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Creamy Chili Oil Pasta
Serves 2 |
Easy, quick and deliciously spicy.
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Ingredients:
| 1/2 lb rigatoni pasta |
| 1 tablespoon olive oil |
| 2 1/2 tablespoons butter |
| 6 cloves garlic, minced |
| 2 tablespoons tomato paste |
| 2 1/2 tablespoons chili oil |
| 1 cup heavy cream |
| 1/2 teaspoon paprika |
| 1/2 teaspoon sugar |
| 1/2 teaspoon salt |
| 2 teaspoons fresh basil |
| 1/4 cup reserved pasta water |
| Grated parmesan, for garnish |
Directions:
- Cook the pasta according to package directions. Reserve 1/4 cup of the pasta water and drain the rest. Return the pasta to the pot and set aside.
- Add the olive oil and 1 tablespoon butter to a large pan. Bring to medium heat. Add the garlic, cook and stir for 2-3 minutes. Add the tomato paste and continue to cook for 1 minute. Stir in the chili oil and cook for 1 minute. Then pour in the heavy cream and cook for 2 minutes. Add the paprika, sugar, salt, and basil. Bring to a boil, stirring occasionally.
- Pour the pasta into the sauce. Then add the remaining butter and reserved pasta water. Stir together until pasta is well coated and the butter has melted.
- Transfer the pasta to serving plates. Garnish with parmesan cheese and enjoy!
| Main Ingredient: | Pasta |
| Course: | Dinner |
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