store leftovers and answered common questions. Enjoy making this dish your own. The flavors are worth the effort!](https://tastyhatch.com/wp-content/uploads/2025/05/14ba0180-b8f0-4d23-bc96-7edaa296565f-768x768.webp)
Craving a pasta dish that bursts with flavor? Look no further than my Creamy Calabrian Chili Pappardelle Delight. This recipe combines rich heavy cream with the bold kick of Calabrian chili paste, creating a dreamy sauce that hugs every strand of pappardelle. Whether you’re hosting a dinner or treating yourself, this dish will impress. Ready to dive in? Let’s gather our ingredients and create something special!
Ingredients
Essential Ingredients
– 12 oz pappardelle pasta
– 1 teaspoon Calabrian chili paste
– 1 cup heavy cream
Optional Ingredients
– ½ cup cherry tomatoes, halved
– 1 cup fresh spinach leaves
– Fresh basil for garnish
Recommended Tools
– Large pot
– Skillet
– Whisk
To make Creamy Calabrian Chili Pappardelle, you need a few key ingredients. Pappardelle pasta gives a great base. This wide pasta holds the sauce well. The Calabrian chili paste adds a nice kick. You can adjust this based on your spice level. Heavy cream makes the sauce rich and smooth.
Optional ingredients can enhance your dish. Cherry tomatoes add sweetness and color. Fresh spinach leaves bring a nice pop of green. Basil adds freshness when you garnish your pasta.
You will also need some tools. A large pot helps boil the pasta. A skillet cooks your sauce. A whisk combines everything well.
For the full recipe, check out the instructions to bring all these elements together!
Step-by-Step Instructions
Boil the Pasta
First, fill a large pot with salted water. Bring it to a rolling boil. Add the pappardelle pasta. Cook it for about 7-9 minutes until al dente, which means it’s firm yet tender. Be sure to reserve 1 cup of starchy pasta water before you drain the rest. This water helps the sauce stick to the pasta.
Sauté Aromatics
Next, heat a large skillet over medium heat. Pour in 2 tablespoons of extra virgin olive oil. Once the oil is hot, add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute. You want it to smell nice but not brown. Burnt garlic can taste bitter and ruin your dish.
Create the Sauce
Now, slowly pour in 1 cup of heavy cream while stirring. Keep stirring to mix everything well. Let the sauce simmer on low heat. After about 3-4 minutes, it should thicken a little. Stir it often to keep it from sticking to the pan.
Combine Pasta and Sauce
Once your sauce is ready, it’s time to combine. Add the drained pappardelle to the skillet. Gently toss the pasta to coat it evenly in the creamy sauce. Season with kosher salt and black pepper to taste. Adjust to your liking. Enjoy the beautiful blend of flavors in each bite.
For the full recipe, refer to the instructions provided at the start.
Tips & Tricks
Adjusting Spice Levels
To change the heat in your Creamy Calabrian Chili Pappardelle, start with the chili paste. Use less for a milder dish. If you love heat, add more chili paste. You can also balance the spice by adding a touch of sugar or honey. Mixing in other spices, like smoked paprika or black pepper, can help create a rich flavor.
Creamy Sauce Tips
For a perfect creamy sauce, watch your heavy cream closely. Pour it in slowly and stir well. This helps it blend nicely with the chili paste. Using freshly grated cheese makes a big difference. Pre-grated cheese may not melt as well. If the sauce gets too thick, add some reserved pasta water. This keeps it smooth and creamy.
Serving Suggestions
Pair your pappardelle with a fresh side salad. A simple arugula salad with lemon dressing works great. For wine, try a light white like Pinot Grigio. It matches well with the creamy sauce and chili heat. You can even serve it with crusty bread to soak up all that goodness.
For the complete recipe, check out the Full Recipe link.
Variations
Vegetarian Option
You can make this dish vegetarian by swapping some ingredients. Instead of chicken or sausage, use veggies like mushrooms or zucchini. These add great flavor and texture. You can also boost the dish with more veggies like bell peppers or kale. They add color and nutrients without losing the creamy vibe.
Protein Additions
Want to add protein? You can easily include chicken, shrimp, or sausage. For chicken, grill or sauté it first, then add it to the sauce. If you’re using shrimp, cook them until they turn pink before tossing them in. Sausage needs to be browned before you mix it in. Adjust cooking times for each protein to ensure everything is perfectly cooked.
