calabrian chili

This irresistibly spicy, tangy, and creamy pasta dish is as close as you can get to the original Spicy Rigatoni Vodka from world-famous Carbone

Carbone Spicy Rigatoni Vodka

For the onion soubise:

unsalted butter

yellow onions, thinly sliced*

water

Salt

For the spicy rigatoni vodka:

whole San Marzano tomatoes, hand crushed (drain the liquid

salt (more

sugar

extra virgin olive oil

tbsp. Calabrian chili paste (more to taste)

vodka

heavy cream**

rigatoni

If you&#039;ve never had peaches in a pasta sauce - do not be alarmed, they are about to change your life. This is a classic burst cherry tomato pasta sauce with the slight sweetness of fresh summer peaches. Add a bit of calabrian chili to balance the spice and this is pasta heaven.

Tomato Peach Pasta

cherry tomatoes (assorted colors)

peach

garlic cloves

basil

tbsp chili

olive oil

butter

salt

black pepper

fresh parmesan (for topping)

Slice the cherry tomatoes in half. Cube the peaches, making them about 1 square centimeter in size. Slice or mince the garlic, and chiffonade cut the basil.

In a medium-sized dutch oven, add in the olive oil and bring it to medium heat. When the oil is warm, add in the garlic and cook for about 1-2 minutes, or until it is very slightly golden on the edges, but not crisp.

Add in the cherry tomatoes and peaches. Use a wooden spoon to mix them in with the garlic and make sure they are fully coated in the oil. Season with a generous pinch of salt and let this simmer, stirring occasionally, for about 5 minutes or until the tomatoes have burst and start to melt into the oil.

Use the back of your spoon to smash the tomatoes and peaches during this process. It doesn&#39;t have to be perfect since we&#39;ll be blending the sauce later, but it helps let the flavors combine as they cook.

Add in the basil and the calabrian chili paste and stir to combine. Let the mixture simmer and cook another 3-4 minutes. You&#39;ll start to see the tomatoes and peaches slowly break down and combine into a beautiful color and sauce.

On another section of the stove, bring a large pot of water to a boil. Season it liberally with salt and cook your pasta to al dente according to package instructions. When the pasta is done cooking, drain it, but reserve a cup of pasta water.

Take the heat off of the dutch oven holding the sauce. Add in about 1/2 cup of pasta water and use an immersion blender to blend the sauce into a smooth and creamy texture. Taste and season with salt as needed.

Pour this sauce over the drained pasta. Add a splash of pasta water if needed, this helps the sauce cling to the pasta. Add a knob of butter and stir until the pasta is sauced and glossy.

Portion out onto four plates. Serve with a fresh grating of parmesan and a few cracks of black pepper. Enjoy!

Shrimp fra diavolo is an impressive Italian-style meal with a kick! Tender shrimp swim in a garlicky, spicy tomato sauce.

Shrimp Fra Diavolo (with Calabrian Chilis)

large shrimp, deveined (peeled or unpeeled)

kosher salt, divided

garlic cloves,

onion

white wine (or broth of any type)

can crushed fire roasted tomatoes*

Calabrian peppers

oregano

pasta (like spaghetti, linguine bread

Pat the shrimp dry with a paper towel. Prepare the garlic and white onion as noted above.

In a large skillet, heat the butter on medium high heat. Add the shrimp and 1/4 teaspoon kosher salt and cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook fully later). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.

Reduce heat to medium and add the olive oil, minced garlic and minced onion. Cook until the garlic is starting to become golden, 1 to 2 minutes. Add the wine to deglaze the pan, scraping until the pan is smooth. Once the wine is nearly evaporated, add the tomatoes, Calabrian peppers or red pepper flakes, oregano and 1 teaspoon kosher salt. Bring to a simmer. Taste, and if it&#8217;s not spicy enough, add more peppers to taste. Simmer partially covered, for 7 to 10 minutes until the flavor is smooth and rich (or up to 15 minutes if the tomatoes are not fire roasted).

Stir in the shrimp and cook for about 1 minute before serving. Serve with crusty bread or over pasta.

I love these peppers and enjoyed reading about them here.  I've been making what I call my midnight pasta with the Davina crushed chiles for a year now, when I get a late night craving but only want to spend 15 minutes, and wow!  It is a lot like the Giada recipe you posted, except I start with EVOO on low and plenty of garlic and then add the peppers and herbs and use DeCecco angel hair which is al dente in two minutes.  It's a real feast!!  

