KANSAS CITY, MO — Chef Jasper Mirabile Jr. of Jasper’s is back with another delicious recipe that is perfect for fall. Today, he makes his Bucatini alla Calabrese, featuring the Calabrian Pepper.
2 cups Honey
2-3 Calabrian peppers
In a one-quart pot, add honey and peppers and heat on medium heat until temperature reaches about 175° with a candy thermometer.
Add warm honey to a small mason jar. Seal with a lid and let sit at room temperature for 3 days before using.
Chef Jasper’s Notes: Use this delicious honey as a condiment over pizza, chicken Parmesan, fresh fruit, cheese and anything that you want to add a taste of sweet and fire.
Chef Jasper Mirabile’s Bucatini alla Calabrese
2 T. extra virgin olive oil
24 oz. Italian tomatoes
1 red onion
4 cloves garlic
4 oz. pepperoni
1 Calabrian pepper minced
1 lb. Barilla Bucatini
1/2 cup toasted panko breadcrumbs
1/4 cup Romano cheese
In a large pot, add 2-3 quarts of water. Add salt to taste.
Slice onions thin. Dice pepperoni. In a large sauté pan, and olive oil and place on medium heat. Add onions and sauté until translucent. Add Calabrian pepper and sauté for a few minutes. Add garlic and take off heat. Smash tomatoes by hand in a large bowl. Place back on medium heat for a few minutes with pepperoni, garlic and onion mixture for a few minutes. Add tomatoes and cook 15 minutes more, stirring as needed.
Add pasta to boiling water and cook just before al dente. Drain pasta in reserve water.
Add pasta to sauce mixture and toss, adding about a half a cup of pasta water it a little at a time. Season with salt as needed. Add more peppers if desired.
To serve: Place pasta on serving dishes and sprinkle with toasted Panko breadcrumbs and grated cheese along with Italian chopped parsley.