Serves 1
Directions
- 1Salt the water for the pasta.
- 2Bundle up the linguini and twist it before dropping it into the salted boiling water to prevent sticking.
- 3Finely dice the shallots.
- 4Mince the garlic.
- 5Add olive oil to a hot pan.
- 6Cook down the diced shallots on medium heat.
- 7Add the minced garlic to the pan with the cooked shallots and manage the heat to avoid burning.
- 8Add a generous amount of tomato paste to the pan and cook it down to remove the raw flavor.
- 9Add chili flakes to the pan, adjusting the quantity to your preferred spice level.
- 10Once a deep red color is achieved, add heavy cream to the pan and mix slowly until it transforms into a beautiful color.
- 11Grate Parmesan cheese into the sauce until it feels right.
- 12Add the al dente linguini and a splash of pasta water to the sauce.
- 13Mix the pasta with the sauce until it's well coated.
- 14Serve and enjoy the spicy linguini pasta.
Ingredients
- Linguini
- Shallots
- Garlic
- Olive oil
- Tomato paste
- Chili flakes
- Heavy cream
- Parmesan
- Pasta water
Equipment
PotSharp knifeCutting boardPanWooden spoon
Tips
- The goal is to make the shallots look like this so they essentially melt in the sauce.
- To achieve this, you might shed a couple of tears.
- Make sure you're managing your heat; do not burn this. Then it becomes your pasta recipe and not mine.
- Very importantly, you gotta cook this down to remove that raw tomato paste flavor.
- This is when you're going to make it as spicy as you like.
- Just slowly start mixing and just watch it transform into that beautiful color.
- It's time to parmesan it until it feels right.
- I'm just going to get it lost in that beautiful sauce.
- Always, now Bismillah.
- That is just packing flavor.
- Cook your pasta, you're going to turn your water into the ocean.
- I'm going to bundle up the linguini and just give it a nice twist, and then when I drop it in, it will spread out and prevent sticking.
- For this recipe, you can use red onion, but I prefer using shallots.
- You want to grab your sharpest knife and get the finest dice.
- Now your heartburn's going to get the same type of love, but you should already know how to do that.
- Now, in a hot pan, we're going to start off with some good olive oil.
- And then on a medium heat, we're going to cook down our shallots.
- Then just a few minutes later, you're going to slide in your minced heartburn.
- Now once the aroma starts talking to your nose, get generous with tomato paste.
- Now, at this time, you're going to add in your chili flakes.
- And once you get a nice red deep color, it's time for your heavy cream.
- Then I added my al dente linguini, a splash of pasta water.
- And as always, now Bismillah."
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