Creamy Chili Oil Pastina

This Creamy Chili Oil Pastina is cozy comfort with a spicy twist – like if spicy vodka pasta and Korean rosé had a baby. It starts with butter, shallots, tomato paste, and gochujang, all bloomed in chili oil, then simmered with pastina until thick, creamy, and glossy. It’s quick, bold, and incredibly satisfying. If you’re feeling fancy, swirl in an egg yolk off heat for extra lusciousness. Enjoy!

Ingredients:

• 1 tbsp unsalted butter

• 1 small shallot, finely minced

• Salt, to taste

• 2-3 cloves garlic, grated

• 1/2 tbsp tomato paste

• 1/2 tbsp gochujang

• 1–2 tbsp chili oil or chili crisp (plus more to finish)

• 1 cup pastina

• 3 cups chicken or vegetable broth

• 1/4 cup cream, room temperature (optional)

• 1 cup freshly grated Parmesan (optional)

• 1 egg yolk (optional, for added richness)

• Toppings: sliced scallions, toasted sesame seeds, and extra chili oil or chili crisp

Instructions:

1. In a medium saucepan, melt the butter over medium heat.

2. Add the shallot and sauté for 1–2 minutes until softened.

3. Add the grated garlic and cook for another 30 seconds until fragrant.

4. Add in the tomato paste and gochujang. Let them sizzle and caramelize in the butter for 30–60 seconds, then stir together.

5. Add the chili oil and let it bloom for about 30 seconds.

6. Stir in the dry pastina and toast for 1–2 minutes, until lightly golden and coated in the chili oil mixture.

7. Deglaze the pan with a small splash of chicken broth (or wine or vodka), scraping up any browned bits from the bottom.

8. Pour in the remaining broth (3 cups), season with a pinch of salt, then bring to a gentle boil.

9. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the pastina is tender and most of the liquid is absorbed.

10. When there’s about 1–2 minutes left, pour in the cream (if using) and stir to combine. Let it simmer gently to thicken.

11. Turn off the heat. Stir in the Parmesan and egg yolk (if using) until everything is creamy, glossy, and well combined. Taste and adjust salt as needed.

12. Spoon into bowls and top with scallions, sesame seeds, and a final drizzle of chili oil or chili crisp. Enjoy!

Servings: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes