This pasta perfectly balances spicy and sweet notes in a luscious Calabrian chili hot honey cream sauce.
Calabrian Chili Hot Honey Pasta: Sweet, Spicy, and Totally Irresistible
Calabrian Chili Hot Honey Pasta started with a dish I had at an Italian restaurant in La Jolla, CA—a ricotta ravioli with honey that was genuinely memorable. I’ve come to realize how much I love a savory-sweet balance, and after that dish, hot honey immediately came to mind because spicy and sweet together is such a lovely combo. I tested this pasta quite a few times, and it really came together once I added Calabrian chilis. They aren’t overly spicy and add so much flavor with just the right amount of heat. The end result feels decadent without being a lot of effort, and I love that I was able to turn it into a fully plant-based version that works just as well. This is the kind of dish I picture for Valentine’s Day or New Year’s Eve—fun, flavorful, and perfect for anyone who loves savory-sweet dishes with a little kick.
Why You’ll Love This Recipe
Spicy-sweet balance. Calabrian chilis and hot honey create a lovely heat with just enough sweetness to keep things perfectly balanced.
Creamy comfort vibes. A rich, silky sauce makes this pasta feel indulgent without being heavy.
Easy to customize. Finish with fresh basil, lemon zest, toasted nuts, or a drizzle of spicy oil to make it your own.
Weeknight-friendly. Ready in about 25 minutes, making it ideal for an elevated yet low-effort dinner.
Fully vegan-friendly. Swap the hot honey for a spicy agave. If you don’t have that on hand, mix 2 tbsp agave with ¼ tsp red pepper chili flakes to mimic the spicy-sweet flavor.
Modern Italian-inspired. Classic pasta comfort with a contemporary spicy-sweet twist.
Ingredient Highlight: Calabrian Chilis
Calabrian chilis bring heat, depth, and just enough fruitiness without tipping into sweetness. Typically packed in oil, they add instant flavor to sauces and pastas with very little effort. Unlike crushed red pepper flakes, Calabrian chilis melt into the sauce, creating warmth and complexity rather than sharp heat. They’re bold but balanced, which is exactly why they work so well in a creamy, spicy-sweet pasta like this one.
Madly Delicious Must-Know Tips & Questions
- Use oil-packed Calabrian chilis.
They’re softer, more flavorful, and blend seamlessly into the sauce. - Don’t rush the aromatics.
Let the shallot soften fully before adding the garlic to build a flavorful base without bitterness.
Can I make this less spicy?
Yes. You can reduce the Calabrian chilis to 1 tbsp, but don’t skip them entirely—the heat is essential to balancing the sweetness.
Can I use a different pasta?
Absolutely! While fettuccine works beautifully, spaghetti, linguine, or even short pastas like rigatoni will hold the sauce well.
Where can I find Calabrian Chilis?
You can find Calabrian chilis at Trader Joe’s, many local markets, or online retailers. Look for them jarred in oil for the best flavor and easy use in recipes!
Let’s Dish: Did You Know?
Calabrian chilis come from Calabria, a southern Italian region known for its spicy cooking and deep love of heat. In traditional Calabrian cuisine, these chilis are used in everything from sauces and pastas to cured meats like ’nduja, adding warmth and depth rather than sharp spice. Thanks to the warm Mediterranean climate, the chilis are often preserved in oil or ground into pastes to extend their use year-round. What makes Calabrian chilis special is their balance of heat and subtle fruitiness, which sets them apart from standard chili flakes. That complexity is why they’ve become a favorite ingredient in modern kitchens well beyond Italy.
Feel like turning up the heat? This Calabrian Chili Hot Honey Pasta is calling your name!
Grab your favorite pasta and get cooking—I’d love to see your version! Tag me on Instagram @madly__delicious with #MadlyDelicious and #UnleashTheDelicious to share your spicy-sweet creations!
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Vegan Cherry Ice Cream Affogato
French Onion Soup Risotto with Thyme Breadcrumbs
Calabrian Chili Hot Honey Pasta
Equipment
- Large Skillet
Ingredients
- 8 ounces fettuccine (or other long pasta of choice)
- 2 tbsp olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp Calabrian chilis in oil, finely chopped (from a jar)
- 1 ½ cups plant-based half & half or plant-based heavy cream
- 2 tbsp hot honey (I used a hot 'honey' agave for fully vegan)
- ½ tsp cornstarch, mixed with 1–2 tbsp water (optional; only needed if using half & half)
- ⅓ cup grated or shredded plant-based Parmesan cheese
- ¾ tsp salt
- ¼ tsp black pepper
Optional Toppings
- Red pepper chili flakes
- Grated or shredded Parmesan
- Fresh basil (works lovely here)
- Lemon zest
- Drizzle spicy oil
- Toasted pine nuts or chopped walnuts
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the 8 ounces fettuccine and cook until al dente according to package instructions. Drain and set aside.
- Sauté the Aromatics: In a large skillet over medium heat, warm the 2 tbsp olive oil. Add the thinly sliced shallot and sauté until softened, about 3–4 minutes. Stir in the 2 garlic cloves minced and cook for 30–60 seconds, just until fragrant.
- Add the Calabrian Chilis: Stir in the 2 tbsp Calabrian chilis and cook for about 1 minute, allowing the oils and flavor to bloom.
- Make the Sauce: Pour in the 1½ cups plant-based half & half or plant-based heavy cream and stir to combine. Add the 2 tbsp hot honey, ¾ tsp salt, and ¼ tsp black pepper, bringing the sauce to a gentle simmer. **If using half & half, stir together the ½ tsp cornstarch with 1–2 tbsp water in a small side bowl and add it to the sauce. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
- Add Pasta and Parmesan: Reduce heat to low and stir in the ⅓ cup plant-based Parmesan cheese until melted. Add the cooked pasta and toss to coat evenly. The sauce may look slightly loose but will thicken as it rests off the heat.
- Serve and Garnish: Divide the pasta into bowls and finish with desired toppings—red pepper flakes, fresh basil, lemon zest, toasted nuts, or an extra drizzle of spicy oil.