Try this creamy Spaghetti Aglio Olio e Peperoncino Risottati, a delightful twist on a classic Italian recipe.

Spaghetti Aglio Olio e Peperoncino Risottati

Spaghetti Aglio Olio e Peperoncino is always a crowd-pleaser, but have you tried it in this version? The Spaghetti Aglio Olio e Peperoncino Risottati is an equally simple and quick variant that will surprise you with its creamy and enveloping texture! No cream or fresh cheese needed… the trick lies in finishing the pasta cooking in the pan with the sauce, allowing it to absorb all the flavor, just like a risotto. The ingredients remain true to the original recipe: just garlic, oil, chili, and a sprinkle of parsley for a dish that is as simple as it is flavorful!

Try the Spaghetti Aglio Olio e Peperoncino Risottati and don’t miss out on other delicious variations, such as:

• Linguine Aglio Olio e Peperoncino with Shrimp
• Creamy Aglio Olio e Peperoncino Pasta
• Fermented Garlic Spaghetti with Bottarga

Ingredients

• 400g of spaghetti
• 4 cloves of garlic
• 1-2 red chili peppers
• 60ml of extra virgin olive oil
• Fresh parsley, finely chopped
• Salt, to taste
• Water, for cooking

Instructions

1. Start cooking the spaghetti in a large pot of boiling salted water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic and chili peppers to the skillet, cooking until the garlic is golden and fragrant.
4. Once the spaghetti is al dente, reserve a cup of pasta water and drain the rest.
5. Add the drained spaghetti to the skillet, mixing well to combine with the garlic and chili oil.
6. Gradually add the reserved pasta water, stirring continuously until the pasta absorbs the broth and becomes creamy.
7. Finish with freshly chopped parsley and serve immediately.

Total Time

20 min

Cuisine

Italian