This Garlic Butter Spaghetti with Red Chili Oil is a flavor-packed fusion dish that balances rich, buttery garlic with a subtle spicy kick.
High in plant-based protein from the spaghetti and fiber from fresh aromatics, it’s a wholesome, satisfying meal.
Quick to prepare and perfect for weeknight dinners, it delivers gourmet flavors without the fuss.
Garlic Spaghetti with Red Chili Oil
Equipment
- 1 Medium Saucepan
- 1 Frying pan
- 1 large pot (for boiling pasta)
- 1 Heat-proof container or mixing bowl
- Cooking spoon
- Knife and chopping board
Ingredients
For the Spaghetti and Sauce:
- 250 g Spaghetti
- 70 g Unsalted Butter
- 6 large Garlic Cloves minced
- 1 tsp Chili Flakes
- 2 tbsp Light Soy Sauce
- 2 tbsp Oyster Sauce
- 3 Green Onions chopped
- Parmesan Cheese for garnish
For the Red Chili Oil:
- 2 cups Vegetable Oil
- 4 Garlic Cloves crushed
- 2 Green Onions sliced
- 4 slices Ginger
- 1 Cinnamon Stick
- 4 Star Anises
- 2 Bay Leaves
- 1 tbsp Sichuan Peppercorns
- 1/4 cup Chili Flakes
- 1/4 cup Chili Powder
- 2 tbsp Sesame Seeds
- 1 tsp Salt
Instructions
- Prepare the Red Chili Oil Base: Start by gathering all your spices and aromatics for the chili oil. In a heat-proof bowl or container, combine 1/4 cup chili flakes, 1/4 cup chili powder, 2 tablespoons sesame seeds, and 1 teaspoon salt. Set this mixture aside; it will act as the flavor foundation for the oil. Preparing it first ensures the spices evenly absorb the infused oil later.
- Infuse Aromatics in Hot Oil: Take a medium saucepan and pour in 2 cups of vegetable oil. Add 4 crushed garlic cloves, 2 sliced green onions, 4 slices of ginger, 1 cinnamon stick, 4 star anises, 2 bay leaves, and 1 tablespoon Sichuan peppercorns. Place the pan over medium heat. Gently heat the oil, allowing the aromatics to release their fragrance. Stir occasionally, being careful not to burn the garlic or spices. You want a golden-brown hue and a rich, aromatic smell filling the kitchen.
- Combine Oil and Spice Mixture: Once the aromatics have sufficiently browned and infused their flavors into the oil, turn the heat down to low. Slowly and carefully pour the hot oil into the bowl with the pre-prepared chili-spice mixture. Use a spoon to mix thoroughly so the spices and seeds are evenly coated with the aromatic oil. Set this bowl aside to cool completely. Your homemade red chili oil is now ready, packed with deep flavor and heat.
- Melt Butter and Sauté Garlic: In a large frying pan, place 70 grams of unsalted butter over medium-high heat. Allow the butter to melt gently, creating a smooth and slightly nutty base. Once fully melted, add 6 minced garlic cloves. Stir constantly and carefully so the garlic becomes fragrant but does not brown too quickly. The aroma of sautéed garlic will signal the perfect stage to move forward.
- Incorporate Spices and Sauces: Sprinkle 1 teaspoon chili flakes over the sautéed garlic and stir to combine. Immediately follow with 2 tablespoons light soy sauce and 2 tablespoons oyster sauce. Reduce the heat slightly and let the mixture simmer for about 1 minute, stirring frequently. This step allows the flavors to meld together, creating a glossy, rich garlic-butter sauce with a hint of umami and mild heat. Remove the pan from heat and set aside.
- Cook Spaghetti to Al Dente Perfection: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add 250 grams of spaghetti and cook according to the package instructions until al dente, meaning tender but still slightly firm to the bite. Drain the pasta, reserving a small cup of pasta water in case you want to loosen the sauce later.
- Combine Pasta and Garlic Butter Sauce: Return the garlic butter sauce to medium-high heat. Add the cooked spaghetti directly into the pan, tossing carefully with a spatula or tongs. Stir continuously for 3–4 minutes to ensure every strand of pasta is coated with the rich sauce. The heat will thicken the sauce slightly, giving it a glossy finish that clings perfectly to the spaghetti.
