A culinary collision that defies tradition, this Chili Crisp Pasta alla Vodka is a bold reimagining of the classic Italian-American comfort dish. Where classic meets contemporary, the creamy, velvety tomato sauce encounters the fiery, crunchy complexity of chili crisp–creating a symphony of flavors that bridges continents on a single plate. Our smooth Spicy Vodka Sauce meets the electric heat and textural crunch of chili crisp, transforming a familiar favorite into an unexpected flavor adventure. Each twirl of pasta becomes a canvas for a cultural dialogue– the comforting nostalgia of vodka sauce dancing with the vibrant, numbing intensity of Chinese-inspired condiments.
Step 1
Cook and drain the pasta according to the package directions. While the pasta is cooking, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 6 minutes or until tender, stirring occasionally. Add garlic and cook, stirring, 30 seconds or until fragrant. Stir in 2 tablespoons chili crisp.
Step 2
Add the sauce and heat to a boil. Reduce the heat to low. Add the cooked pasta and peas and toss to coat. Cook until hot. Stir in the Parmesan cheese and basil. Serve drizzled with the remaining 1 tablespoon chili crisp. Garnish, if desired, with additional Parmesan and basil.
