Dinner Recipes

Calabrian Chile & Sausage Pasta

Silky, creamy, and unexpectedly bold, this pasta is a perfect balance of comfort and spice. Jarred Calabrian chiles bring a bright, peppery, fruity depth to the velvety rosé sauce, paired with savory Italian sausage and a splash of white wine. The luscious blend of spice and cream feels both timeless and trend-forward—an elevated twist on a classic that’s wonderful for special occasions.

Calabrian Chile & Sausage Pasta
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Dinner

Calabrian Chile & Sausage Pasta

Serves: 4

Ingredients

Kosher salt, to taste
12 oz conchiglie or rigatoni
2 tsp Gelson’s 100% California extra-virgin olive oil
1lb ground Italian sausage, pinched into ½” pieces
2 Tbsp unsalted butter
1 medium yellow onions, medium diced
3 garlic cloves, minced
½ tsp red pepper flakes
5 Tbsp tomato paste
¼ cup dry white wine
1 cup tomato sauce
2 tsp chopped Calabrian chili peppers, in oil
1 cup heavy cream
Freshly grated parmesan cheese, for garnish
Torn basil leaves, for garnish

Directions

  1. Bring a large pot of water to boil and season generously with salt. Cook the pasta to al dente, according to package instructions. Drain the pasta and reserve 2 cups of pasta water. Immediately toss the pasta with the olive oil and transfer to a sheet pan to cool. 
  2. In a large non-stick skillet, place half the sausage in an even layer and cook over medium heat. Stir occasionally, until browned, 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate, reserving the fat in the skillet. Repeat with the remaining sausage.
  3. Reduce the heat to medium-low and melt the butter. Add the onion and cook until soft and golden, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute.
  4. Stir in the red pepper flakes, tomato paste, and cook until brick red in color and fragrant, 3 minutes. Stir in the white wine and cook until completely evaporated, 30 seconds. 
  5. Transfer the onion mixture to a high speed blender. Add the tomato sauce, Calabrian chilis, and reserved pasta water. Blend on high until smooth. 
  6. Return the sauce to the skillet along with the heavy cream and bring to a gentle simmer. Cook until reduced and thick, 5 minutes.
  7. Stir the sausage and pasta into the sauce and cook until heated through, 2 minutes.
  8. Divide the pasta between serving bowls and garnish with grated Parmesan cheese and torn basil leaves.