This dish is a dream for spicy cream sauce lovers! We wanted to make something that had the elements of an American-style creamy Alfredo sauce with some classic spicy Italian peppers added for flavor and heat. But most of all, we wanted something easy that could be made quickly on any weekday night. This Spicy Calabrian Chili Alfredo Sauce with Trottole Pasta is an absolute winner of a recipe that we know you will love!
If you are looking for a traditional Italian fettuccine Alfredo recipe made by combining butter and parmesan cheese, then you will want to try our Fettuccine Alfredo with Mushrooms (No Cream).
Looking for more delicious and creamy pasta sauces like this? Try out our Shrimp Orecchiette with Lemon Garlic Cream Sauce or our Creamy Cacio e Pepe Pasta.
Jump to:
- What is Alfredo Sauce?
- Why You’ll Love this Recipe
- Ingredients
- Substitutions
- How to Make Spicy Calabrian Chili Alfredo Sauce with Trottole Pasta
- Equipment
- Step-by-Step Instructions
- Variations
- Storage
- Top tip
- Troubleshooting
- What to Make with Spicy Calabrian Chili Alfredo Pasta
- What Wines Pair with Spicy Alfredo Pasta
- Mangiamo Cookbook
- FAQ
- Related
- Pairing
- 📖 Recipe
- Food safety
What is Alfredo Sauce?
We love the original traditional Alfredo sauce, which was named after its creator, Alfredo De Lelio. The traditional Alfredo sauce is a version of the Italian dish fettuccine al burro, or fettuccine pasta with butter and Parmigiano Reggiano cheese. This classic dish only contains butter, cheese and some pasta water. However, when Italians immigrated to the United States, the cheese available wasn’t nearly as suited for the dish as the real deal Parmigniano Reggiano, and American butter has traditionally lacked the fat content of its European counterparts. Thus cream was introduced to bring the richness level up with a creamy sauce. And finally, garlic was added to this sauce base, as is common in many Italian-American sauces and dishes.
Alfredo sauce has become so widely known that the American version with cream is probably more widespread than the original! We feel there is no reason to choose sides and truly love both versions of these Alfredo sauce recipes.
The jarred variation of Alfredo sauce, found on non-refrigerated store shelves and containing a plethora of ingredients that are unwanted in a sauce (or any food), just got its only mention here. Honestly, skip store-bought and just make it at home! Homemade Alfredo sauce is far better, quick and easy to make, and doesn't contain a ton of chemicals and preservatives that the jarred versions need in order to be shelf stable.
Why You’ll Love this Recipe
- It’s quick and easy to make!
- It requires just a few ingredients
- You can easily double or triple the recipe if needed for a crowd
- It’s filling and delicious and can stand up on its own as a meal
- Flavorful with the perfect kick from the Calabrian chili paste
Ingredients
Here is what you need to make this spicy Alfredo sauce recipe:
- Unsalted Butter: If you can find “European style” butter that is cultured and contains a butterfat content of at least 82% we highly recommend that. But if not, any butter will work in this recipe.
- Garlic: The fresh garlic is a foundation of the cream-based Alfredo recipes, so we couldn't leave it out of this recipe. Minced garlic cloves also add a nice flavor to the final sauce.
- Heavy Cream: High quality heavy cream (also labeled heavy whipping cream) is a must here in order for the sauce to have a nice silky and thick consistency.
- Italian Seasoning: The Italian seasoning gives a nice extra flavor boost to the dish. We make our own Italian seasoning blend (recipe coming soon), but any grocery store version is fine here as well.
- Calabrian Chili Peppers: These add a spicy twist to the creamy Alfredo sauce. The Calabrian chili peppers can be found online and come in whole form or crushed in olive oil paste. We can sometimes find them in grocery stores as well, especially in the jarred condiments sections or if your grocery store has an Italian food section. We prefer the paste/crushed version for the sauce, but the whole peppers can be diced finely and used in the sauce as well.
