Creamy Chili Crisp Pasta Recipe

 

Creamy Chili Crisp Pasta Recipe

Creamy Chili Crisp Pasta combines a cozy fusion that merges the smooth decadence of a traditional Alfredo with the fiery kick of Chinese chili-crisp sauce. Soft pasta is coated in a sauce crafted from heavy cream, Parmesan, and a spoonful of chili-crisp oil, then topped off with toasted garlic, scallions, and a splash of soy sauce. The outcome is a mildly nut-flavored dish, with just the right amount of spice to ignite your taste buds, while the crispy chili pieces provide a tempting texture that makes you want to eat more.

                                          Photograph by Travis Rainey

 

Reasons why I adore it

I adore this recipe since it serves as the weeknight treat that manages to be both comforting and thrilling. The smooth base soothes you after a day, while the chili-crisp adds a surprising zing that enlivens the taste buds. It’s fast—less than thirty minutes using pantry essentials—allowing you to enjoy a restaurant-caliber dish without resorting to takeout. The flavor harmony is perfect: the creamy richness is balanced by the savory saltiness of soy and the vibrant spice from chili oil, while the fresh scallions provide a burst of brightness. Additionally, it’s highly adaptable; you can add vegetables, change the protein, or create a version with just a few easy modifications, and it consistently comes out tasty.

Quick info

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves: 4

Difficulty level: Easy

Components (serves 4)

·       12 oz (340 g) spaghetti or linguine

·       1 cup heavy cream

·       ½ cup shredded cheese

·       2 tablespoons chili‑crisp oil (store‑bought or homemade)

·       1 tablespoon soy sauce

·       1 teaspoon sesame oil

·       2 cloves garlic, minced

·       ½ teaspoon red‑pepper flakes (optional, for extra heat)

·       2 green onions, finely chopped (separating green sections)

·       1 tablespoon toasted sesame seeds (optional)

·       Salt and freshly ground black pepper, to taste

·       1 tablespoon butter (optional, for extra silkiness)

Tools

o   Large pot for boiling pasta

o   Colander

o   Medium saucepan

o   Wooden spoon or silicone spatula

o   Small skillet (for toasting garlic)

o   Measuring spoons and a kitchen timer

Instructions

Step 1.

Cook the pasta – Pour salted water into a pot and heat it to a vigorous boil. Put in the spaghetti. Prepare it following the package instructions until it’s al dente, typically around 9‑10 minutes. Set aside ½ cup of the pasta water, then drain the spaghetti.

Step 2.

Toast the garlic – As the pasta simmers, warm a pan over medium heat. Pour in a bit of the chili oil along with the minced garlic. Continuously stir for 30 seconds until the garlic releases its aroma and starts to brown lightly. Take off the heat. Put aside.

Step 3.

Make the creamy base – In a medium saucepan, combine the heavy cream, soy sauce, sesame oil, and red‑pepper flakes (if using). Bring to a gentle simmer over medium‑low heat, stirring occasionally.

Step 4.

Incorporate cheese and butter – Lower the heat to a simmer and blend in the Parmesan. For a consistency mix, in the tablespoon of butter until it’s completely dissolved.

Step 5.

Add chili‑crisp – pour the chili‑crisp oil (with the crunchy pieces) into the sauce while whisking constantly. This step imparts the dish’s texture and spiciness.

Step 6.

Modify texture – If the sauce is overly dense, gradually incorporate amounts of the reserved pasta water until it attains a smooth noodle-covering texture.. Season with salt and pepper as desired.

Step 7.

Mix pasta and sauce – Place the drained spaghetti into the saucepan. Toss energetically with tongs or a big spoon, making certain each noodle is thoroughly covered with the chili sauce.

Step 8.

Add toasted garlic – Fold the toasted garlic (and any oil left in the skillet) into the pasta, distributing the flavor throughout.

Step 9.

Finish with green onions – Sprinkle the white parts of the sliced green onions into the pasta, reserving the green tops for garnish. Give a final gentle toss.

Step 10.

Plate and garnish – Portion the pasta onto four plates. Add the leftover green onion tops to each dish, drizzle chili-crisp oil if you prefer it spicier, and scatter toasted sesame seeds for a crunchy texture. Serve away while warm and creamy. 

Estimated macronutrients per portion (calculated for 4 portions using heavy cream)

v  Calories: 620 kcal

v  Protein: 18 g

v  Fat: 38 g

v  Carbohydrates: 55 g

v  Fiber: 3 g

v  Sugar: 4 g

v  Sodium: 950 mg

What to serve with this

A fresh green salad lightly tossed with lemon juice and olive oil provides a contrast to the richness and brings a refreshing element. Roasted broccoli with garlic or sautéed peas offers a vibrant, healthy side dish that tempers the spiciness. To drink, a glass of Pinot Grigio or a light lager pairs well with the creamy heat.

Tips & variations 

·       To create an option, replace half of the heavy cream with whole-milk Greek yogurt, mixing it in after removing from heat to maintain its tanginess while reducing richness.

·       Include cooked shrimp, chicken, or tofu to boost protein content; simply mix them in at step 7.

·       Swap the spaghetti for udon, rice noodles, or even zucchini ribbons for a low‑carb option.

·       Prepare your chili‑crisp by sautéing minced garlic, shallots, dried chilies, and a dash of Sichuan peppercorns in oil; it provides a customized flavor.

·       Finish with a squeeze of lime juice for a bright contrast to the creamy heat.

·       For added crispiness, scatter crushed peanuts or fried shallots over the dish right before serving.

Frequently asked questions

1. Is it possible to prepare this meal as a vegetarian option?

Yes—skip the meat and substitute vegetable broth for any broth derived from animals. The chili-crisp and Parmesan (or a plant-based substitute) continue to provide taste.

2. What steps can I take to adjust the heat level?

Begin by adding an amount of chili‑crisp and red‑pepper flakes, then sample and increase the quantity slowly until you achieve your preferred spice intensity.

3. What can I use if I don’t have cream?

You may replace it with half‑and‑half or a blend of milk and a tablespoon of flour for thickening. The sauce will not be as rich.

4. Is it possible to make the sauce in advance?

The sauce may be prepared a day in advance. Warmed softly on the stove; include a little milk or pasta water during reheating to bring back its smooth consistency.

5. Is there a gluten‑free version?

Choose gluten‑free pasta. Verify that your soy sauce and chili‑crisp carry a gluten‑free label.

6. What is the best way to keep food?

Place the cooled pasta in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over low heat, adding a little cream or water to prevent it from drying out.