Chile Crisp Fettuccine Alfredo With Spinach Recipe (2024)

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Cooking Notes

Blodwyn

Do you have a Trader Joe’s near you? You can get an 8 ounce box of shelf-stable whipping cream there. I keep a few boxes in the pantry. It’s perfect when you just need a small amount of cream.

Independent Observer

I'd recommend putting some minced garlic and sliced mushrooms into the butter and chili crisp combo and sauté over medium heat for around 30 seconds (do not brown garlic). Heat the cream and melt a dollop of gorgonzola into it before adding it to the butter, garlic and mushrooms (and go easy on the gorgonzola since you don't want it to dominate the entire dish).

Betsy Teutsch

now that I have a induction cooktop, the water boils in a minute, tops. It is so fast it requires reorganizing cooking strategies. Love it!

ReadyAbout

This tastes like a decadent dish you'd pay a lot for in a restaurant. I diluted the heavy cream a bit: 1/2 half and half, 1/2 heavy cream. Next time I will toss in some more spinach. I added garlic slices while sautéing the butter/chile crisp. Next time I will add mushrooms as well. Definitely add chile crisp on top when plating the dish - SO good!

Pixie

Heated the butter, added shrimp and garlic. Sautéed shrimp til pink. I then removed shrimp from pan, set aside. Followed other directions exactly. Added shrimp back in at the end. Delicious and easy.

Martha Pacitti

I am familiar with chili condiments but have not heard of "chili crisp." Can anyone enlighten me or provide a photo of how this product is sold? Many thanks in advance! Also, love the idea of garlic in this dish (Vitamin G as it is known in my house).

Berk

Used kite hill cream cheese instead of heavy cream and Miyoko butter to make this vegan. Had kale from the garden rather than spinach. Really great: the sauce, just spicy enough, coated the fettuccine perfectly.

Allison

Chili Crisp - if you have time, Momof*cku has the most amazing chili crisp on the market in my opinion but you have to order online and it ships. They have several different types and spice levels so if you're unfamiliar, just start with their original. After awhile, you'll use it like Americans do ketchup or ranch dressing....at anytime, on anything, anywhere, breakfast, lunch and dinner. :-)

bbb

Can this be done using pasta water or butter instead of cream?

smernit

Made this tonight. Used whole milk instead of cream and upped the chili crisp. It was GOOOOODDDDD. Will def make again.

Wordsworth from Wadsworth

Go easy on the chili crisp. It does not taste really hot, but it builds on the palate.I think this a great, inventive, easy dish, and All American drawing from different traditions. I love floggin' down new pasta dishes. But my waistline does not.

Umm, okay.

Maybe it's because I used Parmigiano Regianno. Maybe it's because I added a little garlic (per a reader suggestion, gratz!) Maybe it's because I made the full amount of sauce for half the amount of pasta called for. Whatever. This is a KEEPER!

David410

Great recipe. Substituted silken tofu blitzed in a bullet blender for the heavy cream (added a bit of water). Whole wheat pasta... Tasted great, good protein, less empty carbs. Used jarred Momokufu chili crisp - super simple.

Kathryn

Tried this as written and was a hit for a quick meal last night. Used one tablespoon of chili crisp, but will use two next time—the cream mitigates the heat. Tip, use a roomy skillet; mine was a little tight for tossing the mixture around.

KT

Just made a vegan version of this with homemade pasta, Miyokos butter, homemade cashew milk, store bought chili crisp, and Whole Foods plant based shredded Parmesan. Super delicious, but would definitely add a bit more pasta water to the sauce next time as the cashew milk definitely thickens up quite a bit!

Kevin

I don’t know how the spinach is supposed to wilt if it’s added at the end of step 3. I followed a similar recipe (Creamy Chickpea Pasta) and added it at the end of step 2, covering and letting the spinach wilt over low heat, then proceeded with the rest of the recipe.

Michael B

I use Truffle infused Chili Crisps. They add a subtle umami flavor while not sacrificing on the heat or overpowering the other flavors.

