Photo by Joseph Schamber

This creamy chili oil sauce comes together in the same time it takes to boil pasta.

Do you have a jar of chili oil on your counter? If you are just using it to top your frozen dumplings, you aren’t using it to its full potential, and this recipe will show you how. 

Chili oil, a concoction of dried peppers and aromatics fried and infused into oil, brings a lot more to the table than in-your-face heat.

Brands like Lao Gan Ma pack some of their oils with a myriad of savory and fermented flavorings, such as peanuts and soy beans. A sort of magic occurs when you utilize this originally Chinese ingredient in unlikely places.

Take this creamy chili oil pasta, for instance. If you fry tomato paste, shallots and garlic in this oil and blend it with heavy cream, you get a smooth, luxuriously rich sauce to coat your favorite pasta. The result is a dish that resembles a classic vodka sauce, just spicier, more savory and overall, more delicious.

To make this recipe, you will need an immersion blender, as it is ideal for emulsifying sauces and is convenient to clean.

The one I have used for the past three years is from NutriBullet and was only around $20. If you are trying to step up your game in the kitchen, this is an appliance you should get.

I also recommend using a very small pot to make the sauce. Not only is it easier to clean, but the smaller surface area also makes it easier to emulsify the sauce with the blender.

This recipe is the perfect weeknight meal, as it only takes about 30 minutes, and serves two people—enough to share with your roommate or save as leftovers.

Required supplies:

Medium pot, at least 4 quarts

Small saucepot, at least 1 quart

Immersion blender

For the Pasta:

2 quarts water

3 cups pasta, any shape

2 tbsp salt

For the Sauce:

1 tbsp olive oil

3 cloves garlic, coarsely chopped

1 shallot, diced

1 tbsp tomato paste

2 tbsp chili oil

2 tbsp soy sauce

1 tbsp honey

¼ cup heavy cream

Half a lemon, juiced

Toasted sesame seeds, for garnish

Chives, finely sliced for garnish

Instructions:

1. Bring water to a boil in a medium-sized pot and add salt. Add pasta* and cook according to package instructions.
2. Heat a small saucepot on medium-high. Add olive oil and cook shallots and garlic until fragrant and slightly caramelized, about 3-4 minutes.
3. Add tomato paste and cook until it begins to stick to the bottom, about 1-2 minutes. Before the tomato paste starts to burn, add chili oil. Reduce the heat to medium, scrape up any stuck-on tomato paste and cook for another 2 minutes.
4. Turn off the heat and add soy sauce and honey.
5. Blend the mixture with an immersion blender until a chunky paste forms. Then, stream in heavy cream until a smooth, cohesive sauce forms. It should have the consistency of a loose mayonnaise. Add lemon juice and blend until fully emulsified.
6. Once the pasta is finished cooking, strain it through a colander, optionally reserving about a quarter cup of pasta water to adjust the consistency of the sauce.
7. In the same medium pot, toss pasta with the sauce, optionally adjusting the consistency of the sauce with the pasta water and adding additional salt and pepper to taste.
8. Serve with toasted sesame seeds and sliced chives.

*My pasta recommendation is rotini, but rigatoni, penne or any longer shape of pasta works well with the recipe.

This story was written by Joey Schamber. He can be reached at [email protected].