Calabrian Chile Pasta — The Weekender

Need a quick, reliable dinner? Try Giada's Calabrian Chile Pasta. It cooks in a single pan, it's done in less than 30 minutes, and it's endlessly adaptable.
By: Marisa McClellan
Related To:

I believe that everyone should know how to make a simple but delicious one-pot pasta dish. It needs to taste good, use only pantry and fridge basics, and dirty a minimal number of tools and utensils. Think boxed mac and cheese, only without the lurid orange powdered cheese.

The beauty of these one-pot pasta dishes is that that you use a minimal amount of water when cooking the pasta. You retain all the starch from the pasta in the pan, which makes for a luscious sauce, and you don’t have to wait 45 minutes for a gallon of water to come to a boil. Once the pasta is cooked, you add just a few ingredients, give it a good stir, and serve.

Currently, I’m most fond of Giada De Laurentiis’ approach to the one-pot pasta meal. Her Calabrian Chile Pasta cooks in no time and tastes amazing. You start with an inch of water in a high-sided saute pan. Once it boils, you add a pound of pasta and cook until it’s al dente (stirring regularly to determine whether it needs an additional splash of water).

Then it’s a matter of dumping and stirring. She has you add grated Pecorino, quartered cherry tomatoes, chopped chives, a little lemon juice and zest, a drizzle of olive oil and a few spoonfuls of Calabrian chile paste. I also like to wilt in some baby spinach for extra veg and will often add some leftover roast chicken if I have any (cold salmon would also be good).

I do have a warning about this recipe: The Calabrian chile paste is a specialty item, sold mostly at Italian markets. If you can’t lay your hands on a bottle, don’t write off this dish. Instead, use a little pesto, romesco, tapenade or even sambal oelek (which is an Asian chile-and-garlic paste). Heck, you could even make yourself a little slurry of tomato paste, crushed red chile flakes, and olive oil and call it a day .

Start planning your Weekender now! Instead of calling for takeout after a day of holiday shopping and prep, lay in a few supplies and practice your one-pot pasta skills!

Keep Reading

Next Up

Tuna and White Bean Pasta With Gremolata Bread Crumbs — The Weekender

Rachael Ray's recipe for Tuna and White Bean Pasta With Gremolata Bread Crumbs almost entirely relies on pantry staples.

Pasta Primavera — Meatless Monday

Celebrate the bright colors and bold flavors of spring by cooking up Food Network's light, fresh pasta dish.

Ratatouille Pasta — Meatless Monday

Make Food Network Magazine's Ratatouille Pasta for an easy vegetable-filled Meatless Monday dinner.

Pasta with Corn and Kale — Meatless Monday

Try Food Network Magazine's Pasta with Corn and Kale for a fresh, seasonal summer recipe for Meatless Monday dinner.

Mediterranean Pasta Salad — Meatless Monday

Learn how to make a Mediterranean Pasta Salad for Meatless Monday.

Pasta With Olive-Caper Sauce — Meatless Monday

Dress up tomato sauce with capers, olives and mozzarella using Food Network's easy recipe for Bucatini With Olive-Caper Sauce, a go-to Meatless Monday dinner.

Spinach Artichoke Pasta Salad — Meatless Monday

Learn how to make Rachael Ray's Spinach Artichoke Salad this meatless Monday.