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.
Serves
2
Rigatoni
Banana Shallot
Garlic Clove
Sichuan Peppercorn
Butter
Chilli Oil
Tomato Purée
Double Cream
Lime
Honey
Light Soy Sauce
Coriander
Grated Parmesan
Panko Breadcrumbs
Olive Oil
Salt
Black Pepper
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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.
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Notes (5)
D
Danny D.
4 days ago
OMG! This is the most delicious pasta I've ever had! I made 5 portions (4 to leave for the rest of the week), and once I had the first bowl I knew I had to finish the rest! It made me soo giddy from the excitement of the taste! WOW!
P.S. I grilled some peppers and tomatoes and blended them to use with the tomato paste. I couldn't find the breadcrumbs or any cheese because I was using up what I had in my cupboards! I can't imagine this levelled up by actually using all the ingredients; I think I would cry and melt with pure happiness.
A
Andy L.
a month 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.
a month 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.
2 months ago
I’m not vegan but find double cream a little rich. Could half fat crème fraîche work?…
S
Suad B.
2 months 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.
4 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.