Spicy, salty, comfort food at its best. We love this easy and elegant pasta meal. Perfect for a quick weekday meal or weekend entertaining.
2 Tablespoons olive oil
4 ounces diced pancetta (optional)
4 small mild fresh red chilies (such as Fresno chiles), sliced
1, 28-ounce can diced tomatoes
3/4 cup Sriracha Three Cheese Dip & Spread
Salt and pepper to taste
12 ounces fettuccine pasta
In a large skillet over medium heat, warm oil. Add pancetta, if using, and cook, stirring occasionally, until almost crisp, about 3 minutes. Add chilies and cook, stirring occasionally, until pancetta is crisped and chiles are just beginning to soften, about 1 minute. Stir in tomatoes and bring to a boil. Reduce to simmer. Cook, stirring occasionally, until sauce thickens, about 15 minutes. Stir in dip, and salt and pepper to taste; remove from heat, cover and set aside.
About 5 minutes before sauce is done, cook pasta according to package directions. Drain, transfer to skillet with sauce and gently toss to coat. Serve hot.
Chef’s Notes: If you can’t find mild red chiles, substitute jalapeños or a diced red bell peppers. You can also substitute bacon for pancetta.
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