Chili Crisp Spaghetti Recipes

CHILI SPAGHETTI

Steps:

• Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
• Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

SHRIMP AND NOODLES WITH CHILI CRISP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
• Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
• Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
• Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
• Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

HOMEMADE CHILI CRISP

Steps:

• Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
• Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
• Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

CHILI SPAGHETTI

Steps:

• Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

CHILI SPAGHETTI

Steps:

• Cook spaghetti as directed on package.
• While spaghetti is cooking, cook beef and onion in 3 quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce, chili powder and salt; breaking up tomatoes.
• Cook, uncovered, over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
• Drain spaghetti; divide among dinner plates.
• Top with chili mixture; sprinkle with cheese.

CHILI CRISP SPAGHETTI

Steps:

• Boil a large pot of generously salted water. Once boiling, cook pasta to al dente (according to package directions). Reserve 1 cup of pasta water, then drain pasta and set aside.
• Return pasta pot to medium-high heat. Add in the chili crisp, butter, and garlic. Once the butter has melted, add the scallions and sauté until sizzling and a slightly golden (about 1 minute).
• Slowly add in the pasta water, a little bit at a time, stirring quickly so that it absorbs into the chili mixture and forms a sauce.
• Add the cilantro and pasta and toss until the spaghetti is well-coated. Salt the pasta to taste and serve immediately.