CHILI GARLIC PASTA

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CHILI GARLIC PASTA

Yield 4

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Ingredients

• 2 tbsp butter
• 1 large yellow onion
• 3 shallots
• 2 tsp chili oil
• 6-8 cloves garlic, minced
• salt to taste
• 2 tbsp rice vinegar
• 1 tbsp chili crunch
• 1 pint (16 oz) heavy cream
• 2-3 oz Parmesan cheese, grated
• 16 oz dry spaghetti

Garnish:

• cilantro
• chili crunch
• parmesan cheese

Instructions

1. In a large pan, melt the butter over medium heat. Once melted, add thinly sliced yellow onion and shallots to the pan. Season with a pinch of salt and drizzle in the chili oil. Reduce the heat to low and let the onions and shallots cook until they reduce in size.
2. Once the onions are soft and golden, stir in the minced garlic and continue cooking for another minute or two, just until the mixture begins to soften. Add a splash of rice vinegar and a spoonful of chili crunch for added heat and texture.
3. Pour in the heavy cream and stir gently to combine. Allow the sauce to come to a light simmer, then reduce the heat and stir in the grated Parmesan cheese until melted and fully incorporated.
4. Meanwhile, cook the spaghetti in a large pot of salted boiling water until slightly undercooked. Reserve a bit of the pasta water before draining.
5. Transfer the cooked pasta directly into the sauce, along with a splash of the reserved pasta water. Toss everything together over low heat.
6. Serve hot, and finish each plate with an extra spoonful of chili crunch, more freshly grated Parmesan cheese, and a sprinkle of chopped cilantro. Enjoy immediately.

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