# Spicy Linguini Pasta

This recipe is for a spicy linguini pasta dish packed with flavor.

- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- Linguini
- Shallots
- Garlic
- Olive oil
- Tomato paste
- Chili flakes
- Heavy cream
- Parmesan
- Pasta water

## Instructions

1. Salt the water for the pasta.
2. Bundle up the linguini and twist it before dropping it into the salted boiling water to prevent sticking.
3. Finely dice the shallots.
4. Mince the garlic.
5. Add olive oil to a hot pan.
6. Cook down the diced shallots on medium heat.
7. Add the minced garlic to the pan with the cooked shallots and manage the heat to avoid burning.
8. Add a generous amount of tomato paste to the pan and cook it down to remove the raw flavor.
9. Add chili flakes to the pan, adjusting the quantity to your preferred spice level.
10. Once a deep red color is achieved, add heavy cream to the pan and mix slowly until it transforms into a beautiful color.
11. Grate Parmesan cheese into the sauce until it feels right.
12. Add the al dente linguini and a splash of pasta water to the sauce.
13. Mix the pasta with the sauce until it's well coated.
14. Serve and enjoy the spicy linguini pasta.

## Equipment

- Pot
- Sharp knife
- Cutting board
- Pan
- Wooden 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."

## Source

- Original video: https://youtube.com/shorts/_8Px0HbxGqI?si=T_-zuExTA0k0lBjA
- Recipe page: https://www.cliprecipe.com/recipe/ae43506e-446a-40ae-baa7-4ca2c541ac79
- Extracted: 2025-07-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt