![- 12 oz pappardelle pasta - 1 cup heavy cream - 2 tablespoons Calabrian chili paste - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 garlic cloves, minced - 1/2 cup grated Parmesan cheese - 1/2 teaspoon salt - Freshly ground black pepper to taste - 1/4 cup fresh basil leaves, chopped - Zest of 1 lemon - For fresh herbs, you can use parsley or oregano. They add a nice touch. - If you need a dairy-free option, try coconut cream or almond milk. - Large pot for cooking pasta - Skillet - Measuring cups and spoons - Knife and cutting board Gather these items before you start cooking. Having everything ready makes the process smooth. The pappardelle is wide and holds the sauce well. The Calabrian chili paste brings heat and flavor. You can adjust the amount to match your taste. Fresh basil adds a vibrant finish, while lemon zest brightens the dish. Enjoy creating this creamy delight! For the full recipe, check out the details above. To start, boil a large pot of salted water. This helps the pasta taste great. Cook the pappardelle pasta until it's al dente. This means it should be firm but not hard. Follow the package instructions for timing. Remember to reserve about 1/2 cup of pasta water before draining. This water will help the sauce stick to the pasta later. In a large skillet, heat olive oil over medium heat. Add finely chopped onion. Sauté this for about 5 minutes. You want the onion to become soft and translucent. Next, add minced garlic and sauté for 1-2 more minutes. The garlic should smell great, but don’t burn it! Now it's time to create the creamy sauce. Lower the heat and pour in the heavy cream. Stir this well with the onions and garlic. Let it simmer for 2-3 minutes while stirring. This helps mix the flavors. Next, mix in the Calabrian chili paste. Adjust the paste to your spice level. Simmer for another 2 minutes to let the flavors blend well. Once the sauce is ready, add the drained pappardelle to the skillet. Toss the pasta gently in the sauce. If the sauce feels too thick, splash in some reserved pasta water until it’s creamy. Lastly, stir in grated Parmesan cheese, salt, and fresh pepper. Remove from heat and add chopped basil and lemon zest for a bright finish. For the complete recipe, check out the Full Recipe. To adjust the sauce thickness, you can add pasta water. This water is starchy and helps the sauce cling to the pasta. Start with a small amount, about a tablespoon, and mix it in. Keep adding until you reach the creaminess you like. Using pasta water effectively is key. Always reserve some before you drain the pasta. This step ensures you have the right consistency for your creamy Calabrian chili pappardelle. Just remember, it’s easier to add more than to take away! You can customize the heat with Calabrian chili paste. If you want less heat, start with one tablespoon. Taste it, then add more if you like. This way, you can enjoy the flavors without overwhelming your palate. If you prefer milder flavors, consider using roasted red pepper paste instead. It adds a nice depth without the heat. You can also mix in a bit of cream to tone down the spice. For complementary side dishes, consider a simple arugula salad. The peppery taste pairs well with the creamy pasta. A light lemon vinaigrette will brighten the meal. When it comes to drinks, a chilled white wine works great. A Pinot Grigio or Sauvignon Blanc can be refreshing. These wines balance the richness of the creamy pappardelle. To learn the full details and make this dish, check out the Full Recipe. {{image_2}} You can easily adjust the recipe for different diets. For a vegetarian option, swap proteins with fresh vegetables. Try adding sautéed zucchini, bell peppers, or mushrooms for a colorful mix. If you want some protein, consider adding chicken or shrimp. Cook them in the skillet before adding the cream. This adds flavor and makes the dish heartier. To change up the flavors, think about adding sun-dried tomatoes or olives. These ingredients bring a nice depth and sweetness. You could also infuse the dish with herbs like thyme or oregano. Just add them when you mix in the cream. They will enhance the overall taste and aroma of the pasta. Plating is key to making your dish look inviting. Use a large fork to twirl the pasta into a neat nest on the plate. Add a sprinkle of Parmesan on top for extra flair. Fresh herbs, like basil leaves, make a lovely garnish. They add color and a burst of fresh taste, making your creamy Calabrian chili pappardelle a true delight. For the full recipe, check out the [Full Recipe]. To store your creamy Calabrian chili pappardelle, first cool it to room temperature. Place the pasta in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. When you are ready to eat, check for any signs of spoilage. If you want to freeze your pasta, it’s best to do so right after cooking. Put the cooled pasta in a freezer-safe container. Make sure to leave some space for the pasta to expand. It can last in the freezer for about one month. When you’re ready to eat, thaw it in the fridge overnight. To reheat, place the frozen pasta in a skillet over low heat. Add a splash of cream or pasta water for the best texture. Stir often until it’s warmed through. This will help bring back that creamy goodness. Enjoy your meal! Calabrian chili comes from Italy. It is bright red and packed with flavor. The heat level is medium to high. It can range from 25,000 to 50,000 Scoville units. This chili adds a fruity and smoky taste to dishes. It is perfect for adding depth to the creamy sauce in creamy Calabrian chili pappardelle. Yes, you can make pappardelle at home. You need just flour, eggs, and a bit of salt. Combine the flour and salt in a bowl. Make a well in the center and add the eggs. Mix until dough forms. Knead for about 10 minutes, then let it rest. Roll out the dough thinly and cut into wide strips. Fresh pasta cooks in just a few minutes. To check if your pasta is al dente, taste it. It should be firm yet tender. Look for a slight bite in the center. If it sticks to your teeth, it needs more time. Perfectly cooked pasta should not be mushy. Remember, it will continue cooking when you mix it with the sauce. Yes, you can make creamy Calabrian chili pappardelle dairy-free. Use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan for a cheesy flavor. These substitutes keep the dish creamy without dairy. Adjust the amount of chili paste if you prefer a milder taste. The best way to reheat creamy pasta is on the stove. Add a splash of water or broth to a pan. Heat on low and stir gently. This method helps restore the creamy texture. Avoid the microwave, as it can make the sauce grainy. Always reheat slowly for the best results. You can find Calabrian chili paste in many grocery stores. Look in the international aisle or near other sauces. Specialty stores often carry it too. Online retailers like Amazon have it as well. It’s worth having in your pantry for flavor-packed meals. Making creamy pappardelle is simple and fun. We explored the key ingredients and steps needed for this dish. You learned about the right equipment and tips to adjust flavor and texture. We also discussed various ingredient swaps to make it your own. In summary, this recipe is adaptable and delicious. Experiment with it, and enjoy your cooking! Expand your skills, and impress your friends with this tasty pasta dish.](https://mycookingcast.com/wp-content/uploads/2025/05/0ba5dc70-8062-4017-9802-42c49be61c92-250x250.webp)
- Creamy Calabrian Chili Pappardelle
Indulge in the deliciousness of Creamy Calabrian Chili Pappardelle—a perfect mix of heat and creamy texture that's simple to make! This flavorful delight combines rich ingredients with vibrant spices, making it ideal for any occasion. Get inspired to impress your family and friends with this mouthwatering dish.