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Cooking Notes
Blodwyn
Do you have a Trader Joe’s near you? You can get an 8 ounce box of shelf-stable whipping cream there. I keep a few boxes in the pantry. It’s perfect when you just need a small amount of cream.
Independent Observer
I'd recommend putting some minced garlic and sliced mushrooms into the butter and chili crisp combo and sauté over medium heat for around 30 seconds (do not brown garlic). Heat the cream and melt a dollop of gorgonzola into it before adding it to the butter, garlic and mushrooms (and go easy on the gorgonzola since you don't want it to dominate the entire dish).
Betsy Teutsch
now that I have a induction cooktop, the water boils in a minute, tops. It is so fast it requires reorganizing cooking strategies. Love it!
ReadyAbout
This tastes like a decadent dish you'd pay a lot for in a restaurant. I diluted the heavy cream a bit: 1/2 half and half, 1/2 heavy cream. Next time I will toss in some more spinach. I added garlic slices while sautéing the butter/chile crisp. Next time I will add mushrooms as well. Definitely add chile crisp on top when plating the dish - SO good!
Pixie
Heated the butter, added shrimp and garlic. Sautéed shrimp til pink. I then removed shrimp from pan, set aside. Followed other directions exactly. Added shrimp back in at the end. Delicious and easy.
Martha Pacitti
I am familiar with chili condiments but have not heard of "chili crisp." Can anyone enlighten me or provide a photo of how this product is sold? Many thanks in advance! Also, love the idea of garlic in this dish (Vitamin G as it is known in my house).
Berk
Used kite hill cream cheese instead of heavy cream and Miyoko butter to make this vegan. Had kale from the garden rather than spinach. Really great: the sauce, just spicy enough, coated the fettuccine perfectly.
Allison
Chili Crisp - if you have time, Momof*cku has the most amazing chili crisp on the market in my opinion but you have to order online and it ships. They have several different types and spice levels so if you're unfamiliar, just start with their original. After awhile, you'll use it like Americans do ketchup or ranch dressing....at anytime, on anything, anywhere, breakfast, lunch and dinner. :-)
bbb
Can this be done using pasta water or butter instead of cream?
smernit
Made this tonight. Used whole milk instead of cream and upped the chili crisp. It was GOOOOODDDDD. Will def make again.
Wordsworth from Wadsworth
Go easy on the chili crisp. It does not taste really hot, but it builds on the palate.I think this a great, inventive, easy dish, and All American drawing from different traditions. I love floggin' down new pasta dishes. But my waistline does not.
Umm, okay.
Maybe it's because I used Parmigiano Regianno. Maybe it's because I added a little garlic (per a reader suggestion, gratz!) Maybe it's because I made the full amount of sauce for half the amount of pasta called for. Whatever. This is a KEEPER!
David410
Great recipe. Substituted silken tofu blitzed in a bullet blender for the heavy cream (added a bit of water). Whole wheat pasta... Tasted great, good protein, less empty carbs. Used jarred Momokufu chili crisp - super simple.
Kathryn
Tried this as written and was a hit for a quick meal last night. Used one tablespoon of chili crisp, but will use two next time—the cream mitigates the heat. Tip, use a roomy skillet; mine was a little tight for tossing the mixture around.
KT
Just made a vegan version of this with homemade pasta, Miyokos butter, homemade cashew milk, store bought chili crisp, and Whole Foods plant based shredded Parmesan. Super delicious, but would definitely add a bit more pasta water to the sauce next time as the cashew milk definitely thickens up quite a bit!
Mary
This is our absolute favorite dinner! The chili crisp from TJ’s works well since it has garlic and some other flavors in it
Ellen M.
We make this with protein pasta (black soy bean or edamame-mung bean) for a significant protein boost to this dish. The black soy bean in particular adds an earthiness/nuttiness that pairs well with the chili crisp and cream. Mushrooms a must.
Long Time Ny Times SUBSCRIBER
Chili Crisp is a Chinese condiment. $3.88 at Walmart for this famous brand:Lao Gan Ma Spicy Chili Crisp Sauce. Available on Amazon and local Asian grocery for sure. I don't like Momof*cku brand, which is not as good and very expensive.
eliza383
I went to the HMart in search of chili crisp again and it was sold out again lol so I did one tbsp sambal oelek (?) and one tbsp fried chilis in oil. Otherwise was all the same haha. DELICIOUS. Seriously. But I will still look for chili crisp! I don’t feel like making it
Jerome
I substitute vegan butter and whole milk for regular butter and heavy cream. The existing recipe tastes great but the saturated fat levels are an invitation to cardiac arrest . . .
MC
I used half cream/half 2% milk because I ran out of cream. I added a little extra parm to thicken it more. I also roasted broccoli as a side and it was great in the sauce. It was delicious. Will definitely make again.
Mimi C
I followed what others did and added a few cloves of sliced garlic. Yummy!
Emmy
use big pan like a dutch oven, add 3 tbsp chili oil
Leigh
If you keep frozen spinach and shelf-stable cream on hand this qualifies as a "pantry" meal, perfect for a quick supper when other plans have gone out the window. I add the frozen spinach to the pasta pot 5 minutes before the pasta is finished cooking.
C Marvin
Quick, easy, delicious.
Sloane
Followed to the letter and honestly, it’s the first NYT recipe to really disappoint. Spice was good, but we tossed the leftovers. (Sorry!)
chef boyar-KT
This was awesome! I followed one contributor‘s suggestion to sub half the cream with blended silken tofu (add a splash of water), making it a tad healthier and higher in protein. First time using chili crisp-yum! Next time I’ll add prawns, possibly snap peas and a splash of lemon at the end. And maybe some red pepper for the flavor and pop of color :)
Kevin
I don’t know how the spinach is supposed to wilt if it’s added at the end of step 3. I followed a similar recipe (Creamy Chickpea Pasta) and added it at the end of step 2, covering and letting the spinach wilt over low heat, then proceeded with the rest of the recipe.
Michael B
I use Truffle infused Chili Crisps. They add a subtle umami flavor while not sacrificing on the heat or overpowering the other flavors.
Esther
I made this tonight and liked it, although it's a little heavy. I used silken tofu blended in my food processor instead of heavy cream and whole wheat spaghetti. I added sliced mushrooms and garlic. But there is no way this recipe looks like that picture. Once you combine the chile crisp with the sauce, it takes on a pinkish color. That photo looks like there's hardly any sauce and the chile crisp and a few pieces of spinach were added to a bowl of fettucine. Maybe I'll try that next time!
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