No joke, a simple photo of this pasta on my IG stories received more response than almost anything I’ve posted. And if it looked that good in a quick pic snapped while cooking, you can imagine how great it tasted. It’s only about 5 ingredients and so so tasty. The recipe calls for fettuccini, but I found it worked well with a corkscrew shape.
While you bring water to a boil, melt 4 tbsp butter with 1-2 tbsp chile crisp in a large skillet over low heat. Use your favorite chili crisp but the brand will definitely impact how much you use. Some are sweeter or more garlic-forward and could be a 2 tbsp thing; others are spicier and 1 tbsp may suffice. Whisk in 1 c. heavy cream and keep it steamy – not bubbly – over low heat. Once the water is boiling, cook 1 lb pasta til it’s al dente and then transfer it to the pan with the sauce – save some pasta water for sure here. Add 1 bag fresh spinach and toss until the everything is nice and coated. Add 3/4 c. grated parm and toss some more until it’s all covered with a super creamy alfredo-esque sauce, using pasta water to make sure it’s shiny and not gloopy. Top with extra parm.
I honestly feel like this whole thing came together in 10 minutes and was incredibly addictive. Other than the pasta shape, I changed nothing. One of the best things I cooked…and also one of the easiest.
Peaches to Apples 