The Jarred Ingredient That Transforms Pasta Sauce With Unmatched Depth Of Flavor
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There are so many ways to elevate a typical pasta sauce. Some fresh herbs, a sprinkle of cheese, or even just a little black pepper can be enough to take it up a notch. But if you're looking for a deep, flavorful spice in your pasta sauce that your jar of red pepper flakes just isn't giving, then trade it in for a spoonful of Calabrian chile paste.
Calabrian chile paste is typically made from crushed Calabrian chiles, olive oil, plus a little salt and vinegar. But the core flavor here comes from those spicy Italian-grown chile peppers, which have a much richer flavor than what you'd get from something like a fresh jalapeño. They're spicy, of course, but they're also smoky, salty, and even slightly fruity. Stir them into your favorite store-bought sauce to give it a homemade profile, or add it to your favorite from-scratch recipe. Calabrian chiles are a little expensive, though. A jar, like the one by TuttoCalabria on Amazon will run you about $13 — I try to buy them on sale at my local grocery store, when they drop into the $6 range — but I've had one jar last me months because you only need a small amount in any dish.
This paste works in most sauces — but don't add too much
If you're willing to spend the money on these pricey chile peppers, then you can add some Calabrian chile paste to just about any pasta sauce. It pairs beautifully with the acidity of a classic marinara or the punch of a vodka sauce, but it also works well in a basil or sun-dried tomato pesto. If you want to add it to Alfredo sauce but keep that perfectly smooth texture, get just a little bit of the chile oil in a spoon, then drizzle that into the Alfredo rather than the crushed peppers themselves. You can also mix it into a cream and tomato sauce for a spicy rigatoni recipe.
Be aware that Calabrian chiles are hot. While the paste might be slightly milder than a true Calabrian chile because it's combined with a few other ingredients, you don't need much to feel the heat. As someone who loves spicy food and adds Calabrian chiles to just about everything, I would suggest starting with just a ¼ teaspoon of the paste for every cup of pasta sauce. It doesn't sound like much, but you'd be surprised at the impact. Whisk the paste into the sauce, then taste test it and add more as needed.