Ingredients:
6 oz. Pasta (we recommend cavatelli, fusilli or similar)
2 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup cream
2 tbsp. butter
2 tbsp. tomato paste
1 tbsp. capers
1 oz. sliced roasted red peppers
1-2 tsp. Calabrian chili paste (any chili paste will do, can add a dash of smoked paprika or pinch of red pepper flakes to give it a boost).
Directions:
1. Cook the pasta. Add the pasta to the pot of boiling water. Cook, according to package directions for al dente (still slightly firm to the bite). Reserve 1/2 cup of the pasta cooking water, drain thoroughly.
2. While the pasta cooks, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
3. While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chili paste as you’d like, depending on how spicy you like it. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired.
4. To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.
We love this dish served with a side of broccoli. Garnish with parmesan cheese.