Spicy Margarita Pasta
Spicy Margarita Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
For the Spicy Margarita Sauce
- 2 tablespoons unsalted butter
- 6 garlic, cloves, thinly sliced
- 1 red chili, to 2, finely diced (such as serrano or jalapeño, seeds removed for less heat)
- 2 fluid ounces tequila, or water
- 1 tablespoon agave nectar, or honey
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
For Garnish
- 1 red chili, sliced, for garnish
- 2 tablespoons cilantro, fresh, chopped, for garnish
- 1 teaspoon Tajín seasoning, or chili powder, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, melt the unsalted butter in a large skillet or pan over medium heat.
⏱️ 1 min
- 3
Add the thinly sliced garlic and finely diced red chili to the melted butter. Sauté for 2-3 minutes, until fragrant and the garlic is lightly golden, being careful not to burn it.
⏱️ 3 min
- 4
Pour in the tequila (or water) and allow it to simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 5
Stir in the agave nectar (or honey) and fresh lime juice. Let the sauce bubble gently for another 1-2 minutes to slightly reduce.
⏱️ 2 min
- 6
Add the cooked and drained spaghetti directly into the pan with the sauce. Add the 1/4 cup of chopped cilantro.
⏱️ 1 min
- 7
Using tongs, toss the spaghetti thoroughly to coat it evenly with the spicy margarita sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Divide the spicy margarita pasta among serving bowls.
⏱️ 1 min
- 9
Garnish each serving with additional sliced red chili, a sprinkle of fresh chopped cilantro, and a dusting of Tajín seasoning (or chili powder). Serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Margarita Pasta
For the Pasta
- 1 pound spaghetti
For the Spicy Margarita Sauce
- 2 tablespoons unsalted butter
- 6 garlic, cloves, thinly sliced
- 1 red chili, to 2, finely diced (such as serrano or jalapeño, seeds removed for less heat)
- 2 fluid ounces tequila, or water
- 1 tablespoon agave nectar, or honey
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
For Garnish
- 1 red chili, sliced, for garnish
- 2 tablespoons cilantro, fresh, chopped, for garnish
- 1 teaspoon Tajín seasoning, or chili powder, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, melt the unsalted butter in a large skillet or pan over medium heat.
⏱️ 1 min - 3
Add the thinly sliced garlic and finely diced red chili to the melted butter. Sauté for 2-3 minutes, until fragrant and the garlic is lightly golden, being careful not to burn it.
⏱️ 3 min - 4
Pour in the tequila (or water) and allow it to simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 5
Stir in the agave nectar (or honey) and fresh lime juice. Let the sauce bubble gently for another 1-2 minutes to slightly reduce.
⏱️ 2 min - 6
Add the cooked and drained spaghetti directly into the pan with the sauce. Add the 1/4 cup of chopped cilantro.
⏱️ 1 min - 7
Using tongs, toss the spaghetti thoroughly to coat it evenly with the spicy margarita sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Divide the spicy margarita pasta among serving bowls.
⏱️ 1 min - 9
Garnish each serving with additional sliced red chili, a sprinkle of fresh chopped cilantro, and a dusting of Tajín seasoning (or chili powder). Serve immediately with lime wedges on the side.
⏱️ 2 min