This creamy chili crisp pasta is made from mostly pantry ingredients; its spicy but not too hot, herbaceous with just a hint of smoke.
Course Dinner, Lunch
Cuisine Asian, Italian
Keyword 20 Minute Meal, Pantry Pasta, Tinned Fish
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 3people
Ingredients
1/2lbpastasave 1 1/4 cup of pasta water
2tbspolive oil
3tbspchili crispseperated
5garlic clovessliced
3tbspbutter
23 ozcans of smoked salmon
1/4cupcilantrochopped
1scallion greenssliced
sesame seedsoptional
Instructions
Cook the pasta in salted water, but pull it 2 minutes prior to the pasta reaching al dente. Reserve 1 1/4 cups of pasta water before draining.
While the pasta is cooking, heat 2 tbsp of olive oil in a large skillet or pan. Once hot add in the garlic, and 2 tbsp of chili crisp. Sauté for 2–3 minutes, until the garlic is soft and fragrant, stirring every 30 seconds or so for even cooking.
Turn 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 reaches al dente. If the sauce hasn't thickened enough keep simmering and tossing. If the pasta is still 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.
Once the pasta is done turn off the heat and add in the tinned salmon and allow the residual heat to warm it. Top the pasta with chopped cilantro and optional sesame seeds.