Spicy Linguini Pasta

Serves 1
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Directions

  1. 1Salt the water for the pasta.
  2. 2Salt the water for the pasta.
  3. 3Salt the water for the pasta.
  4. 4Bundle up the linguini and twist it before dropping it into the salted boiling water to prevent sticking.
  5. 5Bundle up the linguini and twist it before dropping it into the salted boiling water to prevent sticking.
  6. 6Bundle up the linguini and twist it before dropping it into the salted boiling water to prevent sticking.
  7. 7Finely dice the shallots.
  8. 8Finely dice the shallots.
  9. 9Finely dice the shallots.
  10. 10Mince the garlic.
  11. 11Mince the garlic.
  12. 12Mince the garlic.
  13. 13Add olive oil to a hot pan.
  14. 14Add olive oil to a hot pan.
  15. 15Add olive oil to a hot pan.
  16. 16Cook down the diced shallots on medium heat.
  17. 17Cook down the diced shallots on medium heat.
  18. 18Cook down the diced shallots on medium heat.
  19. 19Add the minced garlic to the pan with the cooked shallots and manage the heat to avoid burning.
  20. 20Add the minced garlic to the pan with the cooked shallots and manage the heat to avoid burning.
  21. 21Add the minced garlic to the pan with the cooked shallots and manage the heat to avoid burning.
  22. 22Add a generous amount of tomato paste to the pan and cook it down to remove the raw flavor.
  23. 23Add a generous amount of tomato paste to the pan and cook it down to remove the raw flavor.
  24. 24Add a generous amount of tomato paste to the pan and cook it down to remove the raw flavor.
  25. 25Add chili flakes to the pan, adjusting the quantity to your preferred spice level.
  26. 26Add chili flakes to the pan, adjusting the quantity to your preferred spice level.
  27. 27Add chili flakes to the pan, adjusting the quantity to your preferred spice level.
  28. 28Once a deep red color is achieved, add heavy cream to the pan and mix slowly until it transforms into a beautiful color.
  29. 29Once a deep red color is achieved, add heavy cream to the pan and mix slowly until it transforms into a beautiful color.
  30. 30Once a deep red color is achieved, add heavy cream to the pan and mix slowly until it transforms into a beautiful color.
  31. 31Grate Parmesan cheese into the sauce until it feels right.
  32. 32Grate Parmesan cheese into the sauce until it feels right.
  33. 33Grate Parmesan cheese into the sauce until it feels right.
  34. 34Add the al dente linguini and a splash of pasta water to the sauce.
  35. 35Add the al dente linguini and a splash of pasta water to the sauce.
  36. 36Add the al dente linguini and a splash of pasta water to the sauce.
  37. 37Mix the pasta with the sauce until it's well coated.
  38. 38Mix the pasta with the sauce until it's well coated.
  39. 39Mix the pasta with the sauce until it's well coated.
  40. 40Serve and enjoy the spicy linguini pasta.
  41. 41Serve and enjoy the spicy linguini pasta.
  42. 42Serve and enjoy the spicy linguini pasta.

Ingredients

  • Linguini
  • Linguini
  • Linguini
  • Shallots
  • Shallots
  • Shallots
  • Garlic
  • Garlic
  • Garlic
  • Olive oil
  • Olive oil
  • Olive oil
  • Tomato paste
  • Tomato paste
  • Tomato paste
  • Chili flakes
  • Chili flakes
  • Chili flakes
  • Heavy cream
  • Heavy cream
  • Heavy cream
  • Parmesan
  • Parmesan
  • Parmesan
  • Pasta water
  • Pasta water
  • 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."