BUTTERY SRIRACHA PASTA

PREP TIME: 10 MIN.

COOK TIME: 15 MIN.

This is comfort food with a serious kick. Al dente pasta tossed in a buttery, garlicky, Red Phoenix Sriracha-laced sauce—creamy, rich, and fiery in all the right ways. Bold. Creamy. Just the right amount of heat.
This is your new go-to pasta—Red Phoenix approved.

INGREDIENTS

Silky. Spicy. Totally addictive.

Sticky. Saucy. Snack-time legend.

2 tbsp sunflower oil
4 garlic cloves, finely chopped
300 g rigatoni or bucatini
4 tbsp butter
4–6 tbsp Red Phoenix Sriracha Original (to taste)
100 ml reserved pasta cooking water
100 ml cream
2 tsp salt
Freshly ground pepper, to tasteOptional: 2–4 tbsp grated Parmesan cheese
Optional: finely chopped fresh parsley, for garnish

Let’s get started

1

Cook the pasta
Boil the pasta in salted water until al dente. Reserve 100 ml of the cooking water before draining.

2

Sauté the garlic
In a large pan, heat sunflower oil and sauté the garlic for 30–60 seconds until fragrant.

3

Build the sauce
Add butter and Red Phoenix Sriracha Original to the pan and stir until melted and combined. Pour in the cream and mix into a smooth, spicy sauce.

4

Toss & finish
Add the cooked pasta and reserved cooking water to the pan. Toss well until everything is coated. Season with salt and pepper to taste.

5

Serve hot
Plate it up and, if desired, top with grated Parmesan and fresh parsley.