Red Jalapeño Pasta with Cinnamon and Nutmeg
A light and aromatic pasta where red jalapeños, chili flakes, cinnamon, and nutmeg create a layered spicy flavor. Instead of heavy sauces, the pasta finishes cooking in chili-infused oil and starchy pasta water, forming a glossy coating that clings to every bite.
Ingredients
- 100 g pasta penne or spaghetti
- 1 tbsp olive oil
- 1 red jalapeños sliced
- ½ tsp chili flakes
- ¼ tsp cinnamon powder
- ¼ tsp nutmeg powder
- 1 tsp oregano and thyme mixture ½ tsp oregano + ½ tsp thyme
- Salt to taste
- ½ cup reserved pasta water as needed
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until 70–80% done, leaving a firm bite.
- Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
- Heat olive oil in a pan over medium heat.
- Add the chili flakes and sliced red jalapeños and sauté briefly, stirring continuously so they release flavor into the oil without burning.
- Add the cinnamon and nutmeg powder. If the spices begin sticking to the pan, add a small splash of water or pasta water.
- Pour in a small amount of reserved pasta water to deglaze the pan and allow the flavors to blend.
- Add the partially cooked pasta to the pan and toss to coat it in the chili-infused liquid.
- Sprinkle in the oregano and thyme mixture and mix evenly.
- Add more pasta water as needed and continue cooking the pasta over medium heat, stirring occasionally.
- Allow the liquid to reduce gradually so it forms a light, glossy coating on the pasta instead of a heavy sauce.
- Cook until the pasta is fully done and most of the liquid has evaporated.
- Remove from heat and serve immediately.
- Top with freshly grated Parmesan cheese if desired.
Notes
- Cooking the pasta slightly underdone allows it to absorb flavor as it finishes cooking in the pan.
- Cinnamon and nutmeg should be used very sparingly to add subtle warmth rather than sweetness.
- Pasta water is essential for binding the oil and spices into a light sauce.