- Kosher Salt and Black Pepper
- Parmigiano Reggiano: We highly recommend buying the real stuff (imported from Italy - check the label for the DOP stamp or anything stating it is from Italy). If you have the ability, choose the youngest version of this king of cheeses (12 months), since the younger cheeses aren't as hard and will add creaminess to the sauce. Additionally, we recommend that you grate it yourself instead of buying any pre-grated versions. Pre-grated cheese usually have some kind of non-clumping agent added, and this could make your sauce grainy instead of smooth and creamy. Even if the real stuff is grated at the store, it will lose moisture content and flavor.
- Trottole pasta: This short pasta shape got its name from a spinning top, and we can see why! It's spirals catch sauce really nicely, which is why we love to use it with this Alfredo sauce.
See recipe card below for quantities.
Substitutions
Here are a few common substitutions for the ingredients in this recipe:
- Parmigiano Reggiano: If you prefer pecorino (sheep’s milk cheese) then substitute that as long as it isn’t a highly aged pecorino (it should not be extremely hard) - Pecorino Romano is usually a good option here. Gran Padano is another Italian cheese that can certainly be used in place of Parmigiano Reggiano as well.
- Calabrian Chili Peppers: Although we highly recommend picking up some of these, if you can’t find them (if you don’t have Internet or don't want to buy online) or you prefer not to look, then you can spice up the dish with anything spicy you like, from a not-too-vinegary hot sauce, to a different chili paste to cayenne pepper or even cajun seasoning (find our homemade cajun blend HERE to make a homemade cajun Alfredo sauce). Crushed red pepper flakes would work really well here too.
- Italian Seasoning: Feel free to replace this dried herb mix with finely chopped fresh herbs of your choice - we recommend a combination of oregano, basil and rosemary!
- Trottole pasta: Any shape of pasta works great in this dish, but we prefer a shape that has some folds or is tube-like (penne or rigatoni) to catch all the good sauce. Of course the classic fettuccine is an obvious option also.
How to Make Spicy Calabrian Chili Alfredo Sauce with Trottole Pasta
This dish is a snap to make. You simply bring the sauce together in a large pan, then cook the pasta. Once the pasta is done, add it to the sauce, stir to coat and serve! Super simple and very delicious!
Equipment
Here is what you need to make this dish
- Large pot to cook the pasta
- Large frying pan to make the sauce
- A whisk
Step-by-Step Instructions
This Alfredo pasta recipe in made in just a few easy steps.
Step 1: Start the water for the pasta
- Start by bringing a large pot of water to a boil. While you wait, make the sauce.
Step 2: Make the sauce
- To a large pan over medium heat, add the butter until it melts. Add the garlic and cook until fragrant without letting it develop any brown color - about 1-2 minutes.
- Whisk in the cream, Italian seasoning, Calabrian chile peppers, and black pepper. Once it simmers, turn the heat to medium low, stirring often, and cook for 5 minutes.
Step 3: Finish the sauce with the cheese
- Remove the pan from the heat until it stops simmering. Whisk in the grated Parmesan cheese and put it back on the stove on low heat, whisking constantly for 1 minute until the sauce is smooth. Cook for 2 more minutes then taste and add salt if needed.
Step 4: Cook the pasta
- Add some salt to the pasta water - it should taste like the sea (about 2 tablespoon for every 6-8 quarts of water), and cook the pasta following the package directions until al dente. Right before the pasta is done, remove a cup of pasta water from the pot and set aside.
Step 5: Assemble the dish
- When the pasta is done, drain, and transfer the cooked pasta to the pan with the sauce. Stir thoroughly to coat the pasta. If the sauce is too thick, add a little of the reserved pasta water to thin - a tablespoon at a time. Serve!