Esther

I made this tonight and liked it, although it's a little heavy. I used silken tofu blended in my food processor instead of heavy cream and whole wheat spaghetti. I added sliced mushrooms and garlic. But there is no way this recipe looks like that picture. Once you combine the chile crisp with the sauce, it takes on a pinkish color. That photo looks like there's hardly any sauce and the chile crisp and a few pieces of spinach were added to a bowl of fettucine. Maybe I'll try that next time!

AEGault

YUM! I made it pretty much as listed EXCEPT for doing 1/3c heavy cream, 2/3c 2% milk plus a bit more spinach and it was fabulous! (I also added some chicken but it was delicious without the protein, too.)

Dustin

Use greek yogurt instead of cream.Used chiffonade of kale (simply for lack of spinach)Plus a few fresh grape tomatoes to finish. Invert cooking order: Cooked pasta first, then prepared the sauce second and tossed pasta with sauce and a bit of pasta water (this ensured that the sauce did not overcook).

April

I love this recipe! Two thoughts from me: They say that you can use pre-shredded cheese. Personally, I would not recommend that. It doesn't melt and incorporate as well as if you grate it yourself (I find that it works best on a microplane/rasp-style grater). Even with grating the cheese by hand, you're still only manually prepping one ingredient. My second note is that you DO want some pasta water in the sauce. It will help the cheese melt and incorporate best and help the sauce coat the pasta.

Lizzy

I accidentally used the last of my parmesan before making this recipe so I grated up the same amount of manchego and it was great! Will probably make this sub on purpose next time.

Valerie Sasson

I enhanced by cooking up spicy Italian sausage (removed to drain and added back later), added halved cherry tomatoes to sear a bit, deglazed with sherry, then all the rest. Delicious.

Daniel Hart

Made it just the way the recipe said!! Super delicious and also can see it will be easy to improvise on if one wants…My wife said it will become a staple dish in our house! Thank you.

Jocelyne

I tbsp of chili crunch is plenty Spinach is nice

thor0215

This was so good and elegant. I made this using the Trader Joe's Chili Crisp but only 1 Tbsp to keep the heat down. That was the perfect amount of heat so that my picky eater was still happy and like the recipe says you can always add more to your own dish if you want more spice..

Barbara

One small adjustment. Baby spinach costs a lot, cooks down to nothing, adds very little taste. I replace it with the crisp inner leaves of a head of green leaf lettuce, cut crosswise, chiffonade style,!into thin strips. Adds color and a bit of crunch.

Kristina

Is there any way to keep this creamy upon reheating? I've tried stovetop and microwave and just end up with an excessively oily dish and nothing like it once was. Thanks!

emily

Way too much cream, I would not add as much and maybe add some garlic to the sauce. Less is more with this. The cream flavor overtook the chile crisp and spinach.

Jill

I've found draining the pasta water then adding the skillet items to the larger pot makes gives a lot more room for mixing!

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Chile Crisp Fettuccine Alfredo With Spinach Recipe (2024)

FAQs

What can I add to fettuccine alfredo to make it taste better? ›

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

What is chile crisp sauce? ›

Chili crisp is a condiment consisting of oil infused with peppers and other flavorful, often crispy, crunchy ingredients. It is also sometimes called “chili crunch,” “chili oil” and “chili sauce,” with crunches and crisps tending to have a higher ratio of crispy bits to oil (though not always).

What makes Alfredo sauce taste better? ›

Freshly grated Parmigiano Reggiano

Parmigiano Reggiano, the name-protected Italian cheese, is a surefire way to add a umami and depth of flavor to a jarred Alfredo sauce. Freshly grate a few inches of the cheese, then whisk it right into the sauce as it's warming on the stove.

How do you make Alfredo more interesting? ›

Fresh Herbs: - Add chopped fresh herbs such as parsley, basil, or thyme to the Alfredo sauce for a burst of freshness and color. Simply stir the herbs into the sauce just before serving. Alfredo sauce is quick and easy to make, recipes are on line and several are pretty good.

