Chili Oil Garlic Butter Pasta features pappardelle noodles tossed in a delicious, homemade chili oil garlic butter sauce. This flavorful main dish is not only easy to make, but it also takes less than 30 minutes from start to finish. The star of the recipe is my homemade crunchy garlic chili oil, which adds the perfect amount of heat and flavor to not only this dish, but also to a variety of other recipes including pizza, salads, and sandwiches. This could be your new favorite way to serve pasta!
Ingredients & Substitutions
Noodles: I love the flat, wide pappardelle noodles in this dish. Pappardelle noodles are traditionally made with flour and eggs and are similar in shape to fettuccini, but a little wider. If you don’t have pappardelle noodles, use the pasta you have on hand or make your own homemade-shaped pasta or egg noodles!
Crunchy Garlic Chili Oil: Adding this condiment to your other dressings and sauces is a must! I never realized how many foods could use a little bit of kick from this oil. If you cannot make your own, you could use store-bought garlic chili oil.
Heavy Cream: Heavy cream, also known as heavy whipping cream, has a higher fat content than other creams. It adds a little richness and creaminess to the sauce. You could substitute half-and-half or even whole milk in a pinch, but it will affect the consistency of the sauce.
Garnish: Be sure to have a little extra garlic chili oil and parmesan cheese to add to your plate of noodles. Green onions also add a nice colorful and flavorful touch to the dish. If you are wanting even more spice to your noodles, sprinkle a few red pepper flakes on top.
Can I Make This Ahead of Time?
Yes, you can definitely get a head start on this recipe. If you don’t have the crunchy garlic chili oil made, that can be made ahead of time and stored in a sealed jar at room temperature for up to 30 days. You can also make the sauce ahead of time. Store the sauce in an airtight container in the refrigerator for 3-4 days. When ready to toss the pasta in the sauce, first, warm it up over low heat.
Can I Add Protein to this Pasta Dish?
Yes! To make this pasta dish more filling, there are a few options to add protein. Try it with:
- grilled chicken
- sauteed shrimp
- thinly sliced beef
How to Store Chili Oil Garlic Butter Pasta
Once made, if you have any leftovers, it’s easy to store and reheat for a flavorful lunch or dinner. Store the cooked pasta tossed in the sauce in an airtight container. It will last up to 2 days. Reheat it in the microwave or in a saucepan over low heat.
Chili Oil Garlic Butter Pasta
- 8 ounces Pappardelle noodles
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons crunchy garlic chili oil, plus more for drizzling
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ½ cup (119 g) heavy cream
- ½ cup (50 g) parmesan cheese, grated, plus more for garnish
- ¼ teaspoon kosher salt, more or less to taste
- ¼ teaspoon pepper
- green onion, minced, for garnish
- Fill a large pot halfway with water. Add salt and bring to a boil. Add noodles and cook al dente according to package instructions.
- Reserve 1 cup of pasta water and drain the rest. Set noodles aside while you prepare the chili oil garlic butter sauce.
- In a large saute pan over medium heat, melt the butter. Add garlic, mix together, and cook for 1 more minute.
- Add crunchy garlic chili oil, soy sauce, honey, and heavy cream. Mix well.
- Add ¼ cup of reserved pasta water and stir to combine.
- Add salt and pepper.
- To the pan, add noodles and parmesan cheese, tossing to combine. Add more pasta water, a little at a time, if needed, until the pasta reaches your desired consistency.
- Serve warm, topped with green onion, additional parmesan cheese, and a drizzle of garlic chili oil.
Did you make this recipe?
You can tag me at @iamhomesteader.