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Ingredients
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Pasta & Base
Calabrian chile cream sauce
Finishing & Garnish
Method
Pasta & Base
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz dried gigli pasta and cook according to package instructions until just shy of al dente (usually 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Calabrian chile cream sauce
- 2
Sauté aromatics
In a large skillet over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter melts and begins to foam, add the finely minced shallot and sauté 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Develop chile base
Stir in 2 tbsp Calabrian chile paste and 1 tbsp tomato paste. Cook, stirring, 1–2 minutes to bloom the flavors and slightly darken the tomato paste.
- 4
Deglaze
Pour in 1 tbsp dry white wine (or stock) to deglaze the pan, scraping up any browned bits. Let the liquid reduce by about half, roughly 1 minute.
- 5
Add cream and simmer
Lower heat to medium-low and add 1 cup heavy cream. Stir to combine and bring to a gentle simmer. Allow the sauce to lightly simmer 3–5 minutes until it slightly thickens.
- 6
Finish sauce
Whisk in 3 oz grated Parmigiano-Reggiano, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp freshly ground black pepper and (optional) 1 tsp red pepper flakes. Taste and add salt as needed. If sauce is too thick, loosen with reserved pasta water a few tablespoons at a time to reach a saucy, clingy consistency.
Combine & Finish
- 7
Toss pasta in sauce
Return the drained gigli to the pot or add directly to the skillet with the sauce. Add 1 tbsp unsalted butter (for gloss) and toss vigorously over low heat so the sauce coats each piece. Add reserved pasta water as needed (up to the reserved 1 cup) — typically 1/4 to 1/2 cup — to achieve a silky emulsion. Continue tossing 1–2 minutes until pasta finishes cooking and sauce clings.
- 8
Adjust seasoning
Taste and adjust for salt, pepper, and heat. If the sauce tastes flat, stir in an additional tablespoon of Parmigiano and a squeeze of lemon.
- 9