Recipe
Calabrian Pepper Pasta
Inspired by the coast of Southern Italy, this Calabrian Pepper Pasta recipe brings Mediterranean heat. Spicy Calabrian chili paste is balanced by a dreamy fontina and Parm sauce flavored by earthy basil and crisp chives. All cradled in delightful pockets of medium shells pasta.
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Made With
Your favorite comfort food, with a kick. Hotter than a jalapeno, sweeter than a chili pepper, Calabrian Pepper pasta offers a just-right spice. Savory onion and garlic are simmered in a fontina-Parm cream sauce, cooling down the heat while deepening the umami flavor. Enjoy!
Ingredients
- 16 oz Ronzoni® Medium Shells
- 2 Tbsp butter
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 ½ cups 2% milk
- 2 cups fontina cheese, shredded
- ⅔ cup Parmesan cheese, grated and divided
- 2 Tbsp Calabrian chili paste
- 2 Tbsp fresh basil, finely chopped
- 2 Tbsp fresh chives, finely chopped
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, melt butter in a large skillet set over medium heat. Cook onion and garlic for 3 to 5 minutes or until tender.
- Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
- Slowly whisk in milk. Continue to whisk and bring to a boil.
- Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly.
- Reduce heat to low. Stir in fontina and ⅓ cup Parmesan until melted. Stir in chili paste.
- Add pasta water in ¼ cup increments as needed until pasta is thoroughly coated and warmed through.
- Garnish with basil and chives, tossing until combined.
Pro Tip
Want to add some protein? Sauté ½ cup diced Italian-style salami in olive oil for a few minutes until lightly golden and stir into Mac and Cheese.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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