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Chile Pepper Pasta with Honey Nut Tomato Sauce

A couple of weeks ago, Quinciple stumbled upon my email inbox and changed my month, and quite possibly my life. In all the complexities that make up my life in New York, it’s often the simple things that make me the most happy.

Take Fridays, for example, when I have a rare weekend at home ahead of me and I get the time at lunch to grab fresh flowers and produce at Union Square Greenmarket. I should bold the word “rare” because I can count on one hand the number of weekends I’ve been in New York over the past four months. That being said, being able to go to the farmer’s market and fill my fridge and apartment with goodies is so much more gratifying than buying basic at a grocery conglomerate.

Chile Pepper Pasta

Quinciple is the best case scenario, because it delivers the farmer’s market to my house, with no time commitment required on my end. My first box was filled with a delicious assortment of fresh products. Before it arrived, I got a heads up from the team at Quinciple that it’d be helpful to have a few additional items on hand, like apple cider vinegar or a yellow onion. Luckily, I had both already, but this gave me enough heads up to buy anything supplemental as needed. If nothing else, the email of what was coming was an exciting tease for my soon-to-be-delicious week.

Chile Pepper Pasta

When I saw the clever “these are not groceries” stamped box waiting for me at the front desk, I felt like it was Christmas. Paul shared in my excitement opening each item, as I read the stories behind the produce and shared the origins of items like a pack of sweet Italian pork, a package of Chile pepper pasta, or one pound of sauce tomatoes. I really appreciated the variety, as I would have likely avoided buying some of these goods at the farmer’s market if I was on my own. Quinciple not only thought holistically about different locations, farms, and produce, but also about creating a package that would work for a few inventive, special meals. My box came with several recipe cards, tying all the food goods together and forcing me to cook in new ways. Can you tell I’m in love?

I immediately decided on the Chile pepper pasta with honey nut tomato sauce. The unique orange color of the pasta was calling my name and I couldn’t say no to homemade tomato sauce from the juicy sauce tomatoes. Paul was thrilled to be eating another carb-heavy meal (thank you, New York Road Runners) and I was thrilled to be cooking with only sustainable, organic, and fresh produce. Nothing like a win-win!

Chile Pepper Pasta

This had a lot of moving parts and it was helpful to have a partner in crime to handle the sauce while I tended to the squash pork component and the pasta. Once the components started coming together, I quickly realized this was going to be a show stopper. The sweetness of the pork and the squash paired so well with the tangy tomato puree, and the kick of the Chile pasta brought it all home. This is a must make, with or without a Quinciple box!

Chile Pepper Pasta

If you’re interested in Quinciple, you can try your first week for free here.


  • Grated Estero Gold (cheese)
  • 1 lb Sweet Italian Ground Pork
  • 1 lb Sauce Tomatoes
  • 1 piece Honey Nut Squash
  • 1/2 lb Chile Pepper Fusilli
  • 1 Yellow Onion
  • 4 Tbsp. Olive Oil
  • Salt & Pepper


  1. Preheat your oven to 400 degrees.
  2. Put a large pot of water on to boil.
  3. Peel the honey nut squash and use a large, sharp knife to cut the ends off.
  4. Cut the squash in half from top to bottom.
  5. Scoop out the seeds and discard.
  6. Cut the squash into small cubes, about ¼” to ½” square.
  7. Toss with two tablespoons of olive oil and season with salt and pepper.
  8. Spread out in a single layer on a baking sheet and put in the oven. Roast until tender, about 15 to 20 minutes.
  9. Heat two tablespoons of olive oil in a large skillet over medium heat.
  10. Chop the onion finely and add it to the pan.
  11. Sauté for five minutes, then add the pork and cook until nicely browned, another five minutes or so.
  12. Add the tomato puree and turn down to a simmer.
  13. Taste and adjust the seasoning.
  14. When the squash is done, add to the sauce.
  15. Salt the water and add the pasta to the pot.
  16. Cook until al dente and toss with the sauce.
  17. Finish with grated Estero Gold.

Tomato Puree Instructions

  1. Core your tomatoes and score the bottom of each tomato with a paring knife, making two cuts to form an X.
  2. Blanch the tomatoes in boiling water for 30 seconds.
  3. Quickly transfer them to a bowl of ice water to stop the cooking process.
  4. Peel the tomatoes, discarding the skins.
  5. Cut each tomato in half and use your fingers to scoop out the seed sacs; discard.
  6. Add all the tomato flesh to the bowl of a food processor and puree until the tomatoes are smooth.
  7. Tomato puree will keep in the fridge for a week or in the freezer for six to nine months.


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