Fiery Dragon Pasta with Crispy Garlic & Kick
Ingredients
- 1 poundpasta (penne, rigatoni, or fusilli)
- ¼ cupolive oil
- 8garlic cloves
- ½ teaspoonred pepper flakes
- 28 ouncesdiced tomatoes (canned)
- ½ cupchicken broth
- 2 tablespoonsbutter
- ½ cupparmesan cheese
- 1 pinchsalt and black pepper
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes. Drain and set aside.
- 02
While pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant and the garlic just begins to turn golden—do not let it burn.
- 03
Pour in the diced tomatoes (with juice) and chicken broth. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
Stir in the butter until melted and combined. Taste and season with salt and black pepper.
- 05
Add the cooked pasta to the sauce and toss well to coat. Divide into bowls and top generously with parmesan cheese.
Spice Tips
The red pepper flakes bring a gentle burn that kids can handle, but you can amp it up: add 1/4 teaspoon cayenne pepper for deeper heat, or finish with a pinch of smoked paprika for smoky boldness. A squeeze of fresh lemon juice brightens the spice and adds complexity.
For heat-sensitive kids, reduce the red pepper flakes to 1/4 teaspoon. Leftover sauce keeps refrigerated for 3 days and reheats well.