Chili Oil Pasta with Burrata
Dive into a bowl of Chili Oil Pasta with Burrata, where simplicity meets indulgence! This vibrant dish comes together with just a handful of ingredients, featuring a spicy kick from homemade chili oil and the creamy goodness of burrata that melts beautifully over the top. Perfect for a quick weeknight dinner, this pasta will have you savoring every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 7-8 garlic minced
🥛Dairy & Eggs(2)
- 1-2 Burrata cheese garnish with parsley, chili oil, and extra olive oil
- 1 cup heavy whipping cream (240 ml)
🫙Pantry Staples(4)
- 2 heaping teaspoons chili oil or chili crisp - more if you like (10 ml)chili crisp
- 1 olive oil
- 150 g pasta (5.29 oz)
- 1-2 cup or more pasta water (240-480 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(1)
- Optional garnish- chili oil / flakes and parsleyoptional
👨🍳 Instructions
- 1
Cook your pasta and salt water reserve a cup of pasta water in case the sauce gets too thick you can use it to thin out.
- 2
In a pan, add olive oil.
- 3
Sauté onion and minced garlic on low heat.
- 4
Adding your chili oil after about 30 seconds of sautéing the garlic.
- 5
Immediately after adding the chili oil, you can add in the heavy whipping cream and start stirring and let the sauce start to thicken. You can add Parmesan cheese to thicken the sauce.
- 6
Add salt.
- 7
Add in the pasta extra Parmesan cheese if you like stir and let everything become well incorporated keep the heat on medium otherwise the heavy cream will separate you want to cook everything on medium low heat.
- 8
You can use pasta water to thin out the sauce if it gets too thick.
- 9
Garnish with extra chili oil if you like it, spicy parsley and Parmesan cheese.
- 10
This pasta is best served hot.
💡 Pro Tips
- ✓Sauté minced garlic in oil for exactly 30 seconds on low heat (below 300°F) before adding chili oil, since garlic's allicin compounds scorch and turn bitter above this threshold in under a minute.timing30 seconds, below 300°F
- ✓Keep the heat at medium-low (around 275-300°F) once cream is added because heavy cream's fat globules and casein proteins destabilize and separate above 350°F, causing a greasy, broken sauce.technique275-300°F
- ✓Reserve pasta water at a ratio of about 1 cup per pound of pasta before draining, since its residual starch (roughly 1-2% concentration) acts as an emulsifier to re-bind a broken or overly thick cream sauce.ingredient1 cup per pound, 1-2% starch
- ✓Add grated Parmesan gradually in small handfuls off direct high heat, letting each addition melt fully, because dumping it in all at once causes casein proteins to clump and create a grainy texture instead of a silky emulsion.techniquesmall batches, off high heat
- ✓Let burrata sit at room temperature for 20-30 minutes before serving so its interior stracciatella filling flows freely when torn open, rather than staying cold and stiff from refrigeration at 38°F.timing20-30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chili Oil Pasta with Burrata
Dive into a bowl of Chili Oil Pasta with Burrata, where simplicity meets indulgence! This vibrant dish comes together with just a handful of ingredients, featuring a spicy kick from homemade chili oil and the creamy goodness of burrata that melts beautifully over the top. Perfect for a quick weeknight dinner, this pasta will have you savoring every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 7-8 garlic minced
🥛Dairy & Eggs(2)
- 1-2 Burrata cheese garnish with parsley, chili oil, and extra olive oil
- 1 cup heavy whipping cream (240 ml)
🫙Pantry Staples(4)
- 2 heaping teaspoons chili oil or chili crisp - more if you like (10 ml)chili crisp
- 1 olive oil
- 150 g pasta (5.29 oz)
- 1-2 cup or more pasta water (240-480 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(1)
- Optional garnish- chili oil / flakes and parsleyoptional
👨🍳 Instructions
- 1
Cook your pasta and salt water reserve a cup of pasta water in case the sauce gets too thick you can use it to thin out.
- 2
In a pan, add olive oil.
- 3
Sauté onion and minced garlic on low heat.
- 4
Adding your chili oil after about 30 seconds of sautéing the garlic.
- 5
Immediately after adding the chili oil, you can add in the heavy whipping cream and start stirring and let the sauce start to thicken. You can add Parmesan cheese to thicken the sauce.
- 6
Add salt.
- 7
Add in the pasta extra Parmesan cheese if you like stir and let everything become well incorporated keep the heat on medium otherwise the heavy cream will separate you want to cook everything on medium low heat.
- 8
You can use pasta water to thin out the sauce if it gets too thick.
- 9
Garnish with extra chili oil if you like it, spicy parsley and Parmesan cheese.
- 10
This pasta is best served hot.
💡 Pro Tips
- ✓Sauté minced garlic in oil for exactly 30 seconds on low heat (below 300°F) before adding chili oil, since garlic's allicin compounds scorch and turn bitter above this threshold in under a minute.timing30 seconds, below 300°F
- ✓Keep the heat at medium-low (around 275-300°F) once cream is added because heavy cream's fat globules and casein proteins destabilize and separate above 350°F, causing a greasy, broken sauce.technique275-300°F
- ✓Reserve pasta water at a ratio of about 1 cup per pound of pasta before draining, since its residual starch (roughly 1-2% concentration) acts as an emulsifier to re-bind a broken or overly thick cream sauce.ingredient1 cup per pound, 1-2% starch
- ✓Add grated Parmesan gradually in small handfuls off direct high heat, letting each addition melt fully, because dumping it in all at once causes casein proteins to clump and create a grainy texture instead of a silky emulsion.techniquesmall batches, off high heat
- ✓Let burrata sit at room temperature for 20-30 minutes before serving so its interior stracciatella filling flows freely when torn open, rather than staying cold and stiff from refrigeration at 38°F.timing20-30 minutes