Spicy Alfredo is a delicious spin on your favorite Alfredo sauce! Loaded with crushed red pepper flakes for a nice kick of heat.
Thin linguini, about 3/4 of the box
2 tablespoons butter
1 tablespoon flour
4 cloves garlic, grated
2 cups light cream
1/2 cup grated Parmesan cheese
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Reserved pasta water (reserve 1 cup for thinning the sauce)
1. Bring a large pot of salted water to boil. Once water has come to a boil add the pasta and cook. I always like to do about 3/4 of the box. Once the pasta is boiling, ladle out 1 cup of the pasta water and set aside to use in the sauce if needed.
2. In a medium pan over medium heat, melt the butter, then add the grated garlic and crushed red pepper flakes and cook for 1 minute. Then, add the flour and stir, cook for another 30 seconds. Pour in the cream and whisk so that the flour mixture blends into the cream. Simmer for about 5 minutes to thicken the cream.
3. Add in the Parmesan cheese, salt, pepper, and nutmeg. Add as much pasta water as you want to thin the sauce to the consistency you want. I usually use a little over 1/2 cup.
4. To serve, add as much of the noodles as you’d like to the sauce and stir to coat. Garnish with more Parmesan and red pepper flakes if you want even more spice.
If you’re worried the 1 teaspoon of crushed red pepper flakes is going to be too spicy, start with 1/2 or 3/4 teaspoon and work up from there.
Keywords: spicy alfredo sauce