I recently saw on Amazon that you can buy them whole and dried or dried and crushed with the seeds and flakes.  I bought a bag of whole "red devils" from Tutto Calabria, very inexpensive, and cut them open myself and put the seeds and flakes in an old shaker jar and saved a lot of money.  Also throwing a few whole ones into simmering marinara or dried beans gives a yummy boost of heat and flavor.

I so enjoy reading all your (vegetarian) recipes and especially enjoy finding others who are as enthusiastic about these peppers as I am.  My grandmother came to the U.S. from Calabria as a child, so cooking these always brings forth special memories.

When hot salad season starts (and yes, it&#39;s a thing) this Baked Kale Salad with Crispy Quinoa is the only one I want. All the vegetables are roasted in the oven, and the quinoa is toasted to a crispy perfection. It&#39;s the perfect balance of flavors and a great way to pack vegetables into your meal.

Baked Kale Salad with Crispy Quinoa

lacinato kale

green cabbage

quinoa

red onion

sage

rosemary

honey

red wine vinegar

chili oil

Olive oil

Salt & pepper

Preheat the oven to 450°F. Cook your quinoa per package instructions, or in a rice cooker with a 2:1 ratio of water to quinoa.

Remove the core from the cabbage, then thinly slice the cabbage and kale. Spread them out evenly on separate baking sheets, one for cabbage, one for the kale.

Drizzle both the kale and cabbage with avocado oil and season with salt and pepper. Roast the cabbage at 450°F for 20-23 minutes or until golden and slightly crisp. For the last 5-7 minutes of baking, add in the kale to bake.   Remove both vegetables from the oven and turn the oven down to 375°F.

Add the quinoa to a baking sheet and cover with chili oil. Season with salt to taste and toss. Roast this for 20 minutes, stirring halfway through until the qunioa is slightly golden and lightly crisp.

While the quinoa is baking, make the agrodolce dressing. Thinly slice the red onion and place it in a bowl. Whisk together the honey and water. Put a pan or small pot on medium heat and add a small splash of oil. Add in the sage leaves and the rosemary sprig. Pour in the honey mixture (it should slightly fizz), and stir until it thickens, about 1 minute. Add a pinch of salt and the vinegar. Stir again and let the mixture simmer slightly for 1-2 minutes. Remove the sage and rosemary and pour this over the red onion. Stir to combine.

Toss together the kale, cabbage and red onion agrodolce. Pile this generously into a bowl.

When the quinoa is out of the oven, sprinkle it liberally on top of the salad and serve warm!

This eggplant dish is perfect as a side, but with a topping of crispy chickpeas, it can easily turn into a full meal. It&#039;s simple to make, and the eggplant melts into its natural texture, becoming all rich and sliceable. Calabrian chili butter melts into a thick and rich sauce that takes only a few ingredients and a few minutes to make. It&#039;s one of my favorite ways to use all the huge eggplant I pick up during late summer!

Calabrian Chili Butter Eggplant with Crispy Chickpeas

eggplants (about 2 pounds)

Diamond Crystal kosher salt

can of chickpeas (drained and rinsed)

Calabrian chili paste

balsamic vinegar

garlic (finely grated)

salted butter

herbs,

rice

Preheat the oven to 375°F.

Slice the tops off of the eggplant and cut them into thin spears. Sprinkle them with a liberal sprinkle of kosher salt and let them sit for 15 minutes to pull out excess moisture.

While the eggplant is resting, add the chickpeas to a parchment-lined baking sheet and pat them dry. Drizzle with two tablespoons of olive oil and season with a large pinch of salt and a few cracks of black pepper. Stir to coat and roast for 20-25 minutes or until the chickpeas are golden.

In a small cup, mix together the chili paste, vinegar, honey, grated garlic cloves and a large pinch of salt. Set aside.

Place a large pan over medium heat and add two tablespoons of olive oil. Cook the eggplant spears in batches. Let them sizzle, undisturbed for 3-4 minutes on each side or until golden. Flip and repeat, adding more olive oil as needed. When finished, add all the eggplant spears to a bowl on the side.

In the same pan, add the butter. Let it melt and begin to softly foam, forming brown flecks on the bottom of the pan, about 4-5 minutes. Add in the Calabrian chili mixture and stir into a sauce. Let this cook for another 1-2 minutes or until thick.

Add the eggplant back into the pan and mix to coat all the spears in the sauce. Turn off the heat.

By now the chickpeas should be finished, so serve all together with white rice. Top with roughly chopped parsley, dill or chives and enjoy!

