Fiery Angel Hair Pasta

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 pound angel hair pasta

1/2 cup Chili Oil, recipe follows

1/2 cup chopped fresh Italian parsley leaves

1 lemon, juiced

2 tablespoons lemon zest

Coarse sea salt

Dried crushed red pepper flakes

1/2 teaspoon grated lemon peel, optional

2/3 cup freshly grated Parmesan

Chili Oil:

2 cups olive oil

4 teaspoons dried crushed red pepper flakes


  1. Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
  2. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil:

  1. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  2. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
  3. Yield: 2 cups
  4. Prep Time: 2 minutes
  5. Cook Time: 5 minutes
  6. Inactive Prep Time: 2 hours

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