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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 such 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. One of the best things about this recipe is that you can get it ready within 20 minutes!

Calabrian Chile & Taleggio Pastina

How To Prepare Calabrian Chile & Taleggio Pastina

🧅 First, sauté the shallots with a bit of olive oil on medium heat for 2-3 minutes. Then, add in garlic and anchovies. Sauté 1-2 more minutes.

🌶 Secondly, add in star pasta and a touch more olive oil. Sauté until slightly golden. Then, 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. Then, turn heat off and add the butter.

🧀 Lastly, serve it with the taleggio on top and black pepper.

Substitutions and Variations

  1. You can use a chunk of brie instead of Taleggio.
  2. You can use any cheese of your choice instead of parmesan.
  3. If you don’t want to use wine, you can just add more broth instead.

Chef Nadia’s Tip

Don’t skip the anchovies! Trust me, they add the most amazing depth of flavor without it being fishy.

Similar Recipes

Common Questions

What can I use instead of Taleggio?

You can use a chunk of brie instead.

Can I use any cheese instead of parmigiano?

Yes, you can use any cheese of your choice.

What pastina do you use?

For this recipe, I used Barilla Stelline.

Calabrian Chile & Taleggio Pastina

By Nadia Aidi
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 2
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.

Ingredients 

  • 1 cup Stelline, star pasta
  • 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 Calabrian chiles, chopped
  • 1/2 cup Parmigiano reggiano
  • 1 tbsp Butter
  • 10 Basil leaves, chiffonade
  • Taleggio , to taste
  • Black pepper, to taste
  • Olive oil

Directions 

  • First, sauté the shallots with a bit of olive oil on medium heat for 2-3 minutes. Then, add in garlic and anchovies. Sauté 1-2 more minutes.
  • Secondly, add in star pasta and a touch more olive oil. Sauté until slightly golden. Then, 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. Then, turn heat off and add the butter.
  • Lastly, serve it with the taleggio on top and black pepper.

Nutrition

Calories: 1977kcal, Carbohydrates: 169g, Protein: 220g, Fat: 47g, Saturated Fat: 21g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 589mg, Sodium: 11284mg, Potassium: 4064mg, Fiber: 8g, Sugar: 19g, Vitamin A: 1340IU, Vitamin C: 49mg, Calcium: 775mg, Iron: 12mg

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

Additional Info

Course: Main Course
Cuisine: Italian

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