Creamy Chili Crisp Pasta

A pantry pasta to die for.

POV: you get home from a long day at work and need to make dinner that wont make you frown. This is the pasta to make! This creamy chili crisp pasta is made from mostly pantry ingredients, with a few fresh ones as well; its spicy but not too hot, herbaceous with just a hint of smoke. Not to mention its filling and satisfying. If you love chili crisp, this is the recipe for you.

WHY YOU’LL LOVE THIS RECIPE

It. Is. Fast. Let’s be real, that’s the selling point of any pantry pasta. While this one includes a couple of fresh ingredients, it’s designed to be a weeknight dinner that comes together in under 20 minutes yet feels as satisfying as a dish that takes an hour to make. It’s filling, not just because it’s pasta, but because the addition of tinned fish adds protein. This recipe serves two to three, but it’s easy to cut in half if you’re cooking for one.

WHAT YOU’LL NEED FOR CREAMY CHILI CRISP PASTA

• Pasta – The best pasta to use here is a long pasta, but most shapes work.
• Chili Crisp – The star of the dish, but not just any chili crisp. Choose a garlic-forward chili crisp and avoid ones made with Sichuan chilis, they have the tendency to overpower all the other flavors added to the dish. Momofuku is my go-to recommendation.
• Garlic – Fresh only!
• Butter
• Cilantro
• Tinned Smoked Salmon – Smoked salmon adds not only protein to the dish but also a subtle smokiness that pairs perfectly with the heat and garlic from the chili crisp. You’ve got a few options here, ranging from affordable to more expensive. My go-to for smoked salmon is Fishwife — hands down, my favorite product every time. The fish is meaty with just the right amount of smoke. Other great options include Wild Planet Smoked Salmon, Patagonia Provisions Smoked Wild Pink Salmon, Wildfish Smoked Sockeye, or Scout Smoked Wild Pink, to name a few.
• Scallions
• Sesame Seeds – *Optional but adds a great texture.

HOW TO MAKE CREAMY CHILI CRISP PASTA

Cook the Pasta – Cook the pasta in salted water, but remove it two minutes before it reaches al dente. Why? Because we’ll finish cooking it in the sauce with pasta water, which not only makes it extra creamy but also helps emulsify the sauce. Before draining, save about 1¼ cups of pasta water. You won’t need it all, but it’s always better to have extra.

Start the Sauce – In a large skillet or pan over medium-low heat, add 2 tablespoons of olive oil. Once hot, add the sliced garlic and 2 tablespoons of chili crisp. Sauté for 2–3 minutes, until the garlic is soft and fragrant, stirring every 30 seconds or so for even cooking.

Add the Pasta – Lower the heat to low and add the pasta, 1 cup of pasta water, and another tablespoon of chili crisp. Toss to coat the pasta, then add 3 tablespoons of butter. Continue mixing as the sauce simmers and comes together — this should take about 2–3 minutes. The sauce will emulsify, thicken, and evenly coat the pasta.

The pasta is ready when it’s al dente. If the sauce hasn’t thickened yet, keep tossing and simmering until it does. If the pasta still feels firm but the sauce is already silky smooth, add a few more tablespoons of pasta water and continue cooking until the texture is just right.

Finish & Serve – Once the pasta is done, turn off the heat. Add the tinned smoked salmon and let the residual heat from the pasta warm it through for 1–2 minutes, tossing to incorporate. Add the scallion greens, chopped cilantro, and optional sesame seeds. Toss once more and serve immediately.

STORING/REHEATING

This creamy chili crisp pantry pasta is best served and enjoyed immediately, but there are ways to bring leftovers back to life. Store any remaining pasta in the refrigerator for 2–3 days. When ready to reheat, place the desired amount in a pan with a splash of water or broth and warm over low heat, tossing occasionally until heated through. I don’t recommend microwaving leftovers, as it can dry out the pasta and alter the texture.

I can live off pantry pastas, below are a few more for you!

Spicy Caper Pasta
Crispy Lemon Artichoke Pasta