Pasta with Calabrian Chili & Brussels Sprouts

Pasta with Calabrian Chili & Brussels Sprouts

A favorable bold spicy Calabrian Chili & Brussels Sprouts Pasta dish made with roasted brussels sprouts, and Calabrian chili peppers that comes together in less than 30 minutes.


Farfel Pasta: 1/2 box ( from 16oz box)

Roasted Brussel sprouts (see recipe below)

Crushed Calabrian Chili Pepper Paste: 3 tbsp

Onions: 2, minced

Tomato paste: 1 tbsp

Garlic: 1 tbsp minced

Grated parmesan cheese: 3 tbsp

Basil: 2 tbsp chopped

Cream & Milk Mixture: 1 Cup

Salt (to taste)

Pepper: 1 tsp (or to taste)

Olive oil: 1 tbsp

Roast Brussels Sprout: 

brussels sprouts: 250 Gram
Salt & Pepper as per taste
olive oil: 1 tbsp


  • Slice the brussels sprout half in lengthwise, add Olive oil, salt & pepper during a bowl.
  • Pre-heat the oven to 425f.
  • Spread brussels sprouts evenly into the baking pan and roast it for 10-15 min within the preheated oven.


– Prepare the Brussels sprout as per the instructions above.

– Boil the water in a deep pan and add salt and macaroni.

– Cook the macaroni till it’s firm when bitten, – Strain the macaroni and drain with cool water to make it non-sticky, keep aside.

– Heat a large Pan over medium-high heat and add olive oil, shallots, garlic, salt & pepper and continue to stir for about 1-2 minutes.

– Add tomato paste and cook for another 2 minutes. Now add in Calabrian Chili Paste and chopped basil. Statue for a minute.

– Add the half & half, pasta water, and cheese to the pan and bring to a simmer, and then turn the heat to low. Let it simmer for 2 minutes.

– Add in cooked pasta and roasted brussels sprouts, continue to cook until pasta is covered in a cream sauce.  Add more half & half if you like creamier pasta.

– Garnish with chopped fresh basil and serve immediately.

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