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Get ready for the most exciting combination of flavors – Chinese and Italian – with this Creamy Chili Oil Pasta! This unique recipe combines the richness of Italian pasta with the boldness of Chinese spices such as Sichuan peppercorns white pepper, and Chinese five spice. This results in a creamy and spicy dish that is both intriguing AND delicious!

I love combining Italian and Asian flavors such as this Miso Mushroom Bucatini or this One Pan Thai Curry Chicken and Orzo. Make sure to check out some other recipes if you like this one!

Chili Oil Pasta Ingredients

Pancetta: A type of Italian cured meat made from pork belly. It adds a salty and savory flavor to this dish.
Pasta: I used ziti in this recipe, but use whatever shape you prefer!
Olive Oil
Crushed Sichuan Peppercorns: Sichuan peppercorns are a key ingredient in Chinese cuisine known for their unique numbing and citrusy flavor. They are crushed in this recipe to release their aromatic oils and add a subtle heat and tingling sensation to the dish.
Shallot
Garlic
Red Pepper Flakes: I used a decent amount of red pepper flakes because I wanted this dish to be fairly spicy, but adjust to taste.
Tomato Paste: Tomato paste will deepen the tomato flavor in addition to the crushed tomatoes.
Shaoxing Wine: Shaoxing wine is a Chinese rice wine commonly used in Chinese cooking. I used it similar to vodka in a vodka sauce to deglaze the pan and add extra flavor. Dry sherry or mirin can be substituted if Shaoxing wine is unavailable.
Sugar: A pinch of sugar will help balance out the spice.
Salt
White Pepper: White pepper is commonly used in Chinese cooking and has a milder flavor compared to black pepper. It adds a subtle spiciness and earthiness to the dish.
Chinese Five Spice: Chinese five spice is a blend of five aromatic spices: star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It adds a complex and fragrant flavor to the dish.
Crushed Tomatoes
Chili Oil: adjust the amount of chili oil used based on your spice preference.
Heavy Cream: the cream will balance out the other flavors in this dish.
Parmesan Cheese: freshly grated is best! I use my Microplane Grater to make this really easy.
Green Onions: add some green onions for some freshness and balance.

Instructions

Heat a large, high-rimmed pan over medium heat. Add the cubed pancetta and cook for 8-10 minutes until crispy, but not burned. Remove to a plate.
Meanwhile, cook pasta according to package instructions. Make sure to reserve about 1 cup of pasta water.
In the same pan, add a drizzle of olive oil and the crushed Sichuan peppercorns. Cook for 1 minute. Then mix in the shallot and garlic and cook for another minute, stirring often. Add the red pepper flakes and cook another minute, stirring often.
Add the tomato paste and stir to combine. Cook for 3-4 minutes until the tomato paste darkens. Pour in the Shaoxing wine to deglaze the pan. Scrape up any stuck bits on the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes.
Mix in the sugar, salt, white pepper, and Chinese five spice. Then mix in the crushed tomatoes and chili oil. Simmer for 5 minutes.
Turn the heat to low and pour in heavy cream. Stir until well combined. Add the cooked pasta and pasta water as needed to thin out the sauce. Mix in the set aside pancetta.
Divide among bowls. Top with freshly grated parmesan cheese and sliced green onions to serve.

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The salty pancetta, tingly peppercorns, fragrant five spice powder, and creamy sauce, all pair together to create the most amazing and unique pasta dish. This isn’t your typical recipe, but I hope you’ll try it out!

If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!