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Pasta with Calabrian Chili and Castelvetrano Olive Sauce

Serve a healthy pasta dinner in no time using our handcrafted sauce, which balances the bold spiciness of Calabrian chili peppers with mild Castelvetrano olives. They’re simmered with sweet roasted red peppers, ripe tomatoes and extra-virgin olive oil to create rich, complex flavors.

Ingredients:

  • Kosher salt, to taste
  • 12 oz. pasta
  • 1 jar (1 lb., 3 oz.) Calabrian chili and Castelvetrano olive pasta
      sauce, warmed
  • Grated Parmigiano-Reggiano cheese for serving

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions.

Drain the pasta, transfer to a large bowl and toss with the pasta sauce. Garnish with cheese and serve immediately. Serves 3 to 4.

Williams-Sonoma Kitchen