Ingredients
1/2 lb rigatoni pasta or penne š
2.5 tbsp butter š§
1 tbsp oil š»
6 cloves garlic, sliced š§
2 tbsp tomato paste š
2.5 tbsp chili oil (just the sediments) š¶ļø
1 cup heavy whipping cream or heavy cream š„
1/4 cup pasta water š§
1/2 tsp salt (adjust accordingly) š§
1/2 tsp sugar š¬
1/2 tsp paprika (optional) š¶ļø
2 tsp dried/fresh basil (optional) šæ
Parmesan cheese, for serving š§
Instructions
1ļøā£ Boil pasta in lightly salted water until cooked and reserve some pasta water. šš§
2ļøā£ SautĆ© garlic cloves in 1 tbsp melted butter and oil over medium heat for 2-3 minutes. š§š„
3ļøā£ Add tomato paste and continue sautĆ©ing for another minute before adding chili oil. š š¶ļø
4ļøā£ Stir well for another minute then pour in heavy whipping cream. š„
5ļøā£ Continue stirring for 1-2 minutes before adding the rest of the seasoning and basil. š¶ļøšæ
6ļøā£ Let it continue cooking until it boils, stirring occasionally. š²
7ļøā£ Add 1/4 cup of pasta water, pasta, and the remaining butter. Stir until every piece is well coated and turn off heat. šš§
8ļøā£ Serve while hot with Parmesan cheese and enjoy! š§š
- Prep Time: 10min
- Cook Time: 20min