Variations
Here are a couple ways to change up this recipe:
- Add chicken or shrimp! As is popular in America, you can add some sliced grilled chicken breasts to the dish for some added protein and flavor. Another option is using shrimp! Cook the shrimp 75% of the way then add to the sauce for a minute before adding the cheese or simply serve grilled or sautéed shrimp on top of the dish when plated!
- Use a different pasta shape! There are so many to choose from that would work in this dish so be creative - we just happen to think trottole is the ultimate shape here!
- Lighten it up by using milk (whole) instead of cream. The sauce will not be as thick, which is fine, it will be thick enough. But if you feel like it needs to be thickened, use 1 teaspoon of cornstarch and 2 teaspoons of water, mix well to make a slurry, then add it to the sauce and make sure you bring it to a simmer.
- Alter the spice level. We used a tablespoon of crushed Calabrian chile peppers with their oil. Use 2 teaspoons for a milder approach with a nice kick of heat or add more if you like a little sweat on your forehead! You can also omit the spice altogether for a classic Alfredo sauce.
If you love Calabrian chili peppers as much as we do, try out this Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce or Goat Cheese Pesto and Asparagus Pizza!
Storage
How to store leftover spicy Alfredo sauce and pasta:
- It’s best to store the leftover sauce by itself and remake pasta fresh to re-serve. The sauce will keep in a sealed container for 5 days in the refrigerator.
How to reheat Alfredo sauce?
- Reheat on the stovetop in a saucepan over very low heat. The sauce will want to separate at higher temperatures so keep it low and stir or whisk often until the sauce is hot.
Can you freeze Alfredo sauce?
- Not recommended at all. Cream-based sauces tend to separate very quickly after thawing and reheating and this sauce is so easy, just use it up and start fresh next time.
Top tip
After adding the cream to the sauce, do not feel compelled to blast the cream on high heat! Be patient and gentle, it only needs about 7 minutes of cooking time so keep it to a simmer!
Troubleshooting
Too thick, too thin, and seasoning are the only issues you could potentially encounter and they’re all easy to fix.
Sauce too thick? It’s always a good idea to pull a cup of pasta water out of the pot right before it’s done and reserve it just in case the sauce is too thick. Just add water until desired consistency is reached.
Sauce too thin? If the Alfredo sauce is too thin (rarely will this happen) you can make a quick slurry of cornstarch (1 tsp) and cold water (2-3 tsp) and mix well with your finger until combined. Add it to the sauce, stir and make sure you bring it to a simmer. Never do this before adding the cheese!
Adjust the seasoning: As for seasoning, we highly recommend not adding the salt until the very end and do it to taste. Parmesan cheese is salty and what you use will not be exactly what we use. Not to mention you may like things more or less salty than we do as well! So wait until all the ingredients have been added to the sauce then adjust the salt to taste as needed.
What to Make with Spicy Calabrian Chili Alfredo Pasta
As mentioned, chicken and shrimp are great additions to this dish, which will still make it a one-dish meal. But if you’re serving this as a first course, it really works with just about everything, from grilled chicken, to fish, pork or even as a precursor to beef!
Adding vegetables to the sauce is an option - think peas or shelled soybeans (shelled edamame, aka mukimame). If serving a vegetable on the side, broccoli or broccolini are great choices and so is a small salad or sautéed spinach.
What Wines Pair with Spicy Alfredo Pasta
There is a clear winner for wine choices with this dish! An Italian chardonnay (yes they exist)! Other chardonnays work as well, but they should be bold and buttery, but not necessarily “oaky” or in the style of 1990 California chardonnay. Chardonnay is just a perfect grape for a creamy, cheesy sauce with pasta and a little spice. Another option is rosé - a nice dry rosé wine is perfect with spicy food, and great with this recipe.
Mangiamo Cookbook
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FAQ
We highly recommend using Calabrian chili peppers to spice up your Alfredo sauce like we do in this recipe. Cayenne pepper is a good way (just not nearly AS GOOD) to spice up Alfredo sauce if you’re not using the amazing Calabrian chili peppers. Red pepper flakes are just as spicy but lack the fruity and citrusy flavor of Calabrian chili peppers. Any other way to add spice is acceptable as long as you like it, such as adding hot sauce or cajun seasoning.
