This Garlic Butter Spaghetti with Red Chili Oil is an elegant fusion of texture and flavors. The chewy-yet-tender (al-dente) texture and the spicy-garlic-butter flavors create a sensational combo that everyone can enjoy!
If you have followed my recipes, you know that I am a big fan of fusion food of all kinds. This time it’s an Italian-Asian recipe! I hope that you will soon give it a try!
THE GARLIC BUTTER SAUCE
I’ve used two well-matched pairs that always work well together. The Garlic and Butter mixes with the Light Soy Sauce and Oyster Sauce to provide a nice gloss and the lovely tastes of Asian staples that work magically together.
THE SPECIAL TOUCH – RED CHILI OIL
Homemade Red Chili Oil is the best combo of “heat” and oil! Once made, you will often reach for it. Red Chili Oil adds the needed special touch to this fusion spaghetti. Use a little or a lot for a warmer or hotter experience as you prefer. I make it available on my table so that guests can choose to drizzle on even more! Check out my Sichuan Dan Dan Noodles recipe for a different experience.
HOW TO MAKE THIS SPICY GARLIC SPAGHETTI
Make the Red Chili Oil
Make the Garlic Butter Sauce
Assemble the dish
I hope you enjoy making this Garlic Butter Spaghetti with Red Chili Oil recipe! It tastes so satisfying and comforting. I hope this can become one of your go-to spaghetti recipes.
MORE FUSION SPAGHETTI RECIPES:
Japanese-style Miso Mushroom Spaghetti
Sichuan Kung Pao Shrimp Noodles
Sea Salt & Sichuan Pepper Chicken Broccoli Noodles
Chinese-Korean Spicy Garlic Shrimp Spaghetti
Garlic Butter Spaghetti with Red Chili Oil
Ingredients
- 250 g Spaghetti
- 70 g Unsalted Butter
- 6 large Garlic Cloves, minced
- 1 tsp Chili Flakes
- 2 tbsp Light Soy Sauce
- 2 tbsp Oyster Sauce
- 3 Green Onions, chopped
- Parmesan Cheese for garnish
Red Chili Oil
- 2 cups Vegetable Oil
- 4 Garlic Cloves, crushed
- 2 Green Onions, sliced
- 4 slices of Ginger
- 1 Cinnamon stick
- 4 Star Anises
- 2 Bay Leaves
- 1 tbsp Sichuan Peppercorns
- 1/4 cup Chili Flakes
- 1/4 cup Chili Powders
- 2 tbsp Sesame Seeds
- 1 tsp Salt
Instructions
Make the Red Chili Oil
- In a container or a mixing bowl (heat-proof), add the Chili Flakes, Chili Powder, Sesame Seeds and Salt. Set aside.
- In a sauce pan on medium heat, add the Vegetable Oil, Garlic, Green Onions, Ginger, Cinnamon Stick, Star Anises, Bay Leaves, and Sichuan Peppercorns.
- Continue to cook until all the ingredients turn brown. Turn the heat down and drain the Oil.
- Slowly pour the Oil into the container / mixing bowl. Use a spoon to mix well and set aside to cool down.
Make the Garlic Butter Sauce
- In a frying pan, on medium-high heat, add the Unsalted Butter. Once melted, add the Garlic. Gently stir well until fragrant. Then add the Chili Flakes. Continue to stir.
- Add in Oyster Sauce and Light Soy Sauce. Simmer and combine well for about 1 minute. Turn the heat off and set aside.
Assemble the Dish
- Boil a pot of water and cook the Spaghetti until al dente according to the package instruction.
- Reheat the Garlic Butter Sauce on medium-high heat. Add the cooked Spaghetti directly into the pan.
- Cook and stir for about 3 minutes until everything is well combined. The sauce will get thicker and looks glossy.
- Then add in some chopped Green Onions. Gently combine. Drizzle with 2-3 tsp of Red Chili Oil on top. Stir well.
- Place the Spaghetti on a serving plate. Garnish with more chopped Green Onions and Parmesan Cheese. Ready to enjoy!
Notes
- If you prefer spicier or less spicy, you can adjust the amount of Red Chili Oil according to your own tastes or you can reserve some pasta water for later use!
