This creamy chili crisp pasta has all the right things—it’s hearty, it’s spicy, and it’s oh so comforting!
Creamy Chili Crisp Pasta
Ingredients
2 servings of your favorite pasta or noodles
1/3 cup of heavy cream
2 tablespoons of kewpie mayo (you can also use regular mayo)
1 tablespoon of chili crisp, plus a little extra chili oil for garnish
1 tablespoon of soy sauce, or more to taste
Optional chopped chives or scallions, for garnish + any seasonings you want (garlic powder, ground ginger, etc.—only use what you have!)
Directions
1. Cook the pasta in a pot of salted boiling water according to package instructions.
2. In a small bowl, combine the mayo, soy sauce, and chili crisp, then set aside.
3. Add the heavy cream to a pan, and heat it on low until hot, about 3-4 minutes. Then, whisk the kewpie mayo mixture into the sauce. If you have any extra seasonings you want to use, add them now. Let the sauce heat on low for 5-7 minutes, stirring so it doesn’t burn. If the cream sauce gets too hot, turn off the heat.
4. Before the pasta is done cooking, add a splash of starchy pasta water to the cream sauce. Then, drain the pasta, add it to the sauce, and garnish with a little extra chili oil and chives, if desired.
