Emeril Lagasse Introduced Me to My New Favorite 1-Ingredient Recipe Upgrade

Bring on the heat!

As a food writer, I’m constantly being introduced to new recipes and ingredients that I might have never tried if not for my job. I won’t lie; sometimes, after making something once, I don’t always have the desire to make it again, but more often than not, I add the recipe to my arsenal.

In the case of Emeril Lagasse’s 20-minute spicy Italian sausage sauce, I’ve added that dish to my weekly rotation. But, more importantly, Lagasse’s recipe introduced me to a secret weapon that I reach for as a daily go-to: Calabrian chili pepper paste.

What Is Calabrian Chili Paste?

As its name suggests, the Italian condiment is made from spicy Calabrian chilis that are crushed with olive oil and spices into a chunky paste. Lagasse uses the paste in his pasta sauce to bring a little extra heat—but one of our favorite Italian home cooks, Stanley Tucci, uses Calabrian chilis in his cooking frequently, as well.

When I’m eating spicy things, if I don’t quote Shaggy from the end of the live-action “Scooby-Doo” movie saying, “Them peppers is, like, hot,” then I’d probably like something a little spicier. But I think I’ve met my match with Calabrian chili paste. These peppers are definitely hot.

The best part about the condiment is that it has an actual flavor that isn’t just “spicy.” It’s savory and a little bit smoky, so it adds more than just heat to your dishes.

I grew up in Pittsburgh, so I’ve been spoiled with having one of my favorite Italian marketplaces, DeLallo, at my fingertips. Though now the mom-and-pop store has branched out to major supermarkets across the country—so, you might be able to find DeLallo’s fantastic Crushed Calabrian Chili Paste at your local grocery store, and you can also order from DeLallo online.

But, if you can’t find already-crushed Calabrian chili pepper paste at your store, you can always buy whole Calabrian chilis and make the condiment yourself—I promise, it’s worth it.

Since Lagasse’s introduction to the spicy pepper condiment, I’ve found myself adding it to so many foods. Everything from eggs to sandwiches and pizza, Calabrian chili paste gives any food a savory, spicy kick—I’ve even mixed it into cottage cheese and hummus for a more flavorful snack.

And because a little bit goes a long way when it comes to Calabrian chili pepper paste, even using it daily, I’m sure the six-ounce jar is going to last me a while, which is a win-win.

I’d like to personally thank Emeril Lagasse for sharing this delicious recipe upgrade with me, and now that you have this information, do with it what you will.