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Lemony Calabrian Chili Pasta

a bowl of homemade lemony Calabrian chili pasta topped with parmesan cheese and fresh parsley
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  35 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, grated
  • 1 (24-ounce) jar DeLallo Italian Tomato Purée
  • 2 tablespoons DeLallo Chopped Calabrian Chilis, plus more for serving
  • 1 teaspoon sea salt
  • ¾ pound DeLallo Shellbows
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese, plus more for serving
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice, from 1 lemon
  • Minced parsley, for serving (optional)

Method

  1. Heat the olive oil in a large pot over medium. Once the oil is glistening, add the garlic and cook until fragrant, about 1 minute.

  2. Add the tomatoes, calabrian chilis, and salt and bring to a simmer. Reduce the heat to low and simmer until thickened, about 25 minutes.

  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to package instructions, until al dente. Drain.

  4. Add the heavy cream, parmesan, and lemon zest and juice to the tomato sauce and stir until the cheese melts and the sauce is creamy, 3-4 minutes.

  5. Add the pasta to the sauce and stir until coated. To serve, garnish with parsley, parmesan cheese, and calabrian chilis if desired.