Spicy Linguine

Ingredients

• 12 oz Linguini Pasta (dry, uncooked)
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 medium Shallots (finely diced)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (regular tomato paste)
• 1 tsp Red Pepper Flakes (adjust to desired heat)
• 1 cup Heavy Cream (full‑fat for best texture)
• 0.5 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper
• 0.5 cup Pasta Water (reserved from cooking pasta)
• 2 tbsp Fresh Basil (chopped, optional garnish)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the linguini and cook until al dente, about 9‑10 minutes. Reserve ½ cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: 100°C

2. Prep Aromatics

   While the water is heating, finely dice the shallots and mince the garlic cloves.

   Time: PT5M

3. Sauté Shallots

   Heat olive oil in a large skillet over medium heat. Add the diced shallots and sauté until translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

4. Add Garlic

   Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: medium

5. Cook Tomato Paste

   Stir in the tomato paste and cook, stirring frequently, for 2‑3 minutes until it darkens slightly and loses its raw flavor.

   Time: PT3M

   Temperature: medium

6. Add Heat

   Sprinkle the red pepper flakes into the sauce, adjusting the amount to your preferred spice level.

   Time: PT30S

7. Incorporate Cream

   Slowly pour in the heavy cream while stirring. Reduce the heat to medium‑low and let the sauce simmer for 3‑4 minutes until it thickens and turns a pink‑red hue.

   Time: PT4M

   Temperature: medium‑low

8. Finish with Parmesan

   Add the grated Parmesan cheese, stirring until fully melted and the sauce becomes glossy.

   Time: PT2M

9. Combine Pasta and Sauce

   Add the cooked linguini to the skillet along with the reserved pasta water. Toss everything together over low heat for 1‑2 minutes so the pasta absorbs the sauce.

   Time: PT2M

   Temperature: low

10. Season and Serve

    Season with salt and freshly ground black pepper to taste. Garnish with extra Parmesan and chopped fresh basil if desired. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

3g