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.

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.