Calabrian Chili Pasta

Recipe adapted from Dash of Savory.


  • 1 lb. thin spaghetti, cooked al dente
  • 2 TBSP olive oil
  • 2 TBSP butter
  • 1/4 c. Calabrian chili peppers, about 10 peppers, stems removed and sliced
  • 1 sweet onion, chopped
  • 10.5 oz. cherry tomatoes
  • 4 garlic cloves, minced
  • 2/3 white wine, chicken broth, or water
  • 8 oz. tomato sauce
  • 2 c. baby spinach
  • Salt and pepper, to taste
  • Fresh basil, chopped
  • Parmesan cheese


  1. Cook pasta al dente according to package; drain and set aside.
  2. Meanwhile, in a skillet heat olive oil and butter over medium heat. Add chilis, onion, and tomatoes to the skillet and then season with salt and pepper and saute over medium high heat until tomatoes are bursting, about 5 minutes. Then add the minced garlic and stir until fragrant, about 30 seconds to 1 minute.
  3. Turn heat down and deglaze pan with wine, broth, or water and simmer for 3 minutes until liquid is reduced by half. Then stir in tomato sauce; then turn off heat and add spinach and toss until wilted and then add cooked pasta and toss to coat the pasta. Season with salt and pepper, to taste.
  4. Add basil and parmesan cheese and serve.

Calabrian Chili Pasta:

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