Chili Oil Garlic Butter Pasta
Chili Oil Garlic Butter Pasta
Ingredients
For the Pasta
- 1 pound spaghetti or linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup chili oil, plus more for serving
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 2 tablespoons fresh chives, minced, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
⏱️ 3 min
- 3
Stir in the chili oil and 1 cup of the reserved pasta cooking water into the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low.
⏱️ 2 min
- 4
Add the drained pasta to the skillet with the sauce. Toss continuously to coat the pasta evenly. Gradually add the grated Parmesan cheese, tossing until it melts and creates a creamy sauce. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 4 min
- 5
Season the pasta with 1 tablespoon of kosher salt, or to taste. Divide the pasta among serving bowls. Garnish generously with fresh chopped parsley and minced chives. Serve immediately with extra chili oil and grated Parmesan cheese on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Garlic Butter Pasta
For the Pasta
- 1 pound spaghetti or linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup chili oil, plus more for serving
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 2 tablespoons fresh chives, minced, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
⏱️ 3 min - 3
Stir in the chili oil and 1 cup of the reserved pasta cooking water into the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low.
⏱️ 2 min - 4
Add the drained pasta to the skillet with the sauce. Toss continuously to coat the pasta evenly. Gradually add the grated Parmesan cheese, tossing until it melts and creates a creamy sauce. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 4 min - 5
Season the pasta with 1 tablespoon of kosher salt, or to taste. Divide the pasta among serving bowls. Garnish generously with fresh chopped parsley and minced chives. Serve immediately with extra chili oil and grated Parmesan cheese on the side.
⏱️ 1 min