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Fiery Angel Hair Pasta Recipe

Fiery Angel Hair Pasta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (158)

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Average Rating:

Total Reviews: 158

Showing 11-20 of 158

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  • on July 29, 2009

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    This is good. I make it with Giadas Spicy Chicken. I slightly overcooked the chili oil, but it's still great. I add extra crushed red pepper. yummy

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  • on March 08, 2009

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    This is one of our favorite dishes! We cook it all the time. It has such wonderful and balanced flavors. I doctor it up a little to make it an entree pasta. I cook up two chicken breasts in the chili oil with a few cloves of garlic, and toss with the pasta. It really adds a lot. Also, don't be afraid to add extra lemon and parmesean cheese to suit your taste. I like a little extra and it really makes the dish. Hope you enjoy! :

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  • on December 28, 2008

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    This was so simple and good! I just added a little bit more of the lemon juice and zest to our taste and of course a little more parmesean. My husband lets me know when he really really likes something new I make by telling me I will be making that again. He has also told our friends about this dish.

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  • on October 11, 2008

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    This was very good - it was light and fiery - not your normal pasta - good change. I followed recipe to a T and wouldn't change a thing.

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  • on October 09, 2008

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    Giada and Ina are my "go to" ladies when I want to make something I KNOW will be great. When I saw this recipe I thought it just seemed too easy to be very flavorful, but decided to try it anyway. I was right. For my family and me, the pasta just didnt have any flavor. It had a nice heat base, but other than that, it was lacking. Instead of dumping the whole pound of pasta, I just rinsed it off in boiling water for a second, drained it again, and put traditional pasta sauce on it. Nothing wasted but a little (very little time.

    I have to say, I'm happy to try GIada's recipes...even when once in a while something is just not what I expected.

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  • on September 26, 2008

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    The recipe is extremely easy and quick to prepare...an excellent option for a weeknight dinner. Wanted some protein, so sauteed shrimp over garlic and tossed in with the pasta. I quartered the chili oil recipe so as to not have any left over outside of the amount called for in the pasta, and the flavoring and heat was perfect. Did not need to add any extra chili flakes. Made this 4 stars instead of 5 since I altered the recipe with my own ingredient.

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  • on August 09, 2008

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    You just cant get enough of it..i didnt add more red pepper. If you cook the chili oil just right..no need for the extra spicyness unless you like it really hot!! Goes perfect with the spicy chicken, my husband loves it!! We are not fans of capers though...but still tastes great!!

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  • on June 17, 2008

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    The lemon way over powers the dish. I think the next time I make this I am going to use cilantro instead of the parsley as well. Other then that it was pretty yummy!

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  • on May 29, 2008

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    Loved this one, it was super easy and tasted wonderful. I even heated up the leftovers the next day and threw a few green olives in that I had left over from the Chicken dish.

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  • on May 28, 2008

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    Not as much heat as I was expecting, but just right nonetheless. Similar to Giada's Lemon Spaghetti, I really like the extra complexity of this recipe. I would recommend twice the amount of chopped parsley, or, adding the stated amount once the lemon and oil have been tossed. Only reason is that the fresh green color seemed to evaporate, and I missed the abundance of green specs for presentation purposes. Very tasty!

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