Sizzling Beef & Chili Crisp Pasta
Ingredients
- 1 poundground beef
- 1onion
- 4 clovesgarlic
- 1 can (28 oz)crushed tomatoes
- 3 tablespoonschili crisp oil
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 1 poundpasta (penne or rigatoni)
- ·salt
- ·black pepper
- ½ cupparmesan cheese
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 onion and mince 4 cloves garlic.
- 02
Chop 1/4 cup fresh cilantro for garnish.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1 tablespoon chili crisp oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into chunks, until browned, about 5 minutes. Drain excess fat if needed.
- 03
Add onion and garlic to the beef and cook for 2 minutes until fragrant.
- 04
Stir in smoked paprika and red pepper flakes, then cook for 30 seconds.
- 05
Pour in crushed tomatoes and bring to a simmer. Cook for 5 minutes to let flavors meld.
- 06
Add cooked pasta to the skillet along with 1/2 cup pasta water. Toss well, adding more pasta water as needed to reach a silky sauce consistency. Season with salt and pepper to taste.
- 07
Transfer to bowls. Drizzle each serving with remaining chili crisp oil, top with parmesan and cilantro.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon and use only 2 tablespoons chili crisp oil. For deeper fire, add another 1/4 teaspoon red pepper flakes or a dash of hot sauce at the end. A squeeze of fresh lime juice brightens the spice.
Chili crisp oil (like Calabrian or generic versions found in most supermarkets) adds bold heat and texture. Leftovers reheat beautifully—thin with a splash of broth if needed.