Fiery Angel Hair Pasta*

By á-3145

Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Hot & Spicy

Ingredients

• Chili Oil:
• 1 pound angel hair pasta
• 1/2 cup Chili Oil, recipe follows
• 1/2 cup chopped fresh Italian parsley leaves
• 1 lemon, juiced
• 2 tablespoons lemon zest
• Coarse sea salt
• Dried crushed red pepper flakes
• 1/2 teaspoon grated lemon peel, optional
• 2/3 cup freshly grated Parmesan
• Chicken (optional)
• 2 cups olive oil
• 4 teaspoons dried crushed red pepper flakes
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.