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Calabrian Chile Pasta

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 pound penne pasta

2 teaspoons kosher salt 

1 cup grated pecorino

1 pint cherry tomatoes, quartered 

3 tablespoons Calabrian hot pepper paste 

1/3 cup chopped chives 

1 teaspoon grated lemon zest, from 1 lemon 

1 teaspoon lemon juice, from 1/2 lemon 

1/3 cup extra-virgin olive oil 


  1. In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
  2. Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.