- Add Fresh Green Onions for Brightness: Chop 3 green onions and gently fold them into the pasta. This adds a fresh, slightly sharp flavor and a vibrant green color that contrasts beautifully with the golden butter sauce. Stir lightly to avoid breaking the spaghetti strands.
- Finish with Red Chili Oil Drizzle: Drizzle 2–3 teaspoons of the prepared red chili oil over the pasta, adjusting according to your preferred spice level. Toss gently to distribute the chili oil evenly, ensuring every bite has a hint of fiery aroma and flavor.
- Plate and Garnish Elegantly: Transfer the spaghetti to a serving plate. Sprinkle additional chopped green onions and a generous layer of Parmesan cheese over the top. The final touch elevates both the taste and visual appeal of your dish. Serve immediately while warm for the best flavor and texture.
- Optional Spice Adjustment and Tips: If you prefer a spicier kick, add extra chili oil or sprinkle a pinch more chili flakes before serving. For a creamier texture, you can add 1–2 tablespoons of reserved pasta water while tossing. This step helps the sauce adhere better to the spaghetti without diluting the rich flavors.
Notes
- Adjust the chili oil according to your preferred spice level; start with less and add more gradually.
- For perfectly al dente spaghetti, taste a strand 1–2 minutes before the package-recommended cooking time.
- Reserve a small amount of pasta water to loosen the sauce if it thickens too much.
- Use unsalted butter to control overall saltiness; adjust seasoning at the end if needed.
- Freshly grated Parmesan enhances flavor, but pre-grated cheese works in a pinch.
- Homemade chili oil can be stored in a sealed container for up to two weeks in the refrigerator.
- Stir the pasta gently when combining with the sauce to avoid breaking the spaghetti strands.
Chef’s Secrets for Rich Flavor
To achieve a deep, layered flavor, focus on slow-infusing the aromatics in oil.
Browning the garlic, ginger, and spices just until golden ensures they release their natural oils without burning.
Always drizzle the red chili oil at the end, rather than cooking it into the butter sauce, to preserve its fresh heat and bright color.
Using unsalted butter gives you control over the dish’s saltiness, and a brief simmer with soy and oyster sauce allows the flavors to fully meld.
A touch of pasta water can create a velvety sauce that clings perfectly to each spaghetti strand, giving the dish a professional, restaurant-style finish.
Serving Suggestions for Perfect Meals
This spaghetti shines when served immediately, hot and glistening with garlic butter and red chili oil.
Pair it with a crisp green salad or steamed vegetables to add freshness and balance the richness.
A chilled glass of white wine or sparkling water complements the buttery, slightly spicy flavors beautifully.
For a heartier option, serve alongside grilled chicken, shrimp, or tofu to increase protein content.
Garnish with extra Parmesan, fresh herbs, or toasted sesame seeds for added texture and visual appeal.
This recipe is equally suitable for solo meals, casual family dinners, or a cozy date-night menu.
Storage Tips for Best Freshness
Leftover spaghetti can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over low-medium heat, adding a splash of pasta water or olive oil to restore the sauce’s silky texture.
Avoid microwaving at high heat, as it may dry out the butter sauce and make the pasta stick together.
The homemade red chili oil can be stored separately in a sealed jar for up to two weeks in the fridge and drizzled onto reheated pasta to revive the dish’s signature flavor.
Frequently Asked Questions
1. Can I make this pasta vegan?
Yes! Replace unsalted butter with plant-based margarine or olive oil and swap oyster sauce with a vegan mushroom or soy-based sauce.
The chili oil remains the same, so you’ll retain the bold, spicy flavor.
2. How spicy is this dish?
The level of heat depends on how much red chili oil you add. Start with 1–2 teaspoons per serving and adjust gradually.
The garlic butter sauce itself is mild, allowing you to control spice easily.
3. Can I use a different type of pasta?
Absolutely! Spaghetti is classic, but linguine, fettuccine, or even whole-grain pasta works well.
Just adjust cooking time according to the package instructions to maintain an al dente texture.
4. How do I prevent the garlic from burning?
Cook garlic over medium heat and stir constantly. Remove from heat once fragrant but before it turns brown.
Garlic cooks quickly, and burnt garlic becomes bitter, so timing is essential.
5. Can I prepare the chili oil in advance?
Yes, and it actually tastes better after sitting for a few hours or overnight as the flavors meld.
Store in a heat-proof, sealed container in the fridge and bring to room temperature before drizzling over pasta.
