Spicy Scallion Spaghetti- Italian flavors with an Asian twist
This delicious Spicy Scallion Spaghetti dish brings together the best of Italian flavors with a hint of Asian flavors. This dish combines al dente spaghetti with a zesty, spicy tomato-based gravy that's bursting with flavor. Generously loaded with scallions and garlic, this recipe delivers a delightful punch of heat and aromatic goodness. Whether you're cooking for a weeknight dinner or impressing guests at a gathering, this Spicy Scallion Spaghetti will surely tantalize your taste buds and leave everyone craving more. Dive into this delectable fusion delight and experience a whole new level of pasta perfection! Use vegan cheese to make this recipe vegan!
Happy Cooking!
Servings: 4-6 servings
Prep Time: 10 mins
Cooking Time: 15-20 mins
Total Time: 25-30 mins
Ingredients:
10-12 oz spaghetti
2-2.5 tbsp olive oil
5-6 cloves of garlic minced
6-7 scallions chopped; whites and greens separated
1-2 shallots cut into thin slices
3 tbsp tomato paste
1-2 tbsp sriracha as per taste
2 tsp dark soy sauce
1 tsp sweet chili sauce
1 tsp Salt as per taste
1/2-1 tbsp chili flakes; I used a mix of regular and gochugaru
1/4 tsp pepper
About 1/2-3/4 cup Pasta water
2 tbsp chopped Parsley
2 tbsp chopped coriander
1/3 cup Mozzarella cheese grated
Directions:
Boil pasta as per pasta instructions in salted water till al dente. Reserve the pasta water.
In a pan on low-medium heat add olive oil. Add minced garlic and saute for a minute
Add the whites of the scallions and shallots and cook for 3-5 mins. They should be cooked well.
Add the sauces and seasonings - soy, sweet chili, tomato paste, sriracha, salt, pepper, chili flakes, and mix.
Cook for 3-5 mins till it is well-cooked.
Add about 1/4-1/3 cup pasta water and mix. Cook for 2-3 minutes and bring it to a low simmer.
Add the scallion greens, parsley, cilantro, and boiled spaghetti and toss it in. Let it cook for 2-3 minutes till the pasta is well coated in the sauce.
Add cheese and 1/4 cup more pasta water and mix well for 4-5 minutes. I like to use tongs to keep mixing them in so the cheese melts through and incorporates through the pasta. The sauce should thicken and it shouldn’t be dry. If it is dry add more pasta water.
Serve and enjoy!
Notes/Tips:
Make sure to cook the sauce down before adding past water and pasta. All the flavors should cook well and infuse together.
This pasta is a well-coated recipe but not the most liquid sauce recipe.
Add the scallion greens at the end and not while adding the whites.
Using gochugaru chili flakes makes a lot of difference.
Make sure the pasta is well tossed after you add the cheese and pasta water or it can form lumps. The pasta water helps to melt the cheese through.
Use vegan cheese to make this recipe vegan!
