Calabrian Chili Hot Honey Pasta
This Calabrian Chili Hot Honey Pasta delivers the perfect spicy-sweet balance in a rich, creamy sauce. Made with fettuccine, Calabrian chilis, and hot honey, it’s a simple yet exciting dish that feels indulgent without a lot of effort.
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.
Notes
Adjust the Heat
For a milder dish, reduce the Calabrian chilis to 1 tbsp. That said, the heat is key to balancing the sweetness of the honey, so don’t skip it entirely—the contrast is what makes this sauce shine.
Leftovers Tip
The sauce will thicken as it cools. When reheating, add a small splash of water or plant-based milk to loosen it up and restore its creamy texture.
Gluten-Free Option
Swap in your favorite gluten-free pasta for an easy gluten-free version.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1 servingCalories: 530kcalCarbohydrates: 60gProtein: 12gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gSodium: 720mgPotassium: 340mgFiber: 3gSugar: 8gVitamin A: 220IUVitamin C: 6mgCalcium: 210mgIron: 2.8mg
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