This is the perfect bowl of pasta to sit down with when you're low on ingredients or don't know what to make for dinner. It comes together in about 20 minutes and uses lots of pantry and refrigerated ingredients that you'll most likely have on hand. You're going to love this chili crisp pasta made with spaghetti, butter, miso and of course the star of the dish - chili crisp. The miso provides lots of depth to the dish and the chili crisp packs all the flavour.

Ingredients

This chili crisp spaghetti is super low on ingredients and still packs a punch. Here's what you'll need to make this.

• unsalted butter
• chili crisp
• light tamari (or light soy sauce)
• yellow miso paste
• spaghetti (gluten-free if needed)
• lacinato kale (or curly kale, baby spinach or other green leafy vegetable)
• toasted sesame seeds
• chopped nori
• chopped cilantro

Which chili crisp to use?

If you haven't tried chili crisp, you're in for a treat! Once you try it, I almost guarantee that you'll be hooked. I love using one that has garlic in it as well, but pretty much any kind will do.

You'll be amazed how quickly it can disappear and how easily it can be added to so many recipes.

The one I use in this recipe and LOVE is from the brand cc spicy, I use the garlic chili oil. It's local to Toronto and I love that it's made with avocado or extra virgin olive oil. You can find it here!

I've heard great things about Momofuku chili crunch as well as the Trader Joe's version here.

You can find so many varieties online, or in Asian grocery stores.

How to Make Chili Crisp Pasta

One of the best things about making this chili crisp spaghetti is how easy it is to make. It's also really versatile, so feel free to make swaps depending on what you have on hand. The essentials are miso and chili crisp and of course, some kind of noodle or pasta.

In a large skillet, over medium-low heat, combine the butter, chili crisp and tamari, stirring with a wooden spoon. Cook until melted and the butter is starting to foam, increasing the heat as needed.

Reduce the heat to low and then add the miso. Stir constantly until incorporated and then remove the skillet from the heat and set aside.

In a large pot of boiling salted water, cook the spaghetti two minutes less than the package directions. Reserve about 1/2 to 3/4 cup pasta water. Drain the spaghetti and set aside.

Bring the skillet with the chili miso butter back to low heat. Add the kale and toss to combine.

Add the spaghetti to the skillet and toss with the sauce to coat. Add pasta water as needed to loosen and coat the pasta (you'll probably only need about 1/3 cup or so). Continue tossing everything for about one to two minutes over medium-low heat.

Remove the pasta from the heat and divide onto plates. Top with sesame seeds, nori and cilantro. Enjoy!

Tips for Making The Tastiest Chili Crisp Spaghetti

• Have things ready to go: because this recipe is quite simple to prep, it's best to have things ready to go before you get started. It moves quickly, so it's best to be prepped and ready to cook.
• Toast the sesame seeds: they just taste better toasted. You can prep these well in advance and keep them stored in a sealed container until you're ready to use.
• Add in some greens: You'll barely notice them in this pasta because it's so flavourful, but it adds some nutrition and it's super easy to throw something in. I'd recommend slicing the kale thin so it easily blends in.
• Don't let the miso burn: you want to preserve the nutritional benefits of miso paste, so only add it to the butter on low heat and once it's stirred in and incorporated, remove it from the heat.
• Add some garlic: if the chili crisp you're using doesn't have garlic, add some thinly sliced garlic to the butter/chili crisp and sauté until crispy, being careful not to let it burn.

Substitutions

• Gluten-free: use any type of gluten free noodle or spaghetti.
• Noodles: rather than using spaghetti, use your favourite noodles instead.
• Dairy-free: use a vegan butter replacement, or ghee if that works for you.
• No kale: use baby spinach, collard greens, swiss chard, Chinese broccoli, broccoli rabe, or mustard greens instead.

More Noodle and Pasta Recipes to Try:

I really, really love noodles, so be sure to check out these other fun recipes!

• Cold Noodle Salad with Spicy Peanut Thai Red Curry Sauce
• Pasta with Burrata and Sausage
• Soba Noodles with Peanut Sauce and Crunchy Celery
• Sweet Potato Noodles with Cashew Cream Sauce and Bacon
• Healthy Pad Thai
• Chicken Noodle Salad with Thai Bang-Bang Sauce
• Instant Pot Ramen with Crispy Pork

Are you ready to make this chili crisp pasta? Let's get to it!

As always, if you make this chili crisp spaghetti please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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