Chili Oil Pasta
Chili oil pasta is a quick, buttery pasta recipe made with mafaldine noodles, garlic, and chili crisp for an easy dinner that feels rich, cozy, and just a little spicy.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 to 3
- Category: Dinner
Ingredients
- 8 ounces mafaldine pasta, or another thick pasta shape
- 2 tablespoons butter
- 1 to 2 tablespoons chili oil or chili crisp
- 2 cloves garlic, minced
- 1/4 to 1/2 cup reserved pasta water
- Salt, to taste
- Black pepper, to taste
- Parmesan cheese, optional
- Chopped parsley, optional
Optional Add-Ins
- Steamed or roasted broccoli
- Spinach
- Grilled chicken
- Shrimp
- Fried egg
- Crispy tofu
- Extra parmesan
Instructions
- Bring a large pot of salted water to a boil.
- Cook the mafaldine pasta according to package directions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet, melt butter over medium-low heat.
- Add minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in chili oil or chili crisp.
- Add the drained pasta and a splash of reserved pasta water.
- Toss until the pasta is glossy and coated, adding more pasta water as needed.
- Season with salt and black pepper to taste.
- Finish with parmesan and parsley, if using.
- Serve warm.
Notes
- Use mafaldine, reginette, or pappardelle for the best texture.
- Start with 1 tablespoon chili oil if you are sensitive to spice.
- Use chili crisp if you want more crunch and texture.
- Add broccoli, spinach, chicken, shrimp, tofu, or a fried egg to make it more filling.
- Taste before adding extra salt because some chili crisps are already salty.
Find it online: https://reachwellth.com/chili-oil-pasta/