Spicy Chili Cream Pasta
Spicy Chili Cream Pasta
Ingredients
- 1 pound spaghetti
- 8 cups water, for boiling pasta
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons olive oil
- 1 red onion, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili oil, (such as Momofuku Chili Crunch)
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning, or to taste
- 2 green onions, chopped, for garnish (optional)
Instructions
- 1
Fill a large pot with 8 cups of water. Add 1 tablespoon of salt and bring to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the aromatics. Dice the red onion and mince the garlic cloves.
⏱️ 3 min
- 3
Heat 2 tablespoons of olive oil in a large non-stick pan or wok over medium heat. Add the chopped red onions and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pan with the onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the 2 tablespoons of chili oil. Pour in the 1/2 cup of heavy cream. Season the sauce with additional salt (to taste) and the Italian seasoning. Stir everything together until the sauce is well combined and slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 6
Once the spaghetti is cooked, drain it thoroughly and add it directly to the pan with the sauce. Toss the spaghetti thoroughly with the sauce until every strand is coated.
⏱️ 1 min
- 7
Serve the pasta immediately in bowls. Optionally, garnish with freshly chopped green onions for added freshness and color.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chili Cream Pasta
- 1 pound spaghetti
- 8 cups water, for boiling pasta
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons olive oil
- 1 red onion, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili oil, (such as Momofuku Chili Crunch)
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning, or to taste
- 2 green onions, chopped, for garnish (optional)
Instructions
- 1
Fill a large pot with 8 cups of water. Add 1 tablespoon of salt and bring to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 2
While the pasta is cooking, prepare the aromatics. Dice the red onion and mince the garlic cloves.
⏱️ 3 min - 3
Heat 2 tablespoons of olive oil in a large non-stick pan or wok over medium heat. Add the chopped red onions and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pan with the onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the 2 tablespoons of chili oil. Pour in the 1/2 cup of heavy cream. Season the sauce with additional salt (to taste) and the Italian seasoning. Stir everything together until the sauce is well combined and slightly thickened, about 2-3 minutes.
⏱️ 3 min - 6
Once the spaghetti is cooked, drain it thoroughly and add it directly to the pan with the sauce. Toss the spaghetti thoroughly with the sauce until every strand is coated.
⏱️ 1 min - 7
Serve the pasta immediately in bowls. Optionally, garnish with freshly chopped green onions for added freshness and color.
⏱️ 1 min