Creamy Chili Oil Spaghetti
This Creamy Chili Oil Spaghetti is one of those recipes that hits the spot when you’re craving something indulgent, but still want an easy dinner you can whip up in less than 30 minutes. The sauce is rich and silky from the cream, while the chili oil adds just the right amount of heat and savoury depth. Chili oil is sort of unexpected in a creamy pasta dish like this one, and that’s exactly what makes it so exciting to me.
Homemade chili oil—like my Aunt Lily’s recipe—really shines here since the ingredient list is so simple. It’s surprisingly easy to make a batch of super flavourful chili oil, but your favourite store-bought version works perfectly for an even quicker dinner.
Be sure to save some pasta water, as a small splash brings everything together into a perfectly glossy sauce that clings to every strand of spaghetti. Green onions and sesame seeds add a fresh, crunchy finish that I’m obsessed with. The result is a cozy, comforting pasta that feels special but still comes together effortlessly.
Why You’ll Love this Recipe:
- An unexpected combo: Chili oil might not be the first ingredient you think of for a creamy pasta, but its savoury heat works so well with the rich, silky sauce.
- Ready in less than 30 minutes: The sauce comes together while the spaghetti cooks, making this an easy option for busy weeknights.
- Made with minimal ingredients: You only need a handful of simple ingredients to create a pasta that still feels special and full of flavour.
- Easy to customize: Start with a small amount of chili oil for a milder sauce, or add more to make it as spicy as you like.
Prep for Creamy Chili Oil Spaghetti:
- Make the Chili Oil: If you don’t already have a batch of chili oil on hand, it can be made ahead of time for convenience and then stored in the fridge. If you’re making it fresh for this dish, it’s best to make it before the pasta starts boiling so that you’re not juggling too many pans!
- Rinse and chop the dark + light green parts of the scallions for garnishing.
How to Make Crunchy Ramen Noodle Salad:
Step One: Make the Chili Oil
Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it’s ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Check out the original Aunt Lily’s Chili Oil page for more detailed steps.
Skip this step if you already have chili oil on hand!
Step Two:
Bring a large pot of water to a boil, add a good pinch of salt, and cook the pasta until just al dente. Before draining, reserve ½ cup of the starchy pasta water.
Step Three:
While the pasta cooks, add 1-2 tablespoons of chili oil to a large pan over medium-low heat and let this melt. If you’re not sure how much spice you want, start with 1 tablespoon, and you can always add more to taste later on.
Step Four:
Pour in the heavy cream and bring the sauce to a gentle bubble, stirring frequently.
Step Five:
Add the cooked spaghetti directly into the sauce and toss to coat. Add splashes of the reserved pasta water as needed, tossing until the sauce is glossy and reaches your desired consistency.
Step Six:
Serve into bowls and garnish with sliced green onions, a sprinkle of sesame seeds, and a pinch of red pepper flakes if you want more spice.
Substitutions for Creamy Chili Oil Spaghetti:
Spaghetti: I love a long pasta here, so any type of spaghetti or linguine is perfect. A short shape works too if that’s what you have in the pantry.
Chili oil: Your favourite jar of chili crisp/oil will work here if you don’t want to make it yourself. If you don’t already have a recipe you love, Aunt Lily’s homemade version is seriously worth making.
Heavy cream: Light cream or half-and-half can be subbed in for a lighter take on the sauce. You can also use your favourite non-dairy cream for a vegan version.
How to Store Creamy Chili Oil Spaghetti:
This spaghetti is best enjoyed fresh, as creamy pasta sauces unfortunately don’t always reheat perfectly.
To store leftovers, let the pasta cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
Reheat gently in a pan over medium-low heat, adding a splash of fresh cream or broth as needed to loosen the sauce and help bring it back together.
This chili oil pasta truly hits the spot. Tag me on social if you try it out, @britacooks! xx
Creamy Chili Oil Spaghetti
Ingredients
Ingredients
- ½ lb spaghetti
- Salt
- 1-2 tbsp chili oil (adjust for spice preference)
- ½ cup heavy cream
- ½ cup reserved pasta water
- Garnish: sliced green onions, sesame seeds, and red pepper flakes
Aunt Lily’s Chili Oil Ingredients
- ½ cup neutral oil peanut, avocado, vegetable, or canola
- 1 tsp sesame oil optional
- ¼ cup red pepper flakes
- 1 tbsp sesame seeds
- 1 garlic clove minced
- 1 tsp fresh ginger minced
- 1 tsp sugar
- ½ tsp salt
- Optional: cinnamon stick
Instructions
- Make the Chili Oil: Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it’s ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Check out the original Aunt Lily’s Chili Oil blog post for more detailed steps. Skip this step if you already have chili oil on hand!
- Bring a large pot of water to a boil, add a good pinch of salt, and cook the pasta until just al dente. Before draining, reserve ½ cup of the starchy pasta water.
- While the pasta cooks, add 1-2 tablespoons of chili oil to a large pan over medium-low heat and let this melt. If you’re not sure how much spice you want, start with 1 tablespoon, and you can always add more to taste later on.
- Pour in the heavy cream and bring the sauce to a gentle bubble, stirring frequently.
- Add the cooked spaghetti directly into the sauce and toss to coat. Add splashes of the reserved pasta water as needed, tossing until the sauce is glossy and reaches your desired consistency.
- Serve into bowls and garnish with sliced green onions, a sprinkle of sesame seeds, and a pinch of red pepper flakes if you want more spice.
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