Creamy chili and garlic pasta
A simple and quick creamy pasta dish with heat from fresh chili.
| Servings | 2 Portions |
| Tags | Chilipepper | Italian | LunchBox | Main Course | Pasta | Spicy | Vegetarian |
| Allergens | Gluten, Milk, Wheat |
| Cook Time | 20 min |
A simple and good recipe that I make when I want to use up some of the chilies I have frozen after the harvest. It may not be the healthiest recipe, but it is perfect when you want to enjoy something quick, simple, yet luxurious.
I based it on this recipe and present it almost exactly as it is written, except that I indicate the weight of some ingredients that the original recipe does not include.
Although this is a good base recipe, the regular red chili you buy in the store is usually not very hot and does not taste very much either. That, combined with a lot of cream, which also dampens the chili heat, makes the dish quite mild. I know that it is personal how you experience chili heat, but I want the chili to be clearly felt in this dish. That's why I choose to use my own homegrown chilies instead of the standard red chilies from the store. Last time I used 6 lemon drop chilies which gave a lovely heat, but not overwhelming (just a little tingle in the nose). In short - experiment with the amount and type of chili until you find a level of heat that suits you.
I try to post recipes that are for 4 servings, but this recipe is only for 2. This is mostly because I think this dish is best right after it is cooked but also because it fits the size of my pots and frying pans better. So even though you can save it in the fridge and also use it for lunch boxes, this pasta dish tastes best straight from the stove.
One thing that is quite good to do with this recipe is to save some of the salted water that the pasta cooks in. You can use it to adjust how thick the sauce is later. It does add a bit of saltiness though, so be sure to taste and adjust the seasoning if necessary.
Instead of just chopping, you can grate the garlic on a fine grater and then get more of a garlic paste. You can also chop the chili super-finely so that it also becomes more like a paste. This makes the sauce very smooth and a little bit more luxurious.
Ingredients
Directions
- Boil salted water for the pasta. Cook the pasta according to instructions, but subtract one minute from the cooking time.
- While the pasta is cooking, sauté the finely chopped garlic and chili in the oil in a frying pan over medium heat for about 1 minute. If the garlic burns, the heat is too high.
- Add the tomato puree and sauté for another 1 minute.
- Add the cream, bring to the boil, stir and then lower the heat. Simmer for 5 minutes or until the sauce has thickened.
- Adjust the thickness of the sauce with the pasta cooking water, if necessary.
- Add the parmesan, parsley, salt and pepper and taste. (Save some of the parmesan and parsley for decoration)
- Add the cooked and strained pasta. Mix.
- Serve with fresh chili, chopped parsley and some parmesan.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2147.1 kcal | 1073.55 kcal | 340 kcal |
| Carbohydrates | 200.82 g | 100.41 g | 31.80 g |
| Fat | 127.18 g | 63.59 g | 20.14 g |
| Protein | 50.65 g | 25.32 g | 8.02 g |
| Sugar | 22.36 g | 11.18 g | 3.54 g |
| Salt | 4.42 g | 2.21 g | 0.70 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
