Calabrian Chile Pasta

Looking for an easy and spicy pasta dish?  This is an excellent choice to make. This is a Giada De Laurentiis recipe so you know it is good. 

We made this a couple of days ago and added a couple of pieces of sausage to round out the meal.  With a pound of pasta you will definitely have leftovers.   Make sure you have a glass of milk to cut the heat. 

1 pound penne pasta

2 teaspoons kosher salt 

1 cup grated pecorino

1 pint cherry tomatoes, quartered 

3 tablespoons Calabrian hot pepper paste 

1/3 cup chopped chives 

1 teaspoon grated lemon zest, from 1 lemon 

1 teaspoon lemon juice, from 1/2 lemon 

1/3 cup extra-virgin olive oil 

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.