Description
This bold and buttery chili garlic pasta recipe features spaghetti tossed with garlic, chili crisp, soy sauce, and parmesan for an easy, spicy weeknight dinner ready in under 20 minutes.
Ingredients
Units
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- kosher salt for salting the pasta water
- 12oz spaghetti
- 4 tablespoons salted butter
- 2 tablespoons chili crunch oil or chili crisp
- 4 large cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 2oz parmesan cheese, grated (about 1 cup)
- 1/2-1 cup starchy pasta water
- green onions, for topping
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti noodles per package instructions. Don’t forget to reserve at least 1 cup of starchy pasta water during the last minute of cook time.
- In a large skillet, heat 4 tablespoons of butter over medium heat. Add 2 tablespoons chili crunch and 4 cloves minced garlic and simmer for two minutes, until very fragrant. Reduce the heat to low and whisk in 2 tablespoons soy sauce.
- Add the cooked spaghetti and parmesan cheese, tossing quickly to melt the Parmesan and avoid clumping. Add ½ cup starchy pasta water and continue tossing until a glossy sauce clings and coats the spaghetti. You may need some extra splashes of water, up to a cup, until your desired consistency is reached.
- Garnish with green onions, black pepper, extra parmesan or chili oil, if desired. I love this with miso chicken thighs and green beans or Asian cucumber slaw.
Notes
Refer above for ingredient information and step-by-step photos, and below for expert tips and answers to frequently asked questions!
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Nutrition
- Serving Size: 1/6 recipe
- Calories: 333
- Sugar: 2.1 g
- Sodium: 446.8 mg
- Fat: 11.5 g
- Carbohydrates: 45.4 g
- Fiber: 2.8 g
- Protein: 12 g
- Cholesterol: 27.2 mg