Technically, yes. In fact on the Scoville scale, they are about 10 times as hot. However, the Calabrian chile has a fruity component and, when jarred with oil and a little vinegar, they don’t pack as much as a punch as you may think.
Calabrian chili pepper paste definitely has a unique heat and flavor. In our opinion, they are as unique as a Scotch Bonnet pepper. Yes, they’re hot, but that heat is tempered by a tremendous amount of flavor. There is a subtle fruitiness and a very subtle smokiness attributed to this pepper. There just seems to be a slight natural sweetness that perfectly balances the spice and a slight citrusy note. We absolute love this pepper!
The three things to do to ensure this sauce is creamy and not grainy are cook over medium low heat (at the highest), whisk often, and take the sauce off the heat for an intermission before whisking in the cheese. Oh, it goes without saying (or does it?), that if you use imitation Parmesan, you’ll lose the texture battle and have a truly inferior tasting sauce. Additionally, using pre-grated cheeses can contribute to that unwanted grainy texture because pre-grated cheeses often have a non-clumping agent added, so grate the cheese yourself for the best silky texture.
Since both of these are “Italian” sauces that are heavily Americanized, you’ll find hundreds of versions of each, with some garlic parmesan white sauces being nearly identical to an Alfredo sauce! Our take is that Alfredo sauce doesn’t HAVE to have garlic and it NORMALLY doesn’t need flour or have a Bechamel sauce as a base like garlic parmesan white sauce does. And generally, garlic parmesan white sauce is thicker because it normally does have a flour component and is often used for dipping, in baked pasta or lasagna dishes, or on pizzas. Alfredo sauce is generally thinner and used primary for pasta.
Related
Looking for other recipes like this? Try these:
- Zesty Italian Pasta Salad with Homemade Dressing
- Spicy Italian Sausage Sauce with Cavatelli Pasta
- Homemade Cavatelli from Scratch (Egg Free Pasta Recipe)
- Lemon Ricotta Caper Casarecce with Artichokes (Pasta al Limone)
Pairing
These are my favorite meat, poultry and seafood dishes to serve with this Alfredo pasta:
📖 Recipe
Spicy Calabrian Chili Alfredo Sauce with Trottole Pasta
Equipment
- 1 whisk
Ingredients
- 6 Tablespoons unsalted butter
- 3 garlic cloves minced
- 1 ½ cups heavy cream
- 2 teaspoons Italian seasoning
- 1 Tablespoon + 1 teaspoon crushed Calabrian chili pepper paste
- 1 teaspoon ground black pepper
- 1 ¾ cups grated Parmigiano Reggiano
- Kosher salt to taste
- 8 ounces pasta
- Fresh basil to garnish optional
Instructions
- Start bringing a large pot of water to a boil. While you wait, make the sauce.
- To a large pan over medium heat, add the butter until it melts. Add the garlic and cook until fragrant without letting it develop any brown color - about 1-2 minutes.
- Whisk in the cream, Italian seasoning, Calabrian chile peppers, and black pepper. Once it simmers, turn the heat to medium low, stirring often, and cook for 5 minutes.
- Remove the pan from the heat until it stops simmering. Whisk in the Parmesan cheese and put it back on the stove on low heat, whisking constantly for 1 minute until the sauce is smooth. Cook for 2 more minutes then taste and add salt if needed.
- Add some salt to the pasta water - it should taste like the sea, and cook the pasta until al dente. Right before the pasta is done, remove a cup of pasta water from the pot and set aside. When the pasta is done, drain, and add to the sauce. Stir thoroughly to coat the pasta. If the sauce is too thick, add a little pasta water to thin - a tablespoon at a time. Serve!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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