HOT CHILI OIL SAUCE RECIPES

Steps:

• In a small saucepan, combine 1/2 cup of the olive oil with the dried red chile, the chipotle, Szechuan peppercorns and black peppercorns and bring to a simmer. Cook over very low heat for 15 minutes, then strain the hot chili oil into a jar.
• In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the garlic and cook over moderate heat, stirring, until fragrant but not browned, about 30 seconds. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the tomatoes, serrano, thyme and oregano, season with salt and pepper and bring to a simmer. Cook the tomato sauce over moderate heat until slightly thickened, about 5 minutes.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shake it dry and return it to the pot. Add the tomato sauce, basil, Parmesan and 1/4 cup of the hot chili oil and toss. Serve the pasta in bowls and pass Parmesan and the remaining hot chili oil at the table.

Steps:

• Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
• Place around 5 tablespoons of red pepper powder in a bowl.
• Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
• Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.