Gluten-Free Alternatives
If you need a gluten-free option, pick gluten-free pasta. Many brands offer great choices that taste good. Just make sure to follow the package directions for cooking times. Gluten-free pasta can cook faster or slower than regular pasta, so keep an eye on it to avoid mushiness.
Check the [Full Recipe] for all the details needed to create this delicious meal!
Storage Info
Refrigeration
To store leftovers, let the creamy Calabrian chili pappardelle cool to room temperature. Place it in an airtight container. This keeps the dish fresh and tasty. You can expect it to last up to 3 days in the fridge. After this time, the flavors may fade and the cream can separate.
Reheating Techniques
To reheat, use low heat on the stove. Add a splash of reserved pasta water to keep it creamy. Stir often to ensure even warmth. Avoid the microwave if possible, as it can change the texture. Microwaving may cause the sauce to break and lose its silkiness.
Freezing Tips
Yes, you can freeze this dish! To freeze, let it cool completely. Use a freezer-safe container and leave some space for expansion. This dish can stay good for about 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove, adding cream or pasta water if needed for creaminess.
FAQs
What is Calabrian chili?
Calabrian chili is a small, red pepper from Italy.
– Flavor profile: It has a smoky and fruity taste. The heat level is medium to hot, which adds depth to dishes.
– Common uses in cooking: You can use Calabrian chili in pastas, sauces, and marinades. It adds a burst of flavor, making your meals more exciting.
Can I make this recipe ahead of time?
Yes, you can prepare this dish in advance.
– Tips for meal prep: Cook the pasta and sauce separately. Store them in airtight containers. When ready to serve, reheat each part and combine them. This keeps the pasta from getting mushy.
Is this dish spicy?
Yes, it can be spicy.
– How to control heat levels: Adjust the amount of Calabrian chili paste to your liking. Start with a small amount and taste as you go.
– Serving recommendations for spice averse diners: Serve the dish with extra cheese or a splash of cream on top. This can help balance the heat.
How to make the sauce without cream?
You can use other ingredients to create a creamy texture.
– Alternative ingredients: Try using cashew cream, coconut milk, or a blend of silken tofu and vegetable broth.
– Recipe adjustments needed: If using these alternatives, you may need to adjust the cooking time and add different spices for flavor.
This blog post shared a tasty recipe that highlights key ingredients like pappardelle pasta, Calabrian chili paste, and heavy cream. We explored steps from boiling pasta to creating a rich sauce. You learned tips for spice levels and variations to fit different diets. Finally, I covered how to store leftovers and answered common questions.
Enjoy making this dish your own. The flavors are worth the effort!
![- 12 oz pappardelle pasta - 1 teaspoon Calabrian chili paste - 1 cup heavy cream - ½ cup cherry tomatoes, halved - 1 cup fresh spinach leaves - Fresh basil for garnish - Large pot - Skillet - Whisk To make Creamy Calabrian Chili Pappardelle, you need a few key ingredients. Pappardelle pasta gives a great base. This wide pasta holds the sauce well. The Calabrian chili paste adds a nice kick. You can adjust this based on your spice level. Heavy cream makes the sauce rich and smooth. Optional ingredients can enhance your dish. Cherry tomatoes add sweetness and color. Fresh spinach leaves bring a nice pop of green. Basil adds freshness when you garnish your pasta. You will also need some tools. A large pot helps boil the pasta. A skillet cooks your sauce. A whisk combines everything well. For the full recipe, check out the instructions to bring all these elements together! First, fill a large pot with salted water. Bring it to a rolling boil. Add the pappardelle pasta. Cook it for about 7-9 minutes until al dente, which means it's firm yet tender. Be sure to reserve 1 cup of starchy pasta water before you drain the rest. This water helps the sauce stick to the pasta. Next, heat a large skillet over medium heat. Pour in 2 tablespoons of extra virgin olive oil. Once the oil is hot, add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute. You want it to smell nice but not brown. Burnt garlic can taste bitter and ruin your dish. Now, slowly pour in 1 cup of heavy cream while stirring. Keep stirring to mix everything well. Let the sauce simmer on low heat. After about 3-4 minutes, it should thicken a little. Stir it often to keep it from sticking to the pan. Once your sauce is ready, it’s time to combine. Add the drained pappardelle to the skillet. Gently