Is a western dish with my own spicy twist to it. For people who love spicy food and are looking for a spicy pasta recipe, you are at the right place. It's a pretty elegant dish for company or special occasions and has become one of my go-to date night recipes as I cannot avoid spicy food even on date night. I mean why not?
Ingredients:
For the marinade:
2 boneless chicken thighs (approx. 250g)
1 tsp paprika
1 tsp cayenne pepper
¾ tsp salt
¾ tsp black pepper
4 tsp olive oil
For the pasta:
200g linguine or any other long-cut pasta
1 tbsp butter
1 medium onion finely diced (1/4 cup)
1 ½ tsp garlic minced (approx. 4 to 5 garlic cloves)
2 tsp chili flakes
8 sun-dried tomatoes finely diced
¼ cup dry white wine
2 tbsp tomato paste
1/3 cup chicken stock
2/3 cup heavy cream
¼ tsp salt to taste
¼ tsp pepper to taste
1/3 cup parmesan, finely grated
1 tbsp parsley, finely chopped
For the hot butter sauce:
3 TBSP OF BUTTER (DIVIDED)
4 GARLIC CLOVES JULIENNED
1 SMALL ONION DICED
10 DRIED CHILLIES
APPROX. 12 CURRY LEAVES
1 ½ TBSP CHILLI PASTE OR CHILLI FLAKES
1 TBSP OYSTER SAUCE
1 ½ TSP SUGAR
½ TSP SALT
6-7 SPRING ONION STALKS FOR GARNISHING
Directions:
1: Add the 200g pasta into salted boiling water and cook until al dente. Drain the pasta and retain a cup of pasta water for later If necessary.
2: Mix 1 tsp paprika, 1 tsp cayenne pepper, ¾ tsp salt, ¾ tsp pepper, and 4 tsp olive oil in a small bowl. Rub in the spicy marinade on the chicken thighs until all the chicken is coated well in the marinade.
3: Place a pan over medium heat and transfer the chicken into the pan and fry it for around 6-7 minutes on each side until it’s just cooked through the Centre (Internal temperature of 165F). Once cooked, remove chicken from the pan and slice it into thin strips.
4: Onto the same pan, melt 1 tbsp of butter, scrapping off the flavors left on the pan from frying the chicken. Once the butter is melted and is incorporated with the leftover flavors from the pan:
Add in ¼ cup of diced onions and fry it till it softens a bit for around 30 seconds.
Add in 1 ½ tsp of garlic, stir it together for 1 min
Add in 2 tsp of chili flakes, fry it for around 1 minute.
Add in finely diced 8 sun-dried tomatoes, fry for another minute until soft Pour in the ¼ cup dry white wine, allowing it to reduce for about 5 minutes.
Once the alcohol has burnt off, add in 2 tbsp of tomato paste, fry for 2 mins to sweeten the taste. Deglaze the pan by pouring in the 1/3 cup of chicken stock Pour in 2/3 cup of heavy cream And season it with ¼ tsp salt and ¼ tsp of pepper.
5: Toss the boiled pasta into the sauce and combine well. Once everything is combined well, add in the 1/3 cup of grated parmesan, 1 tbsp of chopped parsley, and the fried chicken strips and mix well until everything is combined well.
TIPS
As mentioned above, you can substitute the pasta with any long-cut pasta and follow the instructions on the box when boiling it.
Retaining a cup of starchy water from the pasta is essential in case the pasta goes dry and starts sticking and could be used at the end of the process to thin out if needed.
You can always substitute the chicken thighs with chicken breast, but it is important to cut the chicken breast in half to cook it faster.
If you do not want it to be too spicy, you can adjust it by reducing the amount of chili flakes.
Allow the white wine to burn off completely as you do not want to end up with the dish tasting too much alcohol or being too vinegary. If you are non–alcoholic, you can substitute the white wine with more chicken stock.
After adding the heavy cream do not leave it on the stove for too long as it might dry the sauce off, and you will end up with a very dry pasta instead of creamy pasta.
If you do not want to add the pasta sauce to the boiled pasta, you can always add the boiled pasta into the sauce and swirl it around in the sauce as you wish.
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