Spicy Calabrian Chili, Italian Sausage & Orecchiette Pasta
Spicy Calabrian Chili, Italian Sausage & Orecchiette Pasta
Ingredients
For the Pasta
12 ounces orecchiette pasta
1 pound Italian sausage, mild or hot, casings removed and cut or broken into chunky pieces
1 tablespoon olive oil, if needed
1 small yellow onion, thinly sliced or diced
8 ounces mushrooms, sliced
4 garlic cloves, finely minced
1½ cups cherry or grape tomatoes, halved
½ cup roasted red peppers, sliced into thin strips
3–4 cups fresh baby spinach
1–2 tablespoons Calabrian chili paste, depending on desired heat
½ teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
Salt, to taste
For the Parmesan-Mozzarella Cream Sauce
1 tablespoon unsalted butter
1 cup heavy cream
½ cup whole milk
¾ cup freshly grated Parmesan cheese
1 cup shredded low-moisture mozzarella cheese
½ cup reserved pasta water, as needed
¼ teaspoon garlic powder
¼ teaspoon black pepper
Pinch of salt, only if needed
For Finishing
2 tablespoons chopped fresh parsley or basil
Extra Parmesan cheese
Extra Calabrian chili paste or red pepper flakes, optional
Instructions
Cook the Orecchiette
Bring a large pot of generously salted water to a boil.
Add the orecchiette and cook until just al dente according to the package directions.
Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and set aside.
Brown the Italian Sausage
Heat a large deep skillet over medium-high heat.
Add the Italian sausage and cook for about 6–8 minutes, breaking it into large bite-sized pieces rather than very fine crumbles.
Allow the sausage to develop some browned, caramelized edges.
Transfer the cooked sausage to a plate, leaving a small amount of flavorful fat in the skillet.
Sauté the Mushrooms and Onion
Add a little olive oil if the skillet looks dry.
Add the mushrooms and cook for about 4–5 minutes, allowing them to brown before stirring too frequently.
Add the onion and continue cooking for another 3–4 minutes, until softened.
Stir in the minced garlic and Italian seasoning and cook for about 30 seconds, just until fragrant.
Add the Calabrian Chili and Vegetables
Stir in the Calabrian chili paste and cook for about 30 seconds to release its flavor into the oil.
Add the halved tomatoes and roasted red pepper strips.
Cook for about 2–3 minutes, just until the tomatoes begin to soften but still hold their shape.
Make the Parmesan-Mozzarella Cream Sauce
Reduce the heat to medium-low.
Add the butter, heavy cream, and milk to the skillet. Stir gently and bring the mixture to a very light simmer.
Add the Parmesan gradually, stirring until melted.
Add the mozzarella a little at a time and continue stirring until the sauce becomes smooth and creamy.
Season with garlic powder and black pepper.
If the sauce becomes too thick, add a few tablespoons of reserved pasta water until it reaches a silky consistency.
Add the Spinach and Sausage
Return the browned Italian sausage to the skillet.
Add the fresh spinach and gently stir for 1–2 minutes, until it wilts into the sauce.
Taste and adjust the Calabrian chili, black pepper, or salt if necessary.
Toss with the Orecchiette
Add the cooked orecchiette directly to the skillet.
Gently toss everything together until the pasta is thoroughly coated with the Parmesan-mozzarella cream sauce and the sausage and vegetables are evenly distributed.
Add another splash of pasta water if necessary. The finished sauce should cling to the orecchiette without becoming overly thick.
Finish and Serve
Remove the skillet from the heat and let the pasta rest for about 2 minutes.
Finish with chopped parsley or basil and an extra sprinkle of freshly grated Parmesan.
Serve immediately with additional Calabrian chili paste or crushed red pepper on the side for anyone who wants more heat.
Flavor Notes
This pasta should taste creamy, savory, slightly smoky, spicy, cheesy, and deeply satisfying.
The Italian sausage gives the dish richness, while Calabrian chili provides a distinctive fruity chile heat rather than simply making the pasta hot. Parmesan contributes salty nuttiness, mozzarella gives the sauce a smooth, stretchy richness, and tomatoes and roasted peppers bring enough sweetness and acidity to balance the cream.
The mushrooms add earthy depth, while the spinach keeps the finished pasta from feeling overly heavy.
Expert Tip
Do not boil the sauce aggressively once the Parmesan and mozzarella are added. Keep the heat low to medium-low and stir gently. Excessive heat can cause the cheese to separate and make the sauce oily instead of smooth.
Also, keep some pasta water nearby. A few tablespoons at the end can transform a thick cheese sauce into the glossy, creamy texture visible in the photo.