Chili Garlic Butter Pasta
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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!
I love a simple pasta, it can be a life saver on those busy weeknights! This recipe for Chili Garlic Butter Pasta is simplicity at its finest. Hosting a big fusion of Italian and Asian flavors by using only a handful of simple ingredients.
This pasta couldn’t get any easier! Rich butter flavored with a hint of spice from the red pepper flakes, umami flavor from the oyster and soy sauce and aromatic garlic – think of this dish as an amplified, more “adult” version of butter noodles.
- Spaghetti – Or any type of pasta you like.
- Butter – Unsalted.
- Garlic – As much or little as you like.
- Red pepper flakes – Use more, less, or or none at all.
- Soy sauce – I like to use low sodium.
- Oyster sauce – Use hoisin mixed with soy sauce for a substitute.
- Parmesan cheese – Lots of freshly grated Parmesan cheese.
How to make chili garlic butter pasta
- 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.
What kind of pasta can I use?
Checking out your pantry, trying to use up some already opened packages of pasta? This easy sauce will be delicious on so many different types of noodles! Long noodles such as fettuccine, spaghettini, linguini are my favorite, but short shapes such as penne, rotini, farfalle will also work.
This simple sauce will also work well on tortellini, ravioli, egg noodles, even ramen! Cook the noodles al dente, toss, and enjoy.
What else can I add?
The way these beautiful butter noodles glisten is just begging for some mix-ins. You can make this veggie forward, add some meat, a little of both. Here are my favorite quick adds for a simple pasta dish like this:
- Peas
- Shredded carrot
- Mushrooms
- Onion
- Shrimp
- Asparagus
- Ground meat
- Chicken breast
- Steak
Leftovers
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.
Check out these scrumptious pasta recipes:
- Easy Chicken Alfredo Pasta Bake
- Pasta Primavera
- Aglio e Olio
- Easy Beef Lasagna
- Italian Shrimp Bake
- Spaghetti Bolognese
- Cheesy Taco Pasta
- Pasta Puttanesca
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Chili Garlic Butter Pasta
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe adapted from Marion’s Kitchen
