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Bring a pot of water to a boil. Add the 100 grams of spaghetti to the boiling water and cook until al dente, according to package instructions.

In a pan, add 2 tablespoons of olive oil. Once hot, add 1 tablespoon of chopped garlic and sauté briefly until fragrant.

Add 1/2 a chopped onion to the pan and sauté until it becomes translucent.

Add 1 teaspoon of red chilli powder and mix it well with the sautéed ingredients.

Pour in 10 ml of tomato puree and combine thoroughly with the mixture.

Add 100 ml of water (or pasta water) to the sauce and mix well.

Stir in 50 ml of cooking cream and 2 tablespoons of chilli oil. Mix until well combined and the sauce is creamy.

Add the cooked spaghetti directly to the pan with the sauce. Toss well to ensure the spaghetti is fully coated.

Add 1 teaspoon of oregano and salt to taste. Mix everything thoroughly to combine the flavors.

Transfer the creamy chilli oil spaghetti to a serving plate. Garnish with cheese before serving.


Bring a pot of water to a boil. Add the 100 grams of spaghetti to the boiling water and cook until al dente, according to package instructions.

In a pan, add 2 tablespoons of olive oil. Once hot, add 1 tablespoon of chopped garlic and sauté briefly until fragrant.

Add 1/2 a chopped onion to the pan and sauté until it becomes translucent.

Add 1 teaspoon of red chilli powder and mix it well with the sautéed ingredients.

Pour in 10 ml of tomato puree and combine thoroughly with the mixture.

Add 100 ml of water (or pasta water) to the sauce and mix well.

Stir in 50 ml of cooking cream and 2 tablespoons of chilli oil. Mix until well combined and the sauce is creamy.

Add the cooked spaghetti directly to the pan with the sauce. Toss well to ensure the spaghetti is fully coated.

Add 1 teaspoon of oregano and salt to taste. Mix everything thoroughly to combine the flavors.

Transfer the creamy chilli oil spaghetti to a serving plate. Garnish with cheese before serving.
