Creamy Spicy Alfredo Fusilloni with Calabrian Chili
Spicy Alfredo Fusilloni
A fiery twist on classic Alfredo featuring giant fusilloni and bold Calabrian chilies in a silky sauce.
Nutrition (per serving)
This Spicy Alfredo Fusilloni is my absolute go-to when I want that classic Italian-American comfort but with a serious kick. We’re taking the silkiness of a traditional Alfredo—think heavy cream, butter, and plenty of Parmesan—and waking it up with the smoky, bright heat of Calabrian chili paste. Using fusilloni is a game-changer here; those oversized spirals are basically designed to catch every single drop of that spicy, velvety sauce in their deep grooves.
What I love most about this dish is how effortlessly it comes together without sacrificing that 'fancy restaurant' feel. It's sophisticated enough for a date night but simple enough for a Tuesday evening when you’re craving something indulgent. The heat is totally customizable, too—start small with the chili and build up until your heart's content. Just don't forget that splash of starchy pasta water at the end; it’s the secret to getting that restaurant-quality glossiness just right.
Ingredients
- Fusilloni pasta:1 lb
- Unsalted butter:4 tbsp
- Heavy cream:2 cups
- Calabrian chili paste:2 tbsp
- Garlic, minced:3 cloves
- Parmesan cheese, freshly grated:1.5 cups
- Kosher salt:1 tsp
- Freshly cracked black pepper:1/2 tsp
- Red pepper flakes:1/2 tsp
- Fresh parsley, chopped:1/4 cup
Instructions
-
Bring a large pot of heavily salted water to a boil. Cook the fusilloni until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
-
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
-
Whisk in the heavy cream and Calabrian chili paste. Bring to a gentle simmer and let it reduce slightly for about 3-4 minutes.
-
Lower the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt, black pepper, and red pepper flakes.
-
Add the drained fusilloni to the skillet and toss vigorously to coat. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until reaching the desired consistency.
-
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Tips & Notes
- Always grate your own Parmesan from a block; pre-shredded cheese contains anti-caking agents that can make your cream sauce grainy.
- If you can't find Calabrian chili paste, you can substitute with crushed red pepper flakes or Sriracha, but the flavor will be less smoky.
- Be careful not to boil the sauce once the cheese is added, or the fats might separate.
