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  • Writer's pictureZiphron Russel

Calabrian Pepper Pasta

I was in Trader Joes' and was intrigued by their "Italian Bomba Hot Pepper Sauce- Fermented Calabrian." I found some recipes online for using this sauce as a base for pasta and think I figured out the perfect recipe. I like spicy foods, so feel free to adjust the amount of pepper sauce you use.


1 pound of pasta (any should work)

5 sausage links (or any meat of your choice)

1/4 cup of olive oil

1 small onion, diced

5 cloves of garlic, minced

1 tablespoon of tomato paste

4 tablespoons of Calabrian peppers

1 can of diced tomatoes

1/2 cup of heavy cream

2 teaspoons garlic powder

2 teaspoons oregano

Salt, pepper, and Parmesan cheese (to taste)


  1. Cook Pasta according to its instruction and sausage to your liking, and put to the side. Conserve 1/2 cup of pasta water.

  2. In a large saucepan on medium heat, put olive oil inside, and after 30 seconds, place onions and garlic.

  3. After a few minutes, coat the garlic and onion with the tomato paste.

  4. Once fragrant, add peppers and a can of tomatoes, stir.

  5. At this point, add the cooked pasta, pasta water, and sausages, reduce heat.

  6. Mix and cover for two minutes, so everything melds together.

  7. Increase heat and add the heavy cream and the rest of the seasonings; feel free to add any additional seasonings of your choice.

  8. Reduce heat, and serve with Parmesan cheese!

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