Garlic Chili Oil Pasta is a mouthwatering dish featuring pappardelle noodles coated in a rich, spicy chili oil sauce. This vibrant recipe takes less than 30 minutes to prepare and is sure to become a favorite in your meal rotation. The highlight of this dish is the homemade crunchy garlic chili oil, which adds just the right amount of heat and depth to the pasta while being versatile enough to enhance other dishes like pizza, salads, and sandwiches. If you’re looking for a quick, bold, and satisfying pasta recipe, this one is a must-try.

A bowl of Garlic Chili Oil Pasta.

Key Ingredients and Substitutions

  • Noodles: Pappardelle is an excellent choice for this dish because its wide, flat shape holds the flavorful sauce beautifully. If you don’t have pappardelle, feel free to substitute with any pasta you have on hand, such as fettuccine, linguine, or even homemade noodles.
  • Crunchy Garlic Chili Oil: This condiment is a true game-changer! If you don’t have time to make your own chili oil, a high-quality store-bought version will work just as well. Its combination of crunchy garlic and spicy oil elevates the flavor of the entire dish.
  • Heavy Cream: For a touch of creaminess, heavy cream adds richness to the sauce. If you need a substitute, you can use half-and-half or whole milk, though the sauce’s consistency will be slightly lighter.
  • Garnish: Finish your Garlic Chili Oil Pasta with extra chili oil, grated parmesan cheese, and chopped green onions for color and flavor. For more heat, sprinkle some red pepper flakes on top.

Make-Ahead Tips

You can easily prepare parts of this recipe in advance to save time:

  • Crunchy Garlic Chili Oil: This can be made ahead and stored in a sealed jar at room temperature for up to 30 days. It’s a fantastic addition to many other recipes, so having it on hand is always a good idea.
  • Sauce: The sauce can be made ahead of time and stored in the refrigerator in an airtight container for up to 3-4 days. When you’re ready to serve, reheat it gently over low heat before tossing with freshly cooked pasta.

Adding Protein for a Heartier Dish

If you’d like to turn Chili Oil Pasta into a more filling meal, consider adding protein. Here are some great options:

Each of these proteins pairs well with the bold, spicy flavors of the chili oil sauce, making the dish even more satisfying.

Garlic Chili Oil Pasta on a plate with garlic and red pepper on the side.

Storing Leftovers

If you have leftovers, store the cooked pasta in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or over low heat in a saucepan, adding a splash of water or cream to loosen the sauce as needed.

Chili Oil Pasta is a simple yet luxurious dish that brings bold flavors to your table in no time. Whether you’re making it as a quick dinner or impressing guests, this recipe delivers on taste, convenience, and versatility. Enjoy!

A bowl of Garlic Chili Oil Pasta.

Garlic Chili Oil Pasta

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Chili Oil Pasta features pappardelle noodles coated in a bold, flavorful chili oil sauce, ready in under 30 minutes!

Ingredients

Noodles

  • 8 ounces Pappardelle noodles or your favorite noodle
  • 1 teaspoon kosher salt

Sauce

  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 2 tablespoons crunchy garlic chili oil, plus more for drizzling
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • ½ cup heavy cream
  • ½ cup parmesan cheese, grated, plus more for garnish
  • ¼ teaspoon kosher salt, more or less to taste
  • ¼ teaspoon pepper
  • green onion, minced, for garnish

Instructions

  • Fill a large pot halfway with water and add kosher salt (about 1 tablespoon per quart of water). Bring the water to a boil over high heat.
  • Add the pasta to the boiling water and cook until al dente, following the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
  • In a large sauté pan over medium heat, melt the butter. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
  • Stir in the crunchy garlic chili oil, soy sauce, honey, and heavy cream. Mix well until the sauce is smooth and fully combined.
  • Add 1/4 cup of the reserved pasta water and stir to loosen the sauce. Season with kosher salt and freshly ground black pepper to taste.
  • Add the cooked pasta to the pan along with the Parmesan cheese. Toss everything together to coat the pasta evenly in the sauce. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
  • Serve the pasta warm, garnished with green onion, additional Parmesan cheese, and a drizzle of garlic chili oil if desired.

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