Indulge in the Irresistible Aroma of Chili Oil Garlic Butter Pasta
Prepare to be captivated by the tantalizing fusion of flavors in this Chili Oil Garlic Butter Pasta, featuring luscious pappardelle noodles bathed in a delectable homemade sauce. With its rich taste and quick preparation time of less than 30 minutes, this dish is destined to become a favorite in your culinary repertoire. At the heart of the recipe lies my signature crunchy garlic chili oil, elevating not only this dish but a myriad of others, from pizzas to salads and sandwiches. Get ready to embark on a culinary journey like no other with this sensational pasta creation!
Ingredients & Substitutions
Noodles: The star of this dish is the broad, velvety pappardelle noodles. However, feel free to substitute with your preferred pasta variety or unleash your creativity by crafting homemade-shaped pasta or egg noodles.
Crunchy Garlic Chili Oil: This condiment is a game-changer, infusing dishes with a delightful kick. If homemade isn’t an option, store-bought garlic chili oil works just as well.
Heavy Cream: Adding richness and creaminess to the sauce, heavy cream is a key ingredient. While half-and-half or whole milk can be substitutes, they will alter the sauce’s consistency.
Garnish: Enhance your pasta with additional garlic chili oil, grated parmesan cheese, and minced green onions for a burst of flavor. For an extra spicy kick, sprinkle with red pepper flakes.
Can I Make This Ahead of Time?
Absolutely! You can prepare components of this dish in advance. The crunchy garlic chili oil can be made ahead and stored in a sealed jar at room temperature for up to 30 days. Likewise, the sauce can be prepared beforehand and refrigerated in an airtight container for 3-4 days. Simply reheat the sauce over low heat before tossing it with the pasta.
Can I Add Protein to this Pasta Dish?
Certainly! To transform this dish into a hearty meal, consider incorporating protein options such as grilled chicken, sautéed shrimp, thinly sliced beef, pork, or tofu.
How to Store Chili Oil Garlic Butter Pasta
If you find yourself with leftovers, fear not! Simply store the cooked pasta tossed in the sauce in an airtight container. It will keep for up to 2 days in the refrigerator. When ready to enjoy, reheat the pasta in the microwave or in a saucepan over low heat.
Ingredients:
Noodles
- 8 ounces (227 g) Pappardelle noodles
- 1 teaspoon (5 g) kosher salt
Sauce
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (8 g) garlic, minced
- 2 tablespoons (30 ml) crunchy garlic chili oil, plus more for drizzling
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) honey
- ½ cup (118 ml) heavy cream
- ½ cup (50 g) parmesan cheese, grated, plus more for garnish
- ¼ teaspoon (1.5 g) kosher salt, more or less to taste
- ¼ teaspoon (0.5 g) pepper
- green onion, minced, for garnish
Instructions
Noodles
- Fill a large pot halfway with water. Add salt and bring to a boil. Add noodles and cook al dente according to package instructions.
- Reserve 1 cup (237 ml) of pasta water and drain the rest. Set noodles aside while you prepare the chili oil garlic butter sauce.
Sauce
- In a large sauté pan over medium heat, melt the butter. Add garlic, mix together, and cook for 1 more minute.
- Add crunchy garlic chili oil, soy sauce, honey, and heavy cream. Mix well.
- Add ¼ cup (59 ml) of reserved pasta water and stir to combine.
- Add salt and pepper.
- To the pan, add noodles and parmesan cheese, tossing to combine. Add more pasta water, a little at a time, if needed, until the pasta reaches your desired consistency.
- Serve warm, topped with green onion, additional parmesan cheese, and a drizzle of garlic chili oil.
