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Cook the large tubular pasta according to package directions until al dente. Drain and set aside.

In a large frying pan or skillet, melt the unsalted butter over medium heat.

Add the thinly sliced red onion to the pan and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Add the Schezwan sauce to the pan and stir well to combine with the onions and garlic. Cook for 1-2 minutes to allow the flavors to meld.
Pour in the water and bring the sauce to a gentle simmer, stirring occasionally.

Reduce the heat to low and stir in the fresh cream. Mix until the sauce is smooth, creamy, and has an orange-pink hue. Season with salt and black pepper to taste.

Add the cooked pasta to the simmering sauce. Toss gently until every piece of pasta is thoroughly coated with the creamy sauce.

Serve the pasta hot in bowls, garnished generously with fresh chopped cilantro.


Cook the large tubular pasta according to package directions until al dente. Drain and set aside.

In a large frying pan or skillet, melt the unsalted butter over medium heat.

Add the thinly sliced red onion to the pan and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Add the Schezwan sauce to the pan and stir well to combine with the onions and garlic. Cook for 1-2 minutes to allow the flavors to meld.
Pour in the water and bring the sauce to a gentle simmer, stirring occasionally.

Reduce the heat to low and stir in the fresh cream. Mix until the sauce is smooth, creamy, and has an orange-pink hue. Season with salt and black pepper to taste.

Add the cooked pasta to the simmering sauce. Toss gently until every piece of pasta is thoroughly coated with the creamy sauce.

Serve the pasta hot in bowls, garnished generously with fresh chopped cilantro.
