Crispy Chili Oil Spaghetti
Dette Crispy Chili Oil Spaghetti is a bold fusion pasta made with crispy chili oil, butter, soy-based sauces, and parmesan cheese. Spicy, savory, and deeply satisfying, it’s a quick and easy dinner that brings exciting flavor to simple ingredients.
Ingredienser
- 200 g / 7 oz spaghetti
- 1 tsk Salt
- 75 g / 2.6 oz Unsalted Butter
- 5 Fed hvidløg, hakket
- 2 1/2 Spsk. Lys sojasovs
- 2 1/2 Spsk. Østers sovs
- 1 Spsk. Laoganma Crispy Chili Oil
- 3 Spsk. Parmesanost, revet + extra to serve
- 1 Forårsløg, finthakket
- some Chili Flakes
Sådan gør du
- In a frying pan, over medium-high heat, add the Butter, Garlic, and Laoganma Crispy Chili Oil. Cook until the butter is melted. Then add in Light Soy Sauce, and Oyster Sauce. Simmer for a minute and turn off the heat. Set aside.
- Boil a pot of salted water. Cook the Spaghetti for 7-9 minutes until al dente according to the package instruction. Reserve a cup of pasta cooking water.
- Before the Spaghetti finishes cooking, reheat the Chili Oil Butter Sauce. Then add the Spaghetti straight into the pan. Stir for 2-3 minutes until the sauce is thickened. Toss through the Parmesan Cheese and some pasta water if necessary.
- Transfer to serving plate. Sprinkle with Green Onions, Parmesan Cheese, and Chili Flakes. Serve right away!
Video
Noter
- It is always recommended to cook Spaghetti in salted water for the best texture.
- You can use any kind of Spaghetti. The whole grain spaghetti also works well with this recipe.
- Use unsalted butter here. Vegan option is great.
- You can adjust the consistency of the Spaghetti by adding extra pasta cooking water.
- For garnish, you can drizzle a bit more Crispy Chili Oil on top as desired.
- Serve it hot while it's straight out of the pan.
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