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Chili oil pasta 🍝

ingredients:

a drizzle of oil

minced garlic (about 2 cloves)

8 oz pasta

2-3 cups vegetable or chicken broth (or more if needed)

1/3 cup heavy cream

2 tbsp chili oil

1/2 cup parmesan cheese

how to:

heat oil and sauté garlic until fragrant. add pasta and broth, bring to a boil, and cook until pasta is tender and most of the liquid is gone. stir in cream, chili oil, and parmesan until creamy. enjoy!

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2025/6/15 Edited to

For a delicious twist on pasta night, try using high-quality gochugaru chili flakes or Korean chili flakes to elevate the chili oil flavor. These flakes add a wonderful smoky heat without overwhelming the dish. If you prefer a crispier texture, sauté the cooked pasta a little longer in the oil before adding the cream. When picking your broth, vegetable broth is a great option for a lighter taste, but chicken broth adds extra depth and richness if you aren’t vegetarian. I also like to adjust the amount of broth as the pasta cooks to create a luscious sauce at just the right consistency. To boost the creaminess, you can experiment by mixing different types of cheese alongside parmesan, such as pecorino romano or asiago, for more complexity. Adding fresh herbs like basil or parsley on top before serving brings a fresh, vibrant note that balances the spicy chili oil. If you want to customize your chili oil, infuse it at home with chili seeds or flakes to match your preferred heat level and flavors. Homemade chili seed essential oil can add unique flavor notes beyond store-bought versions. Just be sure to use it sparingly to avoid overpowering the dish. Overall, this chili oil pasta is versatile and easy to make, perfect for quick dinners that don't sacrifice flavor. The creamy texture combined with a well-balanced heat makes it a satisfying recipe that keeps me coming back for more.

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