Creamy Chili Oil Bucatini
Okay, so this pasta is all over the internet - and honestly, I was prepared to hate it.
Viral recipes and I have trust issues.
But this one?
She understood the assignment.
Heavy cream, soy sauce, chili oil, honey… it’s like comfort food went on a weekend getaway and came back a little bit spicy.
10/10 will definitely be making it at 11pm again.
here’s what you’ll need
1/2 white onion, thinly sliced
3 cloves garlic, minced
green onions, thinly sliced
sharp white cheddar, grated
1.5 cups heavy cream
1.5 tbsp chili oil
1.5 tbsp soy sauce
1 tbsp honey
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Bring a pot of water to a boil and salt it like the sea.
Cook bucatini pasta according to package directions, saving a cup of pasta water before straining.
Don’t have bucatini? Any other long pasta noodle will do, but I love that bucatini has a little hole in the middle for extra sauce to get into.
Meanwhile, sauté thinly sliced onion and minced garlic over medium heat in chili oil and a glug of extra virgin olive oil until onions become translucent.
Add heavy cream, soy sauce, honey, and a generous pinch of black pepper to the pan. Lower heat and simmer until sauce thickens.
Add cooked pasta and a handful of thinly sliced green onions to the sauce. Toss to coat.
Pro Tip: If sauce is too thick, add a tablespoon of pasta water at a time until it’s at your desired consistency.
Plate pasta and top with fresh cracked pepper and grated sharp white cheddar.
Enjoy!