Chilli Oil Pasta

4.7
5
Notes
20 mins cook
I’ve combined my two favourite loves (Mama Yu’s Chilli Oil and pasta) to create this dish and you’re gonna become addicted to it. Picture creamy chilli oil pasta that’s sweet, spicy and a little tangy with a hint of Sichuan peppercorns, topped with a coriander panko mix.
Xiengni Zhou

Xiengni Zhou

Chilli Oil Pasta
Serves
2
Rigatoni
Banana Shallot
Garlic Cloves
Sichuan Peppercorn
Butter
Chilli Oil
Tomato Purée
Double Cream
Limes
Honey
Light Soy Sauce
Coriander
Grated Parmesan
Panko Breadcrumbs
Olive Oil

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    Notes
    (4)

    A
    Andy L.
    10 days ago
    Odd combination of ingredients but they all worked well together. Didn’t have any limes so used lemon instead which I prefer anyway. Also added pancetta to the pangritata which worked really well Would I make again? Yes but I would tweak a little as it was quite rich.
    J
    Jessica R.
    12 days ago
    (edited)
    I kind of never want to make it again, I kind of want to eat it everyday. This one confused me - it was unique and so different to pasta I’ve had before. I used single cream, extra tomato purée and a bit more honey; one lime ended up being enough. The breadcrumbs are an absolute must!
    T
    Tina F.
    15 days ago
    I’m not vegan but find double cream a little rich. Could half fat crème fraîche work?…
    S
    Suad B.
    15 days ago
    (edited)
    Normally, I’d reduce the amount of double cream and increase the amount of “starchy water” to give me a lighter consistency. Perhaps single cream rather than double cream can help too?
    A
    Anna K.
    2 months ago
    Not very aesthetic BUT sooo yummy!!!

    Xiengni Zhou

    As a passionate home cook and co-founder of Mama Yu's Chilli Oil, Xiengni (@xiensscran) is all about flavour and always cooked from the heart. Sharing three generations of recipes, her approach to food and family and what means is a breath of fresh air.

    Xiengni Zhou
    View Chef profile

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