This Chili Garlic Pasta combines slow-caramelized onions and shallots with chili oil, fresh garlic, and heavy cream for a rich, spicy sauce that elevates a simple weeknight meal. The balance of sweet caramelized aromatics and fiery chili heat makes it craveable and deeply flavored.
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In a large pan over medium heat, melt the butter. Add the sliced onions and shallots.
Season with salt and add the chili oil. Cook low and slow, stirring occasionally, until the onions and shallots are deeply caramelized.
Once the onions have reduced in size and are soft, add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the rice vinegar and chili crisp, stirring to combine.
Pour in the heavy cream and stir gently, bringing the sauce to a light bubble.
Reduce the heat to low and stir in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth.
While making the sauce, cook spaghetti in salted water until slightly undercooked (al dente).
Add the al dente spaghetti directly to the sauce in the pan.
Add a splash of the reserved pasta water and toss everything together until the pasta is well-coated and the sauce thickens to your liking.
To serve, garnish with additional chili crisp, more grated Parmesan cheese, and freshly chopped cilantro.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water or cream to restore sauce consistency. Chili oil and crisp may soften over time but flavor persists.
Yes. Caramelize the onions and shallots up to 2 days ahead, refrigerate in an airtight container, then reheat gently before finishing the sauce.
Chili oil is a liquid infused with chili peppers; chili crisp is oil with crispy chili flakes and seeds. Both add heat and flavor, but chili crisp adds texture. Use either or both.
Yes. Any medium pasta shape works—penne, rigatoni, or spaghetti are all excellent choices. Avoid very small shapes, which won't hold the creamy sauce as well.
Keep heat at medium to medium-low, avoid boiling the cream, and stir gently. Add cream off heat if needed, then warm through on low.
Substitute heavy cream with full-fat coconut milk or cashew cream for a similar richness. Omit Parmesan or use a dairy-free alternative.
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