Super Quick, Super Simple and Really Tasty Chilli Oil Spaghetti
It looks simple, it IS simple, but it tastes amazing. This Spaghetti aglio e olio - or chilli oil spaghetti as I usually call it - is al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.
So tasty, so easy, and ready in 17 minutes!
The plate we served this on is from the wonderful Shaun and Amy from Relish.
Free printable recipe is available on our site:
Ingredients:
400 g (14 oz) dried spaghetti
5 tablespoons extra virgin olive oil
1 teaspoon chilli flakes
3 garlic cloves peeled and minced
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons finely chopped fresh parsley
To Serve
4 tablespoons shaved vegetarian Italian-style hard cheese (or Parmesan for non-vegetarian)
lemon zest from one lemon
Black pepper
Instructions
1. Cook the spaghetti as per the pack instructions (ideally until al dente – about 8-10 minutes) in a large pan of boiling salted water. Once cooked, drain, reserving a half a cup of the pasta cooking water.
2. When the pasta is almost cooked (about 5 minutes from the end of cooking), heat the olive oil in a large frying pan (skillet) over a low-medium heat.
3. Add the chilli flakes, garlic, salt and pepper. Fry for 3-4 minutes, stirring often.
4. Add the drained spaghetti and a good splash (about 4 tablespoons) of pasta cooking water. Stir together, adding more pasta water, if desired.
5. Stir in the chopped parsley.
6. Divide between bowls and top with shaved cheese, a little lemon zest and black pepper.
Notes
Want it a little more cheesy/creamy?
If you want to add a little more cheesy-creaminess to the pasta, add 2-3 tablespoons of grated vegetarian Italian-style hard cheese (or parmesan) at the same time you add the cooked pasta to the frying pan (skillet).
Changing the quantities
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.No adjustment to the cooking time needed.
#CookingShow #Recipe #quickrecipe
Chili Spaghetti~Budget Friendly~Bulk Cooking~Tasty Leftover Makeover~Quick Supper~Noreen's Kitchen
Today I am sharing a super quick way to get dinner on the table in lightening speed! This uses some of Rick's Woodsman's Chili: This is reminiscent of Cincinnati chili, but it is NOT Cincinnati chili as I have been harshly schooled in the past. This is just a simple way to stretch your dollar and your leftovers if you have a little. Chili Spaghetti is a great option for those busy nights when you don't have time to cook a big meal or when you just come home exhausted and don't know what to make. This is one of those dishes that everyone loves, is satisfying and homemade.
You can use whatever type of pasta you prefer here. We like angel hair, but you can use regular spaghetti, fettuccine or tubetelli. If you like a short cut pasta like rotini, rigatoni or farfalle, use that. Of course, macaroni is always easy too, if that is what you have. You are the master of your bowl!
I heated up a 2 quart container of Rick's chili on the night we made this and boiled the pasta at the same time. In total this dinner took 20 minutes to get on the table. You can put on toppings of your choice. We love cheese, onions and a dollop of sour cream. You can use whatever you prefer on your chili. Paired with a fresh salad and garlic bread this meal is comforting and delicious.
So far we have gotten over 10 meals from our 16 quarts of chili that we cooked last month. We accounted for 6 meals of plain chili, chili dogs, chili stuffed baked potatoes, chili taco salad, chili cornbread bake and now chili spaghetti. Plus we took 4 quarts to a church potluck and we still have three other meals we want to share! In total this one time, bulk cooking session of chili will end up feeding us as a family for 15 meals and we shared with church. I would say that is not a bad deal!
So many things can be cooked in bulk like this and used over time to prepare quick and delicious, homemade meals for your family. A little advance prep and pantry stocking will help you to always have what you need to make a meal on the fly. Being able to come up with a quick fix on a night when you don't feel like cooking can be the difference between having a home cooked meal and having take out.
Everyone loves to eat out, but at the end of the month when you look at the budget, look at how much money you have spent on other people preparing your meals. Take a closer look at what you have eaten and you can see that you could have prepared a lot of meals for what you spent eating out. Time for us to get back to the habit of making sure that we can eat at home and teach our children how to cook as well! My girls are a huge help in the kitchen. Molly, especially will help me from time to time by cooking the evening meal. This serves two purposes. First, she gets experience in cooking and time a meal, second she is helping me to get other things done. A family needs to work as a team, if it doesn't then how can it thrive for the good of the whole?
I hope you give chili spaghetti a try and I hope you love it!
Happy Eating!
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Spicy Spaghetti Pasta Recipe! Easy and Delicious Meal!
Today I'm sharing my current favourite spaghetti pasta recipe - chilli oil pasta! This spicy pasta is so delicious, I had to stop myself from eating the entire pan! It's super quick, cheap but tastes incredible. Try out this delicious pasta recipe and I'm sure you'll fall in love with it too!
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RECIPE (2 servings)
INGREDIENTS:
2 servings pasta (approx. 4 oz/120 g)
1 medium onion
2 garlic cloves
1 tsp red chilli flakes (add more or less as needed)
3 tbsp olive oil
1 tsp dried oregano
Water as needed
1 tbsp salt
1.2 ltr/0.4 gallon water
Optional: fresh parsley and cheese for garnish
METHOD:
1. Set a pot of water to boil. Add 1 tbsp salt and 1 tsp oregano to infuse into the water
2. While the water is boiling, finely chop the onion and garlic
3. The water must be boiling by now. Add the pasta and let it cook until it's al dente (almost done)
4. While the pasta is cooking, lets make the sauce. Set a pan on medium low heat and add 3 tbsp olive oil (preferably extra virgin olive oil)
5. Add the minced onions and fry until they turn golden. Stir frequently to avoid burning
6. Once the onions are golden, add the minced garlic and fry for 30 seconds
7. Next add the chilli flakes and fry for 30 seconds. Set aside 2 tsp of the chilli onion crisp to garnish the pasta
8. The pasta must be al dente by now. If not, take the sauce off the flame while the pasta is being cooked
9. Once the pasta is almost cooked, add it to the pan along with 1/2 cup of pasta water
10. Stir on medium flame until the sauce is thick, glossy and coats the pasta. The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
11. Serve pasta with reserved chilli onion crisp, fresh parsley and grated cheese (used parmesan)
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SUBSTITUTES:
• No oregano?
Use mixed herbs, thyme, tarragon or Italian seasoning
• No chilli flakes?
Skip it or add 1-2 dried red chillies
• No olive oil?
Butter also works. If using salted butter, add less salt to the pasta water
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TIPS:
• The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
• Stir onions frequently so they don't burn and taste bitter
• Infusing pasta water with oregano/herbs gives a delicious flavour to this pasta so don't skip it
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Rach's Spicy Cincinnati Chili Over Spaghetti
Watch Rachael show you how to make her Cincinnati-style chili that she created in celebration of International Firefighters' Day.
Chili Crisp Pasta #spaghetti #easymeals #quickrecipe #lunchideas #dinnerideas