toss the pasta to coat it evenly in the creamy sauce. Season with kosher salt and black pepper to taste. Adjust to your liking. Enjoy the beautiful blend of flavors in each bite. For the full recipe, refer to the instructions provided at the start. To change the heat in your Creamy Calabrian Chili Pappardelle, start with the chili paste. Use less for a milder dish. If you love heat, add more chili paste. You can also balance the spice by adding a touch of sugar or honey. Mixing in other spices, like smoked paprika or black pepper, can help create a rich flavor. For a perfect creamy sauce, watch your heavy cream closely. Pour it in slowly and stir well. This helps it blend nicely with the chili paste. Using freshly grated cheese makes a big difference. Pre-grated cheese may not melt as well. If the sauce gets too thick, add some reserved pasta water. This keeps it smooth and creamy. Pair your pappardelle with a fresh side salad. A simple arugula salad with lemon dressing works great. For wine, try a light white like Pinot Grigio. It matches well with the creamy sauce and chili heat. You can even serve it with crusty bread to soak up all that goodness. For the complete recipe, check out the Full Recipe link. {{image_4}} You can make this dish vegetarian by swapping some ingredients. Instead of chicken or sausage, use veggies like mushrooms or zucchini. These add great flavor and texture. You can also boost the dish with more veggies like bell peppers or kale. They add color and nutrients without losing the creamy vibe. Want to add protein? You can easily include chicken, shrimp, or sausage. For chicken, grill or sauté it first, then add it to the sauce. If you're using shrimp, cook them until they turn pink before tossing them in. Sausage needs to be browned before you mix it in. Adjust cooking times for each protein to ensure everything is perfectly cooked. If you need a gluten-free option, pick gluten-free pasta. Many brands offer great choices that taste good. Just make sure to follow the package directions for cooking times. Gluten-free pasta can cook faster or slower than regular pasta, so keep an eye on it to avoid mushiness. Check the [Full Recipe] for all the details needed to create this delicious meal! To store leftovers, let the creamy Calabrian chili pappardelle cool to room temperature. Place it in an airtight container. This keeps the dish fresh and tasty. You can expect it to last up to 3 days in the fridge. After this time, the flavors may fade and the cream can separate. To reheat, use low heat on the stove. Add a splash of reserved pasta water to keep it creamy. Stir often to ensure even warmth. Avoid the microwave if possible, as it can change the texture. Microwaving may cause the sauce to break and lose its silkiness. Yes, you can freeze this dish! To freeze, let it cool completely. Use a freezer-safe container and leave some space for expansion. This dish can stay good for about 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove, adding cream or pasta water if needed for creaminess. Calabrian chili is a small, red pepper from Italy. - Flavor profile: It has a smoky and fruity taste. The heat level is medium to hot, which adds depth to dishes. - Common uses in cooking: You can use Calabrian chili in pastas, sauces, and marinades. It adds a burst of flavor, making your meals more exciting. Yes, you can prepare this dish in advance. - Tips for meal prep: Cook the pasta and sauce separately. Store them in airtight containers. When ready to serve, reheat each part and combine them. This keeps the pasta from getting mushy. Yes, it can be spicy. - How to control heat levels: Adjust the amount of Calabrian chili paste to your liking. Start with a small amount and taste as you go. - Serving recommendations for spice averse diners: Serve the dish with extra cheese or a splash of cream on top. This can help balance the heat. You can use other ingredients to create a creamy texture. - Alternative ingredients: Try using cashew cream, coconut milk, or a blend of silken tofu and vegetable broth. - Recipe adjustments needed: If using these alternatives, you may need to adjust the cooking time and add different spices for flavor. This blog post shared a tasty recipe that highlights key ingredients like pappardelle pasta, Calabrian chili paste, and heavy cream. We explored steps from boiling pasta to creating a rich sauce. You learned tips for spice levels and variations to fit different diets. Finally, I covered how to store leftovers and answered common questions. Enjoy making this dish your own. The flavors are worth the effort!](https://tastyhatch.com/wp-content/uploads/2025/05/14ba0180-b8f0-4d23-bc96-7edaa296565f-250x250.webp)