Since we are frying eggs in everything these days, it only makes sense to add chickpeas to the mix! These Chickpea Fried Eggs include za&#39;atar and a healthy coating of Calabrian chili oil, making them packed with flavor, crispy on the bottom, and a perfect quick recipe to whip up for breakfast, lunch or dinner.

Chickpea Fried Eggs

za'atar

eggs

dill and mint (optional, for serving)

Add the drained and rinsed chickpeas to a large bowl. Mix in the za&#39;atar, chili paste, and season with a liberal amount of salt, about 1/4-1/2 teaspoon. Plus more to taste. Set aside.

Put a large pan over medium heat and add 2 tablespoons of olive oil.

Add half the chickpeas to the pan and toast, stirring the chickpeas often so they don&#39;t pop. Cook the chickpeas for 2-3 minutes. Then shape them into two circles with small empty pockets in the center.

Crack two eggs into the pan, aiming the yolk for the center of the chickpea circles.

Tilt the pan to the side, letting any spicy oil pool to the side. Baste the egg whites with this spicy oil for 30-60 seconds, or until the egg whites are cooked through.

Remove these two eggs from the pan, scooping out any straggler chickpeas with them, then repeat with the remaining chickpeas and eggs.

Garnish with black pepper, dill and mint and eat immediately!

Garlic, chili flakes and Italian Calabrian chili pepper paste add lots of spice to fresh local mussels. These Spicy Mussels in Tomato Sauce come together super fast and are perfect for any day of the week!

Spicy Mussels in Tomato Sauce

mussels

garlic (thinly sliced)

shallots (thinly sliced)

chili flakes

Italian Calabrian chili pepper paste

white wine

San Marzano tomatoes (roughly chopped)

San Marzano tomato sauce (from can)

basil leaves (fresh)

Italian parsley (finely chopped)

Garlic bread (for serving on side (optional))

Add the olive oil to a large pot over medium-high heat. Once hot, add the garlic and shallots. Cook for 2-3 minutes, or until the shallot begins to turn translucent on the edges.

Add the chili flakes and the Italian Calabrian chili pepper paste and mix to combine. Cook for 2 minutes to let the flavours come together, stirring often.

Deglaze the pot with the white wine. Then add the tomatoes, tomato sauce, and fresh basil. Cook the tomato sauce for 5 minutes, or until the sauce has thickened up.

Add the mussels to the pot. Use a spoon to toss the mussels in the tomato sauce to coat them. Cover the pot with a lid, reduce the heat to medium, and let the mussels cook for 5 minutes.

After 5 minutes, add the parsley to the mussels and toss the mussels again to combine. The mussels are cooked through when the shells have opened and the meat is firm and is an orange colour. If some mussels did not open, discard these as they are dead.

Add the mussels and the sauce to a serving plate. Garnish with fresh parsley leaves and a drizzle of olive oil. Serve warm with a side of garlic bread and enjoy!

Spicy, sweet, and a little tangy. If you love spice then this *almost* one pot creamy orzo is for you.

Spicy Calabrian Creamy Orzo

oz cherry tomatoes

tsp died thyme

tbsp butter

garlic (minced)

tomato paste

1-2 tsp crushed Calabrian chilis

orzo

broth

heavy cream

Preheat the oven to 400℉.

n a baking or roasting dish add the cleaned, dried tomatoes. Drizzle 1 tbsp of olive oil and add the dried herbs, sliced Calabrian chilies, and 1-2 tsp of the Calabrian chili oil. Give a toss and roast for 20-22 minutes until the tomatoes begin to burst open. Remove from the oven and place on the side.

Spicy Roasted Tomatoes

In a pan over low-medium heat add the butter. Once melted add the garlic and cook until soft and fragrant approx. 2-3 minutes.

Add in the tomatoes paste and crushed Calabrian chilis. Cook for 5 minutes until the tomato paste has deepened in color.

Add the orzo and 3 1/2 cups of broth. Mix to thoroughly combine.

Cook the orzo for 8-10 minutes, until the broth is mostly gone and the pasta is al dente. If the pasta is still a little hard once most of the broth his gone add in an additional 1/4 of a cup of broth.

Mix in the heavy cream.

Fold in the roasted tomatoes + the oils and juices from the baking dish. Serve immediately.

Creamy Orzo

this is a new favorite. Followed directions exactly and it Reminded me of spicy, adult, spaghettios! Yum!

REALLY GOOD REcipe! Flavorful &amp; Easy to make

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Top Tags

Carbone Spicy Rigatoni Vodka

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Calabrian Chili Butter Eggplant wit...

Chickpea Fried Eggs

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The most viewed calabrian chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine