Creamy Calabrian Chili Bolognese

a white plate of creamy calabrian chili pasta with a bottle of san pellegrino water and a block of parmesan cheese

5 from 24 votes

Creamy Calabrian Chili Bolognese

This simple bolognese is creamy and comforting with a surprising kick of heat thanks to Italian oil-packed Calabrian Chilis! If you're someone that likes to sprinkle crushed red pepper flakes onto your pasta, then you're definitely going to want to give this recipe a try!

Prep Time10

Cook Time45

Course: dinner

Cuisine: Italian

Servings:

Calories: 656kcal

Author: Leigh Anderson

Ingredients

1 lb ground beef
3 tbsp olive oil
1 medium yellow onion diced
4 cloves garlic minced or grated
1/4 c tomato paste
1 28oz can crushed San marzano tomatoes
1 tbsp dried oregano
4 oil-packed Calabrian chilis or 2 tbsp chopped Calabrian chilis/chili paste
3/4 c heavy cream
1 lb dried pasta any shape
salt
parmesan cheese for serving

Instructions

Heat the olive oil in a large, heavy saucepan over medium-high heat. Add in the ground beef and a generous pinch of salt. Sauté, stirring frequently and breaking up any large lumps, cook until the beef is no longer pink about 10 minutes. Next, add the onion, garlic and a generous pinch of salt, continue cooking until the onion become very soft about 5 minutes.
Next, add in the tomato paste, cook for 5 minutes, stirring frequently then add in the crushed tomatoes, dried oregano, and chopped chilis. Cover and simmer over low heat for 30 minutes, stirring occasionally.
Last, stir the heavy cream into the bolognese, taste and season with more salt as necessary. Continue cooking for 10 more minutes. While the sauce is simmering cook the pasta in a pot of boiling salted water. Drain and set aside.
To serve, add in the cooked pasta and toss to coat. Divide between bowls, top with parmesan cheese, serve immediately! If you like extra heat, drizzle with a bit of the Calabrian chili oil.

Notes

Ingredient Notes and Substitutions:

Ground Beef: You could really use any ground meat in this sauce: beef, pork, chicken, or turkey.
Calabrian Chilis: Calabrian chili peppers originate from the Calabrian region of Italy. They are harvested and sold packed in oil, made into a paste, or dried. I’m starting to see Calabrian chilis more frequently at regular grocery stores. Whole foods for sure carries them. You can also check any Italian specialty markets in your area or order online from amazon.
Dried Oregano: substitute fresh oregano or dried/fresh basil.
Pasta: Any pasta shape will work for this recipe– go with your favorite. I often switch between rigatoni, tagliatelle or bucatini.

Storing and Re-heating:

Leftover pasta bolognese can be stored in the refrigerator for up to four days. Reheat on the stovetop over medium/low heat or in the microwave with a splash of water.
To freeze bolognese sauce; cool it completely then portion into freezer bags or an air-tight food storage container. Seal tightly then transfer to the freezer for up to three months. To serve, defrost overnight in the refrigerator then heat in a saucepan on the stove top and toss with freshly cooked pasta.

Serving Suggestions:

All you need alongside this recipe is a simple salad like: The Everyday Dinner Salad or The Perfect Kale Caesar.

Nutrition