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Calabrian Chili Cappelletti

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. cappelletti or other pasta

  • 2 tbsp. extra virgin olive oil

  • 1 shallot, finely chopped

  • 4 garlic cloves, minced

  • 1 tbsp. crushed Calabrian chili

  • 1/3 cup dry white wine

  • 14 oz. crushed tomatoes (I used Corbari tomatoes, bite-sized cherry tomatoes grown near the Amalfi Coast)

  • Salt to taste

  • 4 tbsp. butter

  • Zest of 1 lemon

  • 1/4 cup Italian parsley, finely chopped

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 8 oz. fresh mozzarella, cubed

  • 1/3 cup lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Calabrian Chili Cappelletti:

  1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes.

  2. Add the minced garlic and sauté for a further 1-2 minutes until fragrant then stir in the crushed Calabrian chili pepper.

  3. Add the wine to degalze and let simmer for 1-2 minutes.

  4. Add the crushed tomatoes and salt to taste. Let simmer over low heat for 10 -15 minutes, then stir in 4 tbsp. of butter.

  5. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  6. Strain the pasta and add it to the pan along with the Calabrian chili tomato sauce, lemon zest and parsley. Toss over medium-low heat.

  7. Add in the grated Parmigian and toss again until combined.

  8. Plate and top with fresh mozzarella, breadcrumbs and more parsley.


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