Calabrian Chile & Burrata Pasta with Peas
an easy, spicy Calabrian chile & burrata pasta with peas and a simple pan sauce
serves: 4
Ingredients
Scale
- 1 lb paccheri pasta (or other wide-shaped pasta)
- kosher salt, as needed
- 4 tbsp butter
- 2 garlic cloves, minced
- 1–2 tbsp crushed Calabrian chilies in oil (depending on how much heat you like)
- 2 tbsp honey
- 12 oz frozen peas, thawed
- ½ lemon, juiced
- 1–2 balls burrata cheese
- freshly cracked black pepper
- watercress, to garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions. Ladle out ¾ cup of the pasta water and reserve. Drain the pasta.
- Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add 2 tablespoons of the butter. Once melted, add the garlic and let cook for about 15 seconds (watch closely so it doesn’t burn).
- Add the crushed Calabrian chilies and honey. Cook for another few seconds.
- Pour in the reserved pasta water. Bring to a bubble and let simmer until slightly reduced, just a minute or two. Add in the drained pasta. Continue to cook for another 2 minutes until the pasta is fully cooked and the sauce begins to coat the pasta.
- Stir in the peas and the remaining butter. Let the peas heat through and butter melt as you gently stir the pasta.
- Lastly, add the lemon juice. Taste the pasta and season with salt as needed.
- Plate the pasta in a large, shallow bowl. Break the burrata across the top. Season the burrata with salt and freshly cracked black pepper. Garnish with the watercress.