Calabrian chili paste is the star of this velvety butter sauce, bringing a bright fiery heat that compliments the sweet cherry tomatoes, garlic and parmesan cheese. We finish the pasta with lemony breadcrumbs to add a perfect crunchy balance to the richness of the dish.
Toast 1/2 cup panko in 1 tablespoon olive oil in a large skillet over medium heat; season with salt and pepper, then transfer to a bowl and mix with 1 tablespoon each grated lemon zest and chopped parsley. Add 2 more tablespoons olive oil to the same skillet. Add 8 sliced garlic cloves and cook until sizzling, then add 1 pint cherry tomatoes and cook, stirring, until they begin to break down, 5 to 7 minutes. Stir in 4 tablespoons each butter and Calabrian chili paste. Add 12 ounces cooked cavatappi, plus 3/4 cup pasta-cooking water. Cook over medium heat, stirring and adding more pasta water as needed, until combined, 2 to 3 minutes. Remove from the heat; stir in 3/4 cup grated Parmesan and 2 teaspoons lemon juice and season with salt and pepper. Top with the panko mixture.
Tools You May Need
Photograph by Ryan Liebe
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.