Chinese-Italian Creamy Chili Oil Pasta

Name: Chinese-Italian Creamy Chili Oil Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Chinese, Italian
Ingredients: 4 oz Pancetta (chopped into small cubes); 8 oz Pasta (I used ziti; reserve 1 cup pasta water); 1 tsp Olive Oil; 1 tbsp Crushed Sichuan Peppercorns (I took whole peppercorns, added them to a bag, and crushed with the side of a small pot ); 1 Shallot (chopped); 4 cloves Garlic (minced); 3/4 tsp Red Pepper Flakes (adjust to taste); 2 tbsp Tomato Paste; 1/4 cup Shaoxing Wine (can also use Dry Sherry or Mirin); 1/2 tsp Sugar; 1/2 tsp Salt; 1/4 tsp White Pepper; 1/4 tsp Chinese Five Spice; 14 oz Crushed Tomatoes; 1 tbsp Chili Oil (adjust to taste); 1/2 cup Heavy Cream; Parmesan Cheese and Green Onions (to serve)

7 steps

Prep:10minCook:35min

An exciting fusion of Chinese and Italian flavors in one delicious pasta dish!

Updated at: Sat, 23 Nov 2024 21:36:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories717.4 kcal (36%)

Total Fat34.9 g (50%)

Carbs74.6 g (29%)

Sugars12.5 g (14%)

Protein23.5 g (47%)

Sodium1362.9 mg (68%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

4 ozPancetta

chopped into small cubes

8 ozPasta

I used ziti, reserve 1 cup pasta water

1 tspolive oil

1 TbspSichuan Peppercorns

Crushed, I took whole peppercorns, added them to a bag, and crushed with the side of a small pot

¾ tspRed Pepper Flakes

adjust to taste

2 Tbsptomato paste

¼ cupShaoxing Wine

can also use Dry Sherry or Mirin

½ tspsugar

½ tspsalt

¼ tspwhite pepper

¼ tspchinese five spice

14 ozcrushed tomatoes

1 TbspChili Oil

Instructions

Step 1

Heat a large, high-rimmed pan over medium heat. Add the cubed pancetta and cook for 8-10 minutes until crispy, but not burned. Remove to a plate.

Step 2

Meanwhile, cook pasta according to package instructions. Make sure to reserve about 1 cup of pasta water.

Step 3

In the same pan, add a drizzle of olive oil and the crushed Sichuan peppercorns. Cook for 1 minute. Then mix in the shallot and garlic and cook for another minute, stirring often. Add the red pepper flakes and cook another minute, stirring often.

Step 4

Add the tomato paste and stir to combine. Cook for 3-4 minutes until the tomato paste darkens. Pour in the Shaoxing wine to deglaze the pan. Scrape up any stuck bits on the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes.

Step 5

Mix in the sugar, salt, white pepper, and Chinese five spice. Then mix in the crushed tomatoes and chili oil. Simmer for 5 minutes.

Step 6

Turn the heat to low and pour in heavy cream. Stir until well combined. Add the cooked pasta and pasta water as needed to thin out the sauce. Mix in the set aside pancetta.

Step 7

Divide among bowls. Top with freshly grated parmesan cheese and sliced green onions to serve.

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