Description
Creamy, spicy, and packed with bold flavor, this Bang Bang Pasta comes together in just 25 minutes with penne tossed in a silky sweet chili, sriracha, and parmesan sauce.
Ingredients
Scale
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 2 tablespoons sriracha
- 1/2 cup heavy cream
- 1/2 cup finely grated parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon sesame seeds, optional
Instructions
- Bring a large pot of salted water to a boil.
- In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, heavy cream, parmesan cheese, salt, and black pepper until smooth.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the drained pasta to the skillet with the garlic and pour in the sauce mixture.
- Toss over low to medium-low heat for 2 to 3 minutes until the sauce is warmed through and coats the pasta. Add a splash of reserved pasta water as needed to loosen the sauce.
- Stir in the green onions and top with sesame seeds if using.
- Serve immediately while hot and creamy.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Keep the heat low once the sauce is added so it stays creamy and does not separate.
- Reduce the sriracha for a milder version, or add a little extra for more heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of cream or water.