Chili Garlic Butter Pasta

4.47 from 69 votes

Chili Garlic Butter Pasta

Chili Garlic Butter Pasta - a simple made pasta with a fusion of Italian and Asian flavors. Aromatic garlic and spicy red pepper flakes add a bit of zing to this delectable butter sauce with an Asian flair. Pair with your favorite noodles and bask in the glory of the dish's simplicity!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: Asian, Italian

Keyword: chili garlic butter pasta, chili garlic pasta

Servings:

Calories: 764kcal

Ingredients

1 pound spaghetti
½ cup butter unsalted
8 cloves garlic chopped
2 teaspoon red pepper flakes
⅔ cup soy sauce low sodium
¼ cup oyster sauce
1 cup Parmesan cheese freshly grated

US Customary - Metric

Instructions

Cook spaghetti: Cook spaghetti according to package instructions until al dente. Reserve about a cup of pasta water.
Make the sauce: Meanwhile, add butter to a skillet and melt over medium heat. Add the garlic and red pepper flakes and cook for about a minute. Make sure the heat is on medium so as not to burn the garlic. Add the soy sauce and oyster sauce to the skillet and stir everything together.
Stir in the pasta: Add the pasta to the skillet and toss, still over medium heat, until the pasta becomes glossy and sauce envelops the pasta, could take a couple minutes. If you find the pasta is too dry, add in some of the pasta water as needed, though there should be enough sauce. Finally, add the parmesan cheese and stir everything together.

Notes

Transfer leftover pasta to an airtight container and store in the fridge up to 5 days. Reheat either in the microwave, or on the stovetop. To reheat on the stovetop, add the pasta with a splash of water or broth to a skillet over medium heat. Toss often until the pasta is heated through. You can add an extra tbsp or two of butter before serving.
While you can freeze pasta, I don't always recommend it. The noodles will soften quite a bit after freezing and thawing. If you don't mind the change in texture, you can keep the pasta in the freezer for 1-2 months.

Nutrition