This amazingly creamy Chili Oil Spaghetti Recipe is a weeknight PASTA-BILITY

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Roughly chop the garlic and finely chop the onion.
2. Heat a sauté pan on medium. Add 2 tablespoons of chili oil, then the onion and garlic. Sauté for 6 to 7 minutes.
3. Add the salt and raw cashews and sauté for a few minutes. Add the water, stir and cook for another couple of minutes.
4. Carefully transfer the mixture to a blender and blend on high until smooth. Pour the sauce into a jar and let it cool. Set aside about 1 cup and refrigerate the rest; it keeps for up to 2 weeks.
5. Bring a pot of water to a boil for the noodles.
6. Return the pan to medium heat and add the chanterelles. Dry-sauté for 4 to 5 minutes. Add 1 tablespoon of chili oil, a pinch of salt and pepper to taste, and sauté for about 2 minutes. Set aside.
7. Boil the spaghetti for 1 minute less than the package instructions, stirring occasionally.
8. About a minute before the pasta is done, return the pan to medium heat and deglaze it with about 1/3 cup of pasta water. Carefully transfer the spaghetti to the pan.
9. Add about 1 cup of the cream sauce, toss well, and turn off the heat. Add a little water if the sauce is too thick.
10. Plate the spaghetti, top with basil leaves, pepper to taste and the sautéed chanterelles.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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