Easy Calabrian Pasta
Try this pasta with some spicy Italian sausage - Salsiccia calabrese or 'Nduja (spreadable Calabrian sausage) are great if you can find them.
Ingredients
- 1 pound rigatoni pasta penne, or any other tube-form pasta, will also work. We like the rigatoni ridge.
- 2 teaspoons sea salt
- 1 jar Serious Foodie Calabrian Pepper Relish
- 1 cup Grated Parmigiano For the best results, freshly grate the cheese. Pecorino Romano also works well
- 1 pint cherry tomatoes, quartered Optional
- Extra virgin olive oil Optional - but we strongly suggest using a drizzle of EVOO at the end
- 2-3 cups Arugula, washed and dried
- 6 ounces Fresh mozzarella cut into 1/4 inch wedges
Instructions
- In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the pasta and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan. If it looks dry, add a bit more water.
- While the pasta is still hot, mix in the Calabrian sauce, optional tomatoes, and parmigiano. Toss, then serve over arugula and garnish with the fresh mozzarella. Drizzle with olive oil.
Notes
Try out our array of wonderful spicy condiments:
- Sri Lanka Coconut Lime Hot Sauce
- Indonesian Sambal
- Vietnamese Sweet Chili Hot Sauce
- Calabrian Hot Pepper Relish
- Brazilian Smoked Jalapeno Sauce
- Peruvian Blood Orange Sauce
- Korean Grill Sauce