Why this spicy Calabrian chili pasta actually improves after a night in the fridge
In short: Adam Ragusea demonstrates a versatile pasta dish featuring seared chicken, blistered tomatoes, and a punchy Calabrian chili paste. This recipe is designed to be served hot, but it uniquely excels as a cold pasta salad the following day, making it a practical choice for meal prep.
The dish centers on a sauce built from shallots, garlic, and cherry or grape tomatoes, deglazed with orange juice to create a thick, flavorful base. After searing the chicken and incorporating it into the sauce, the pasta is tossed with a generous amount of crushed Calabrian chili paste. A fresh gremolata—made from finely chopped garlic, orange zest, and parsley—is added as a final garnish to brighten the heat.
The recipe calls for 1/2 lb (227g) of pasta, though the quantity can be adjusted to increase yield or reduce costs. By finishing the sauce with a tablespoon of butter and incorporating the resting juices from the chicken, the dish achieves a rich, cohesive texture that holds up well, allowing the flavors to meld further when served cold.
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- Summary by Intellect · source: Calabrian chili pasta (salad?)
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