Indulge in the irresistible flavors of this creamy chili oil pasta! This delectable dish is a spicy food lover's dream come true. The star of the recipe is the homemade Italian chili oil, crafted with authentic Italian peppers and chili flakes to bring the perfect kick of spice. Versatile and flavorful, this chili oil is an ideal addition to pasta, pizza, and more! The pasta sauce features a delightful blend of sundried tomatoes, tomato paste, heavy cream, and, of course, pasta water, creating a creamy and richly flavored sauce. Feel free to choose your favorite pasta variety, whether it's penne, spaghetti, or even giant ziti like I did! To balance the spice without overpowering it, I have added a touch of Parmesan cheese. Get ready for a culinary adventure and enjoy the amazing flavors that await you in this creamy chili oil pasta recipe.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 15 mins

Cooking Time: 20-30 mins

Total Time: 30-45 mins

Ingredients: 

Chili oil:

• 1 1/4 cup olive oil (not EVOO)

• 1/3-1/2 cup chopped Calabrian chilis 

• 1/3 cup chili flakes 

• 1 tsp (sea) salt

• 1 tsp onion powder

Pasta and sauce:

• 2.5-3 tbsp chili oil; divided 

• 14-16 oz pasta; I used giant ziti

• 5-8 garlic cloves sliced

• 7-9 pcs of sundried tomatoes sliced; check notes

• 1/3 cup tbsp tomato paste

• 1/2-1 cup pasta water

• 1/2 cup cream

• 1 tbsp chopped parsley 

• 1 tsp chili flakes (if needed to make it spicier)

• 1/2 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/8 tsp sugar 

• 1/3 cup grated Parmesan cheese

Directions: 

1. Chili oil:

   1. Chop Calabrian chilis finely. Use gloves while doing it trust me! You can also use Peperoncino or banana peppers or any Italian chili you can find. If it’s not very spicy increase the amount.

   2. In a heat-proof bowl add chili flakes, salt and onion powder/minced, and the chopped chilis.

   3. Heat up olive oil. It should be just warm enough to make the chili flakes sizzle.

   4. Pour it over the spices and mix.

   5. Transfer it to an airtight container once cooled.

   6. Let it sit for 24 hours and then ideally use it. The flavors set it better after 24 hours. Store in a cool dark place for about 3 months.

2. Pasta and sauce:

   1. In a saucepan, boil water with 1 tsp salt. Add pasta to it and boil till al dente. Drain pasta and reserve pasta water.

   2. In a saute pan on low heat add about 2-2.5 tbsp chili oil, making sure you get the chili flakes and chili pieces in it.

   3. Add sliced garlic and cook for 3-4 mins till it starts becoming fragrant.

   4. Add chopped sundried tomatoes and tomato paste and cook it for 4-5 mins.

   5. Add spices- salt, pepper, chili flakes, parsley, and sugar and cook for a minute.

   6. Add about 1/2 cup reserved pasta water and cook for 2-3 mins till it becomes a smooth sauce.

   7. Add cream and mix it into a sauce and let it thicken slightly.

   8. Add boiled pasta and toss it in the sauce. Add more pasta water as needed to make it saucier.

   9. Top with about 3 tbsp of grated gruyere cheese and mix till it combines.

   10. Drizzle about 1/2-1 tbsp chili oil (more of the chili flakes and chili pieces) over the pasta and garnish with parsley and remaining Parmesan cheese.

   11. Serve warm and enjoy!

Notes/Tips:

• When using the chili oil, be sure to use the flakes and pieces as well and not only the oil.

• The sundried tomatoes I used were not soaked in any oil. If you use the ones soaked in oil, be sure to drain the pieces first and then chop them.

• If you don’t have gruyere use pecorino or a buttery cheese.

• Any pasta will work well for this recipe.

• Not advisable for kids or people who can’t tolerate spice.

• Topping with chili oil, helps to make the spicy flavor better!