To your preferred doneness, cook the pasta.
Combine all the ingredients in a sizable mixing bowl, excluding the cheese, while the dish is cooking.
Drain the pasta, add it to a mixing bowl, toss to combine, then add the cheese.
I simply saute whatever I feel like adding to the pasta (chicken, shrimp, vegetables, etc.) in a little chile oil while the pasta is boiling. I season however I feel like, and I always finish with a white wine deglaze.
Top the pasta with whatever you prepared to cook in the pan juices.
- 1/2 cup chile oil
- 2 Tablespoons lemon juice
- 1 Tablespoon parsley flakes
- 1 Tablespoon freeze-dried chives
- 1 Tablespoon Italian herb blend
- 1/2 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- Up to 1 teaspoon crushed red pepper (based on your tolerance)
- 1 pound pasta, your favorite shape
- 2/3 cup parmesan cheese, grated
More About This Recipe
In the event that you don’t want to add anything else to it, this is excellent on its own. Without something extra, I simply don’t consider it to be a meal. In a sauce pan over low heat, I reheat a 17 ounce bottle of olive oil with 2 tablespoons of red pepper flakes for about 5 minutes to create my own chile oil. Once it has cooled, pour it back into the container with the pepper flakes and place it in the refrigerator to keep. If you don’t want the pepper flakes in what you’re preparing when you use it, you can pour off the top of the bottle or mix it up first.