Tomato chili pasta sauce with pairings

Name: Tomato chili pasta sauce with pairings
Cook time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 3 tablespoons (45 grams) unsalted butter, divided; ½ medium yellow onion, finely chopped; Kosher salt and freshly ground black pepper; 6 garlic cloves, 4 thinly sliced and 2 minced; 1 (24- or 26-ounce/680- or 750-gram) jar tomato purée (passata); 1 tablespoon (15 grams) crushed Calabrian chili pepper paste, divided, plus more to taste; ½ teaspoon red pepper flakes; ½ loosely packed cup (10 grams) fresh flat-leaf parsley, finely chopped, divided; ¾ ounce (20 grams) finely grated Parmigiano-Reggiano

7 steps

Cook:1h

Serves 4 ; enough for 625 g fresh pasta or 350 g dried pasta Picture: Tagliolini with Fiery Calabrian Chili Sauce It’s inspired by a dish called spaghetti alla Corte d’Assise. Traditionally, this sauce is made with fresh Calabrian chili peppers, a favorite variety in Italy that’s fruity, spicy, and a little smoky. They’re deep red in color and warm your tongue over time, which makes them ideal for layering into sauces. Here, I’ve used the paste version that comes in a jar, which can be found in many grocery stores and online (my favorite brand is Tutto Calabria). I suggest adding 1 teaspoon at a time throughout the cooking process so you can tailor the spice level to your liking. Fr Pasta Every Day Cookbook

Updated at: Wed, 03 Jan 2024 20:55:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories246.2 kcal (12%)

Total Fat18.1 g (26%)

Carbs19.4 g (7%)

Sugars9 g (10%)

Protein4.9 g (10%)

Sodium341 mg (17%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

30mlextra-virgin olive oil

3 tablespoonsunsalted butter

divided

0.5yellow onion

medium, finely chopped

kosher salt

freshly ground black pepper

6garlic cloves

4 thinly sliced and 2 minced

1 x 24 ouncetomato purée

passata

1 tablespoonchili pepper paste

crushed, Calabrian, divided, plus more to taste

½ teaspoonred pepper flakes

½ cupfresh flat-leaf parsley

finely chopped, divided

0.75 ounceParmigiano-Reggiano

finely grated

Instructions

Step 1

In a large sauté pan or Dutch oven, combine the oil and 2 tablespoons of the butter over medium-low heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add

Step 2

Add the sliced garlic and cook, stirring often, until softened, 3 minutes.

Step 3

Pour in the tomato purée, then swirl some water into the empty container to capture the residual juices and add that to the pan, too. Stir in half of the chili pepper paste and a large pinch of salt. Simmer over low heat, stirring occasionally, for 30 minutes. Taste the sauce throughout and add more pepper paste, a little at a time, until it reaches your desired spice level.

Step 4

While the sauce simmers, in a small saucepan melt the remaining 1 tablespoon butter over medium-low heat. Stir in the minced garlic and red pepper flakes, and cook, stirring constantly, until fragrant, about 2 minutes. Turn off the heat and add half of the parsley.

Step 5

Add the garlic mixture to the sauce and simmer for 5 minutes. Season to taste.

Step 6

TO SERVE Cook your pasta of choice until just shy of your liking, then transfer it directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Toss and cook over medium heat until well coated, loosening with pasta cooking water as needed. Turn off the heat and stir in the cheese and remaining parsley. Divide the pasta among bowls and serve.