Best Calabrian Chile Butter Recipes

Calabrian Chile Butter image

Provided by Jeremy Fox

Yield Makes about 3 1/4 cups

Number Of Ingredients 14

2 tablespoons olive oil
1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
3/4 cup chopped garlic (about 1 head)
3/4 cup chopped shallots (about 2)
1 pound (4 sticks) unsalted butter, room temperature
2 scallions, dark green parts only, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped oregano
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
2 tablespoons kosher salt, plus more

Steps:

Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10-12 minutes; let cool completely.
Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
Do Ahead
Chile butter can be made 1 week ahead. Cover and chill.

Calabrian Chile Pasta image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.