There is something mighty comforting about a bubbling pan of baked pasta, and this creamy Calabrian chili penne has that same sort of pull that old church supper casseroles always had around here, only with a little Southern sparkle and heat folded in. My cousin brought this simple 4-ingredient idea up on a visit, and after one bite of that creamy, peppery sauce clinging to every tube of pasta, it earned a regular place in the kitchen. It is the kind of recipe that feels special without asking much of you, which is often the very best kind.
This pasta is rich enough to stand on its own, but I like to serve it with a crisp green salad, simple roasted broccoli, or garlic bread to catch every bit of the sauce. If you want to round it out for company, a platter of roasted chicken or Italian sausage on the side makes it feel hearty and complete, and a glass of cold sparkling water with lemon helps balance that warm chili kick.
Oven Baked 4-Ingredients Creamy Calabrian Chili Penne
Servings: 4
Ingredients
12 ounces penne pasta
1 cup Calabrian chili tomato sauce
1 cup heavy cream
1 cup finely grated Parmesan cheese
Directions
1. Heat the oven to 400°F. Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package directions, so it stays a little firm. Drain well.
2. In a large bowl, stir together the Calabrian chili tomato sauce, heavy cream, and half of the Parmesan until smooth and creamy.
3. Add the drained penne to the bowl and toss until every piece is coated. Spread the pasta into a dark ceramic baking dish and sprinkle the remaining Parmesan over the top.
4. Bake for 15 to 20 minutes, until the sauce is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes before serving.
Variations & Tips
Milder Version: If your crowd is shy about spice, use a mild Calabrian chili sauce or stir in a little extra cream to soften the heat without losing that lovely rosy color.
Extra Cheesy Top: For a deeper baked finish, add a little more Parmesan over the top right before it goes into the oven and bake until the edges turn golden and bubbly.
Make It a Meal: Stir in cooked Italian sausage, shredded rotisserie chicken, or a few handfuls of baby spinach before baking if you want to stretch it into a heartier supper.
Pasta Water Tip: Save a splash of pasta water before draining. If the sauce seems too thick when you toss everything together, a spoonful or two will loosen it right up and help the sauce cling to the penne.
Best Baking Dish: A dark ceramic or enameled baking dish holds heat beautifully and helps the pasta stay warm at the table, which is a small but welcome blessing when folks go back for seconds.