Creamy Garlic Chili Oil Pasta
A luscious, spicy pasta dish using leftover noodles tossed in a silky garlic-chili oil cream sauce. Perfectly balanced heat and richness.
Cuisine: Italian-inspired
Cooking time: 14 minutes
Serves: 4
Ingredients
- 12 ounces leftover cooked pasta
- 4 each garlic cloves, minced
- 1.5 teaspoons chili flakes (crushed red pepper)
- 3 tablespoons unsalted butter
- 1 cup whole milk
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. If pasta is cold, place in a colander and rinse briefly with hot water to separate.
- 2. In a large skillet over medium heat, melt butter and olive oil together. Add minced garlic and sauté until fragrant, about 1 minute.
- 3. Add chili flakes and cook, stirring, for 30 seconds to infuse oil. Adjust chili amount for your spice preference.
- 4. Pour in milk. Stir and bring to a gentle simmer. Reduce heat and let cook 3-4 minutes, stirring occasionally.
- 5. Add pasta to the skillet. Toss well to coat in the sauce. Sprinkle in parmesan, salt, and black pepper. Toss until cheese melts.
- 6. Taste and adjust salt or chili. Cook 1 more minute until pasta is heated through and sauce is creamy.
- 7. Serve hot, garnished with chopped parsley and extra parmesan if desired.
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