Calabrian Chili Butter Ditalini Pasta (One-Pan Recipe)
This Calabrian Butter Ditalini Pasta is rich and creamy, with a touch of heat from spicy Calabrian chili peppers. It's an easy, one-pan recipe that's ready in just 20 minutes!
Equipment
- large, wide skillet
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1.5 cups dry (uncooked) ditalini pasta
- 2.5 cups chicken broth
- 1 tablespoon crushed Calabrian chili peppers
- 2 tablespoons unsalted butter
- salt & pepper to taste
- 1/4 cup freshly grated parmesan cheese
- optional additions: crushed red pepper flakes, sliced chives, extra parmesan cheese
Instructions
- Sauté garlic in olive oil in a large, wide skillet on medium heat for a minute or two, then add the uncooked ditalini pasta, broth, and Calabrian chili peppers. Add salt & pepper to taste. Turn the heat to high and bring to a boil.
- Once boiling, reduce heat to a simmer and stir often, making sure the pasta is in an even level. Simmer for approximately 15 minutes or until the majority of the liquid is absorbed, then add the butter and parmesan cheese.
- Once the butter and cheese has dissolved, taste for any needed salt, pepper, or extra parmesan cheese. Serve immediately and enjoy!
Notes
- Feel free to make this vegetarian by using vegetable broth.
- This recipe makes 3-4 main course portions or 6-8 side dish portions.
- Store leftovers in an air-tight container in the refrigerator and use within 3-4 days.
Tried this recipe?Let us know how it was!