Calabrian Chili Cappelletti

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Cappelletti tossed in a spicy Calabrian chili tomato sauce with garlic, shallot, and white wine. Finished with fresh mozzarella, lemon-garlic panko breadcrumbs, chopped parsley, and freshly grated Parmigiano Reggiano, this bold, comforting pasta has the perfect balance of heat, freshness, and crunch.

Ingredients:

• 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

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Continue to toast over low heat for about 2-3 more minutes until crispy.

   
   

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 deglaze 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 Parmigiano and toss again until combined.

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

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