Chili Oil Garlic Butter Pasta
Chili Oil Garlic Butter Pasta
Ingredients
- 1 pound spaghetti
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 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
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min
- 3
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to brown it.
⏱️ 2 min
- 4
Stir in the chili oil, red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for another minute to allow the flavors to meld.
⏱️ 1 min
- 5
Add the drained spaghetti directly to the skillet with the chili oil garlic butter sauce. Add 1 cup of the reserved pasta water and the grated Parmesan cheese.
⏱️ 2 min
- 6
Toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency. Continue tossing until the pasta is glossy and well-coated.
⏱️ 3 min
- 7
Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
⏱️ 1 min
- 8
Serve immediately, garnished with extra grated Parmesan cheese and a drizzle of chili oil, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Garlic Butter Pasta
- 1 pound spaghetti
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 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
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min - 3
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to brown it.
⏱️ 2 min - 4
Stir in the chili oil, red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for another minute to allow the flavors to meld.
⏱️ 1 min - 5
Add the drained spaghetti directly to the skillet with the chili oil garlic butter sauce. Add 1 cup of the reserved pasta water and the grated Parmesan cheese.
⏱️ 2 min - 6
Toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency. Continue tossing until the pasta is glossy and well-coated.
⏱️ 3 min - 7
Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
⏱️ 1 min - 8
Serve immediately, garnished with extra grated Parmesan cheese and a drizzle of chili oil, if desired.