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pasta with cream sauce and dried chilies
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Pasta with Chilies

This dish isn't just creamy, and cheesy, it's pretty darn fiery thanks to dried chilies! Add a little or a lot - you completely control the heat!
Course Main Course
Cuisine American
Diet Vegetarian
Keyword dried chilies, recipe with dried chilies, spicy pasta dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 896kcal
Author Robin Miller

Ingredients

  • 1 pound pasta of choice I used gemilli
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 10 to 15 dried chile de arbol chilies or more/less to taste
  • 2-3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese plus more for serving
  • Salt and freshly ground black pepper

Instructions

  • Cook the pasta according to the package directions, reserving 1/2 cup of the pasta cooking water.
  • Meanwhile, combine the olive oil and butter in a large skillet or saucepan over medium-low heat. When the butter has melted, add the chilies. Cook for 10 minutes, being careful not to burn the butter.
  • Add the garlic and oregano to the pan and cook for 1 minute. Add the cream. Simmer for 15 to 20 minutes, until the chilies have softened.
  • When the pasta has finished cooking, add it to the pan. Stir to coat. If necessary, add some or all of the reserved pasta cooking water.
  • Fold in the cheese. Season to taste with salt and black pepper.
  • Serve with extra parmesan cheese on the side.

Nutrition

Calories: 896kcal | Carbohydrates: 90g | Protein: 21g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 296mg | Potassium: 398mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1935IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 2mg