What veggies are good with Alfredo sauce? ›

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

How do you make fettuccine alfredo creamy again? ›

While controlling the heat is what helps the fat (oil) not separate from the sauce in the first place, adding cream to your leftovers is what helps to revive the dish. This leaves the pasta nice and creamy again and makes sure that it's not dried out.

How do you use chile Crisp? ›

8 recipes with chili crisp for a spicy umami kick
  1. Gnocchi With Chili Crisp, Capers and Parmesan.
  2. Coconut Corn Soup With Chili Crisp.
  3. Spicy Sesame Chile Oil Noodles.
  4. Stir-Fried Dumplings.
  5. Roasted Potatoes With Silky Corn Sauce.
  6. Ginger Garlic Chicken Noodle Soup.
  7. Miso-Parmesan Pasta With Chili Crisp.
Jan 31, 2024

What makes chili crisp crunchy? ›

Most often, the crunch in a chili crisp comes from fried garlic pieces and other alliums, says Nick Cobarruvias, chef at the San Francisco restaurant Otra, who makes his own version. Roasted and crushed peanuts, soybeans, and sesame seeds can also add a crunch, and some brands include crispy-chewy dried shrimp.

What is the flavor of chili crisp? ›

Flavor profile

Chili crisp is savory, salty, spicy, and oily. Today described chili crisp as "a flavor bomb, incredibly nuanced, usually spicy, full of umami". The Los Angeles Times described the flavor as "the salty, crackly pleasure of potato chips with a just-right amount of tingling chile heat".

How to doctor up alfredo sauce? ›

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

How to jazz up alfredo sauce? ›

15 Ways To Upgrade Store-Bought Alfredo Sauce
  1. Add extra cheese for creaminess and flavor. ...
  2. Stir in a touch of marinara to mimic a vodka sauce. ...
  3. Mix in a bit of pesto for an instant transformation. ...
  4. Add roasted or sauteed garlic for a serious boost in flavor. ...
  5. Simmer with extra herbs and spices for added depth.
Feb 29, 2024

What is the secret to thick alfredo sauce? ›

Add Cheese

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

What flavors compliment Alfredo sauce? ›

Add basil, parsley, oregano, or rosemary to add life to the sauce. The first three herbs are classic for many Italian dishes, and rosemary is a common addition to creamy potato dishes, so adding them to a jarred Alfredo sauce makes sense.

What is a fun fact about Alfredo sauce? ›

In actuality, the sauce traces back to a restaurateur named Alfredo di Lelio who named his simple white sauce after himself. At the time, adding butter to noodles wasn't anything extraordinary; to Italians, it was as commonplace as spreading butter on toast.

How do you keep Alfredo from sticking together? ›

To further prevent sticking, coat the noodles with a small amount of olive oil or melted butter. This thin layer of fat acts as a barrier, ensuring the noodles stay separate and clump-free.

How do you fix bland fettuccine? ›

Here are some ways to make leftover pasta sauce taste better if it is bland:
  1. Season it with salt and pepper. This is the simplest way to add flavor to your sauce. ...
  2. Add some acidity. ...
  3. Add some sweetness. ...
  4. Add some umami. ...
  5. Add some herbs. ...
  6. Add some garlic. ...
  7. Add some heat. ...
  8. Add some cheese.
Nov 19, 2023

How to make store-bought Alfredo sauce thicker? ›

Cornstarch

The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

How do you refresh fettuccine alfredo? ›

A good way to reheat any pasta is in a 10 inch skillet with a lid and some milk or cream in your case, or even just a bit of water to creates steam which heats the pasta . so medium high heat until pan is warm, put in your leftover pasta and liquid of choice, about 2 tablespoons should do it.

How do you make Alfredo sauce less bitter? ›

Add a little butter or cream or cream cheese, to taste. It will smooth it all out. Make sure you mix it in really well.

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