Angel Hair Aglio e Peperoncino
Bring a little Italian romance to the table. Delicate strands of pasta are tossed with golden, thinly-sliced garlic, fragrant olive oil and a touch of Carbone Aglio e Peperoncino Chili Crisp. Simple, elegant and quietly irresistible.
Ingredients
- 1 Pound angel hair pasta, cooked in salted boiling water
- 1/4 cup extra virgin olive oil
- 3-4 cloves garlic, medium-sized, sliced very thin
- 1 1/2 tablespoon Carbone Aglio e Peperoncino Chili Crisp 6oz-2PK
- 1/2 cup reserved pasta cooking water
- 1/3 cup Italian parsley, finely chopped
- 2 teaspoons kosher salt
- 1 cup Pecorino Romano (Optional)
Instructions
In a large skillet, combine the extra virgin olive oil and the thinly sliced garlic over medium-low heat. Saute the garlic gently until it becomes fragrant and turns a light golden color, being careful not to burn it.
Add the Carbone Aglio e Peperoncino Chili Crisp to the skillet and stir well to combine with the oil and garlic.
Pour in the reserved pasta cooking water and add the kosher salt. Bring the mixture to a light simmer.
Add the cooked angel hair and chopped parsley to the skillet. Toss thoroughly for 1-2 minutes until the pasta is well coated and the sauce turns glossy and clings to the noodles.
Serve immediately, adding an extra drizzle of Chili Crisp or grated cheese if desired.
FeaturingCarbone Aglio e Peperoncino Chili Crisp 6oz-2PK
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