Don’t let the name fool you. The pasta is not engulfed in flames nor is it made of angels.
This is a really simple dish with most of the cooking coming from infusing your own chili oil. Don’t panic about that. The oil is not overly hot as a result of infusing the red pepper flakes. It just gives the oil a hint of heat which balances out with the lemon and parmesan.
Also, Happy New Year!
Recipe courtesy of Giada de Laurentiis
1 lb. angel hair pasta
1/2 cup chili oil (see below)
1/2 cup fresh parsley, chopped
1 lemon, juiced
2 tbsp. lemon zest
dried red pepper flakes
1/2 tsp. lemon peel
2/3 cup parmesan
2 cups olive oil
4 tsp. dried red pepper flakes
To start the dish, you either need to make chili oil (the two items at the bottom of the list) or find some. To make the infuse the oil with the pepper flakes, combine the oil and flakes in a saucepan and cook over low until it reaches 180 degrees or for about 5 minutes. Remove from the heat and let it cool for two hours.
Two hours later…
Cook the angel hair in boiling, salted water and cook until al dente. Reserve a cup of the pasta water.
Stir the oil, parsley, lemon juice and lemon peel in serving bowl, then add the cooked pasta. Add 1/4 cup of the pasta water and mix. Add another 1/4 and mix until you’ve used all of the pasta water. Season with salt and red pepper flakes. Finish with lemon peel and parmesan cheese.