Spicy & Creamy Pasta with Dried Cheongyang Peppers
Whip up a Creamy Pasta with Dried Cheongyang Peppers! Simple, Delicious, and Perfectly Balanced
Creamy pasta is wonderfully rich and satisfying, but it can sometimes be a bit too heavy. To counter that, this recipe introduces a delightful twist by incorporating dried Cheongyang peppers, adding a pleasant spicy kick that cuts through the richness. We’re also using up leftover ingredients like hamburger patties, black olives, and capers to create a complex and flavorful dish. Don’t worry if you only have a couple of garlic cloves; they’ll be enough! Let’s clear out those odds and ends in your fridge and transform them into an impressive pasta dish perfect for any occasion.
Ingredients
- Pasta (Spaghetti or Linguine recommended) – 3 servings
- Cream Pasta Sauce (approx. 500g, e.g., Fontana Parma Béchamel Cream Sauce)
- Hamburger Patty (sliced) – 5 slices
- Black Olives (sliced) – 6 olives
- Capers (chopped) – 1 Tbsp
- Olive Oil – 3 Tbsp
- Onion – 1 medium
- Dried Cheongyang Peppers – 3 peppers
- Garlic – 2 cloves
- Salt – 1 Tbsp (for pasta water)
- Reserved Pasta Water – 2 cups (400ml)
Cooking Instructions
Step 1
Gather and prepare all your ingredients. Have your sliced ham, onion, garlic, chopped dried Cheongyang peppers, sliced black olives, chopped capers, pasta, and cream sauce ready. This mise en place will make the cooking process much smoother.
Step 2
Thinly slice the garlic cloves. Slice the onion into strips (julienne). Finely chop the dried Cheongyang peppers. If you prefer less heat, you can remove the seeds from the peppers before chopping.
Step 3
Slice the black olives into thin rounds. Roughly chop the capers. Slice the ham into approximately 1cm thick strips. (Note: Using a good quality ham, like an ‘Otel Steak Ham’, will add extra flavor.)
Step 4
Bring a large pot of water to a boil for the pasta. While the water is heating, add 2 tablespoons of olive oil to a separate pan over low heat. Add the sliced garlic and gently sauté until fragrant, being careful not to burn it.
Step 5
Add the sliced onions to the pan with the garlic and sauté until they become translucent and slightly softened, bringing out their natural sweetness.
Step 6
Add the sliced ham to the pan and cook for a minute or two, allowing its flavors to meld with the onions and garlic.
Step 7
Stir in the chopped dried Cheongyang peppers. Cook for another minute until fragrant. These peppers will add a wonderful spicy note that balances the creaminess.
Step 8
Once the water is boiling, add 1 tablespoon of salt and 1 tablespoon of olive oil. Add the pasta and cook according to package directions until al dente. Crucially, reserve about 2 cups (400ml) of the starchy pasta water before draining.
Step 9
While the pasta is cooking, add the sliced black olives and chopped capers to the pan with the other ingredients. Sauté briefly. Capers are quite salty, so you likely won’t need to add extra salt at this stage. They add a lovely briny depth.
Step 10
Pour in the cream pasta sauce (approx. 500g). For best results, use a rich, cheese-based cream sauce like Fontana Parma Béchamel Cream Sauce, which offers a deep, savory, and cheesy flavor.
Step 11
Bring the sauce to a gentle simmer. Check if the pasta is cooked al dente.
Step 12
Gradually add about 2 cups of the reserved pasta water to the sauce. Stir well to combine. This starchy water helps to emulsify the sauce, making it smoother and helping it cling to the pasta.
Step 13
Drain the cooked pasta and immediately add it directly to the pan with the sauce. Toss to coat the pasta evenly.
Step 14
Continue to toss and cook the pasta and sauce together for about 1-2 minutes over medium heat, allowing the flavors to meld and the sauce to thicken slightly. Your delicious, spicy, and creamy pasta is ready to be enjoyed! Serve immediately.
