Chili Crisp Pasta
Chili Crisp Pasta
Ingredients
For the Chili Crisp Sauce
- 1/4 cup infused red chili jalapeno extra virgin olive oil
- 1 pound ground pork
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup mirin
- 1/4 cup Nakano seasoned rice vinegar
- 1/4 cup tamari, or soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons honey
- 4 tablespoons chili crisp, to 5 tablespoons
- 1/2 cup green scallions, finely chopped, plus 1/4 cup diced
- 1 tablespoon ginger paste
For the Noodles and Garnish
- 12 ounces fettuccine noodles
- 2 tablespoons green scallions, freshly chopped, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
Heat the infused red chili jalapeno extra virgin olive oil in a large pan or Dutch oven over medium heat until shimmering.
⏱️ 2 min
- 2
Add the ground pork to the hot oil. Break up the pork with a spatula and cook, stirring occasionally, until it is thoroughly browned and slightly crispy. Season with salt and black pepper while cooking.
⏱️ 8 min
- 3
Once the pork is browned, add the mirin, Nakano seasoned rice vinegar, tamari, and dark soy sauce to the pan. Stir well to combine and deglaze the bottom of the pan.
⏱️ 2 min
- 4
Stir in the honey and chili crisp. Mix thoroughly to incorporate the chili crisp into the sauce.
⏱️ 1 min
- 5
Add both the finely chopped and diced green scallions, along with the ginger paste, to the pan. Stir everything together and allow the sauce to simmer gently for 3-5 minutes, letting the flavors meld.
⏱️ 5 min
- 6
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fettuccine noodles and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 7
Using tongs, transfer the cooked fettuccine noodles directly from the pot into the pan with the chili crisp pork sauce. Reserve about 1/4 cup of the pasta cooking water, if needed, to loosen the sauce.
⏱️ 2 min
- 8
Toss the noodles thoroughly with the sauce using tongs, ensuring every strand is well coated. If the sauce seems too thick, add a splash of the reserved pasta cooking water until desired consistency is reached.
⏱️ 3 min
- 9
Serve the chili crisp pasta immediately in bowls, garnished with additional fresh chopped green scallions and a sprinkle of chopped peanuts.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Pasta
Ingredients
For the Chili Crisp Sauce
- 1/4 cup infused red chili jalapeno extra virgin olive oil
- 1 pound ground pork
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup mirin
- 1/4 cup Nakano seasoned rice vinegar
- 1/4 cup tamari, or soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons honey
- 4 tablespoons chili crisp, to 5 tablespoons
- 1/2 cup green scallions, finely chopped, plus 1/4 cup diced
- 1 tablespoon ginger paste
For the Noodles and Garnish
- 12 ounces fettuccine noodles
- 2 tablespoons green scallions, freshly chopped, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
Heat the infused red chili jalapeno extra virgin olive oil in a large pan or Dutch oven over medium heat until shimmering.
⏱️ 2 min - 2
Add the ground pork to the hot oil. Break up the pork with a spatula and cook, stirring occasionally, until it is thoroughly browned and slightly crispy. Season with salt and black pepper while cooking.
⏱️ 8 min - 3
Once the pork is browned, add the mirin, Nakano seasoned rice vinegar, tamari, and dark soy sauce to the pan. Stir well to combine and deglaze the bottom of the pan.
⏱️ 2 min - 4
Stir in the honey and chili crisp. Mix thoroughly to incorporate the chili crisp into the sauce.
⏱️ 1 min - 5
Add both the finely chopped and diced green scallions, along with the ginger paste, to the pan. Stir everything together and allow the sauce to simmer gently for 3-5 minutes, letting the flavors meld.
⏱️ 5 min - 6
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fettuccine noodles and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 7
Using tongs, transfer the cooked fettuccine noodles directly from the pot into the pan with the chili crisp pork sauce. Reserve about 1/4 cup of the pasta cooking water, if needed, to loosen the sauce.
⏱️ 2 min - 8
Toss the noodles thoroughly with the sauce using tongs, ensuring every strand is well coated. If the sauce seems too thick, add a splash of the reserved pasta cooking water until desired consistency is reached.
⏱️ 3 min - 9
Serve the chili crisp pasta immediately in bowls, garnished with additional fresh chopped green scallions and a sprinkle of chopped peanuts.
⏱️ 2 min