Spicy Creamy Chili Oil Pasta

Spicy Creamy Chili Oil Pasta

Craving a pasta dish that’s both creamy and bursting with flavor? This Spicy Creamy Chili Oil Pasta is your answer. It’s a quick and easy weeknight meal that combines the richness of a creamy sauce with the fiery kick of chili oil. Plus, it’s incredibly versatile and can be customized to your spice preference.

Ingredients:

• Pasta (12-16 oz., any shape)
• Olive oil (1 tbsp)
• Garlic cloves (4-5, minced)
• Chili flakes (1/2 tsp – 1 tsp, depending on spice preference)
• Sundried tomatoes (7-9 pcs, sliced)
• Tomato paste (1/3 cup)
• Salt (to taste)
• Black pepper (to taste)
• Chili oil (2.5-3 tbsp, divided)
• Heavy cream (1/2 cup)
• Parsley (1 tbsp, chopped)
• Parmesan cheese (optional, for garnish)

Cooking Guide:

1. Cook your pasta according to package instructions in salted water. Reserve about 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic and chili flakes, and cook for 2-3 minutes until fragrant.
3. Add sundried tomatoes and tomato paste to the pan. Sauté for 4-5 minutes, allowing the flavors to meld.
4. Season with salt and pepper. Add about 1/2 cup of reserved pasta water and simmer for 2-3 minutes until the sauce becomes smooth.
5. Turn down the heat and stir in the cream. Let the sauce simmer gently for a minute or two, until slightly thickened.
6. Add the cooked pasta and toss with the sauce. If the sauce seems too thick, add a splash more pasta water.
7. Remove from heat and stir in half of the chili oil. Taste and adjust seasonings as needed.
8. Serve immediately, garnished with the remaining chili oil, chopped parsley, and a sprinkle of Parmesan cheese (optional).

Tips:

• For a richer sauce, you can substitute heavy cream with half-and-half.
• Don’t have sundried tomatoes? You can use chopped fresh tomatoes instead. Just add them a minute or two after the garlic and chili flakes.
• This recipe is easily customizable. Add your favorite vegetables like spinach, mushrooms, or bell peppers.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, the chili oil may separate, so be sure to reheat gently and toss well before serving.