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–+ servings

Calabrian Chili Pasta

5 from 1 vote
Serves: 6 people
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 lb small rigatoni or pasta of choice
  • 1 can full-fat coconut milk
  • 1 shallot finely diced
  • 2 tbsp olive oil
  • 2 tbsp crushed calabrian chili peppers, or sub harissa
  • 1 tbsp tomato paste
  • 1/4 cup grated parmesan
  • Pinch of salt to taste
  • Top with: fresh basil burrata

Directions

  1. Bring a pot of salted water to a boil and boil the pasta until al dente, about 10 minutes.
  2. Drain the water and transfer the pasta to a colander or bowl.
  3. In the same pot, add in the oil on medium heat
  4. Add in the diced shallot and saute for 5-6 minutes. Add in the tomato paste and crushed calabrian chili or harissa paste and toss together for 1-2 minutes.
  5. Pour in the can of coconut milk and pinch of salt. Whisk together and cook for 2-3 minutes on medium heat, until bubbling.
  6. Add the cooked pasta into the sauce and stir together on low for a couple of minutes until the pasta is evenly coated.
  7. Remove the pot from the heat and add in the grated parmesan cheese. Adjust salt to taste.
  8. Transfer the pasta to your serving bowl or platter and top with fresh chopped basil and burrata.