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.
This chili crisp spaghetti is super low on ingredients and still packs a punch. Here's what you'll need to make this.
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!
You can find so many varieties online, or in Asian grocery stores.
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!
I really, really love noodles, so be sure to check out these other fun recipes!
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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This chili crisp pasta is made with a miso butter, plenty of chili crisp and has some kale too. Plus, it's ready in about 20 minutes!
Keep leftovers in a sealed container in the fridge and reheat in a nonstick skillet over low heat. Add extra butter/chili crisp as needed because noodles soak up everything.