Easy Italian Hot Red Pepper Chili Oil Spaghetti

Italian Red Pepper Oil Spaghetti is an easy weeknight dinner for those that enjoy spicy food made with peperoncino a.k.a. red pepper chili flakes! It’s made with only four ingredients you probably already have in your kitchen.

If this recipe sounds great, you’ll love my Pasta Pronto cookbook that has 20 Twenty Minute Pasta Recipes which includes this recipe in a printed paperback book. Get the digital copy if you prefer.

This pasta dish is similar to Spaghetti Garlic and Olive Oil a.k.a. Spaghetti Aglio and Olio but, with the addition of oil sauteed in garlic and red pepper flakes. This recipe is made with a southern Italian (which is where my parents were born) staple called Olio Santo which is made with extra virgin olive oil and red chili flakes and sometimes the addition of garlic cloves which is how I make this recipe.

With so many pasta dishes to choose from, why not add this to your list of easy weeknight, meatless dishes. It’s a classic Italian dish made with olio e peperoncino that’s tasty, cheap and easy! My 13 year-old had seconds of his dish and apparently had no problem with how spicy it is!

Additionally, spicy Italian red pepper oil (pictured below) is such a delicacy to go with crusty bread, pasta, sauces (both red and white), roasted peppers, mozzarella balls and more. If you like some spicy heat, you’re sure to like this quick and easy pasta recipe.

Be sure to have some fresh bread handy when you make it, because you’ll definitely want to try it immediately. It will be tempting when the aroma of garlic heating up in extra virgin olive oil and red chili peppers are filling your kitchen! Trust me on this.

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same. 

Italian Red Pepper Oil Spaghetti

Ingredients

*The full, printable recipe is in the recipe card below.

• crushed red pepper flakes (do not substitute chili powder)
• fresh garlic cloves
• extra virgin olive oil
• black pepper (optional)

Instructions Summary

1. First, make spaghetti according to package directions for al dente or firm. Set a timer and pour spaghetti (drain it) in a colander when it’s done cooking. Set aside 1/4 cup of cooking water in case you want to use it later to emulsify the pasta.
2. Meanwhile, put extra virgin olive oil in a large frying pan and begin to heat it on medium heat. 
3. Then, add the garlic cloves. When they begin to simmer, immediately heat to low low and add the crushed red pepper flakes and cook for about 90 seconds. Set a timer.
4. Next, add the hot drained to cooked pasta to the hot pepper oil mixture in the large frying pan and stir to combine.  Add 1/4 cup of the reserved pasta water to emulsify the pasta a bit, if desired. 
5. Garnish with Italian parsley and sprinkle with grated parmesan cheese, if desired.

Pro Tips

• Use the best quality extra virgin olive oil. It adds the most flavor.
• Use new crushed red pepper flakes. If your flakes are brownish, they’re too old and will not give off as much flavor.
• Double the recipe batch of chili oil and save it in small jars. Give them as holiday gifts.

This pasta dish is a great go-to pasta recipe for busy weeknights because it’s made with simple ingredients and comes together quickly. Also, the red pepper oil will last in a jar on your counter for a couple of weeks or store it in your refrigerator to lengthen the shelf life. It’s a wonderful holiday gift or put it in an Italian food gift basket! Add it to your list of quick and easy recipes you want to try. 

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