Spicy Spaghetti

Spicy Spaghetti



  • 1/2 pound dried spaghetti (about half a package)
  • 5 cloves garlic, thinly sliced
  • 2 dried arbol chilies (or 1/2-1 teaspoon crushed red chili flakes)
  • 1/2 cup parsley, stems removed and roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • Pot of boiling water seasoned with a handful salt
  • Olive oil


  1. Bring a large pot of water to boil and add the handful of salt.
  2. Cook the pasta a minute under the package instructions.
  3. Meanwhile, make the sauce. In a skillet heated to medium, add the chilies to dry toast for 5-10 seconds. Add a glug of olive oil, the parsley, and the garlic and cook until the garlic just begins to become golden, breaking up some of the bigger chunks of garlic.
  4. Immediately add a cup of the pasta water to the skillet and continue to simmer. Add more pasta water if it gets too dry.
  5. Taste the pasta. When it’s just about ready, with tongs, add it directly to the skillet along with another cup of the pasta water.
  6. Continue to stir gently until the liquid reduces and starts to become “creamy.”
  7. Turn off the heat and add the Parmesan cheese, black pepper, and a little drizzle of olive oil.
  8. Stir until fully creamy, divide into two or three bowls and drizzle over the rest of the pan sauce.

Serves 2-3 peopleEnjoy openly.