I’ve combined my two favourite loves (Mama Yu’s Chilli Oil and pasta) to create this dish and you’re gonna become addicted to it. Picture creamy chilli oil pasta that’s sweet, spicy and a little tangy with a hint of Sichuan peppercorns, topped with a coriander panko mix.
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Serves
2
Rigatoni
Banana Shallot
Garlic Clove
Sichuan Peppercorn
Butter
Chilli Oil
Tomato Purée
Double Cream
Lime
Honey
Light Soy Sauce
Coriander
Grated Parmesan
Panko Breadcrumbs
Olive Oil
Salt
Black Pepper
Serves
2
Rigatoni
Banana Shallot
Garlic Clove
Sichuan Peppercorn
Butter
Chilli Oil
Tomato Purée
Double Cream
Lime
Honey
Light Soy Sauce
Coriander
Grated Parmesan
Panko Breadcrumbs
Olive Oil
Salt
Black Pepper
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Step 1.
Bring a pot of salted water to the boil. Add the pasta and cook until al dente. Drain the cooked pasta, reserving some of the starchy cooking water.
Step 2.
Meanwhile, mince the shallot and garlic.
Step 3.
Tip the Sichuan peppercorns into a small frying pan and toast over a low-medium heat for a few mins until fragrant and starting to smoke. Remove from the heat and grind in a pestle and mortar.
Step 4.
Add the butter to the same pan and, once melted, add the minced garlic and shallot. Fry until softened. Add the chilli oil and fry for 2 mins. Add the ground Sichuan peppercorns, tomato purée, double cream, the juice of both limes, the honey and soy sauce. Mix well until the sauce starts to thicken.
Step 5.
Roughly chop the coriander and add three-quarters of it to the sauce along with 3/4 of the grated Parmesan. Stir well. Add the pasta and a ladle of starchy water, mixing until glossy. Season with salt and pepper.
Step 6.
Add the olive oil to a separate pan set over a low-medium heat, then tip in the panko and fry until golden. Remove from the heat and add the remaining coriander and parmesan.
Step 7.
Top your pasta with coriander panko and enjoy.
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Anna K.
a year ago
Not very aesthetic BUT sooo yummy!!!
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