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Calabrian Chile & Taleggio Pastina with a secret ingredient 👌🏻❤️ This is a far cry from the sopa de estrellitas I grew up eating but it still has that same element of nostalgia for me…

The secret ingredient is anchovies, trust me… They add the most amazing depth of flavor without it being fishy! Bryan hates anchovies and didn’t detect them in the slightest.

If you loved this recipe, check out my Spinach Basil Pastina!

Why You’ll Love Calabrian Chile & Taleggio Pastina

I love pastinas with all my heart, they are just so cozy and a comforting meal. This one is extra special, because it reminds me of the one I grew up eating. It’s a little bit spicy, and extremely flavorful. This is one of my go to meals when me or any of my family members are feeling under the weather.

Substitutions

You can substitute the taleggio for a chunk of brie!

Calabrian Chile & Taleggio Pastina

Calabrian Chile & Taleggio Pastina

By Nadia Aidi
Calabrian Chile & Taleggio Pastina or Stelline with a secret ingredient 👌🏻❤️ this is a far cry from the sopa de estrellitas I grew up eating but it still has that same element of nostalgia for me…
The secret ingredient is anchovies, trust me… They add the most amazing depth of flavor without it being fishy! Bryan hates anchovies and didn’t detect them in the slightest.

Ingredients 

  • 1 cup star pasta, stelline
  • 2 shallots, finely chopped
  • 1 garlic clove, minced
  • 5-6 anchovy filets, formed into a paste
  • 4 1/4 cups chicken, veggie or beef stock (might need a bit more, depending on how dry you want it)
  • 1/3 cup white wine
  • 2 tbsp chopped calabrian chiles
  • 1/2 cup parmigiano reggiano
  • 1 pat of butter
  • 10 basil leaves, chiffonade
  • Taleggio to taste
  • Black pepper to taste
  • Olive oil

Directions 

  • Sautee the shallots with a bit of olive oil on medium heat for 2-3 min. Add in garlic and anchovies. Sautee 1-2 more minutes
  • Add in star pasta and a touch more olive oil. Sautee until slightly golden. Add in calabrian chile. Deglaze with the wine
  • One cup at a time add the stock until absorbed. Add more stock if needed
  • Once done, add the parmigiano and basil. Mix. Turn heat off and add the butter
  • Serve it with the taleggio on top and black pepper

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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