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Firey Angel Hair Pasta


  • 1 lb. angel hair pasta
  • 1/2 c. chili oil recipe follows
  • 1/2 c. chopped fresh Italian parsley leaves or more
  • 1 lemon juiced
  • 2 Tbsp. lemon zest
  • coarse sea salt
  • dried crushed red pepper flakes
  • 1/2 tsp. grated lemon zest optional
  • 2/3 c. freshly grated Parmesan cheese


  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 6-8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and the 2 tablespoons lemon zest 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.
  2. Chili Oil:
  3. 2 c. olive oil
  4. 4 tsp.dried crushed red pepper flakes
  5. Combine the oil and the crushed red pepper flakes in a heavy saucepan. Cook over low heat until a thermometer inserted into the oil registers 180°, about 5 minutes.
  6. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a bottle. Seal the lid. Refrigerate up to 1 month.
  7. *Note: for this recipe I just make 1/4 this recipe.