Difficulty Medium
Cook Time 40 min
Heat None
A rich and indulgent pasta dish that brings serious heat with crispy chili oil, balanced by creamy cheese and sour cream, with candied pork belly and bacon adding sweet-savory depth. The honey roasted peanuts on top give it an unexpected crunch that'll keep you coming back for more.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb protein rotini pasta 3 cups shredded cooked chicken 6 oz candied pork belly, diced 6 strips bacon, chopped 1/2 cup crispy chili oil (plus more to taste) 2 large red onions, thinly sliced 8 cloves garlic, minced 2 red bell peppers, diced 2-3 serrano peppers, thinly sliced 1 tablespoon black pepper 1 cup honey roasted peanuts, roughly chopped 1 cup tomato purée 1 cup sour cream 8 oz cream cheese, softened 1 cup heavy cream 1 cup grated parmesan cheese 1/4 cup fresh parsley, chopped 4 green onions, sliced Directions 1 Cook pasta according to package directions until al dente. Drain and set aside. 2 In a large skillet over medium heat, cook bacon until crispy, then remove and set aside. In the same pan, cook candied pork belly until crispy, remove and set aside. 3 In the bacon fat, add red onions and cook 15-20 minutes until deeply caramelized. Add garlic, bell peppers, and serrano peppers, cooking 5 minutes more. Stir in crispy chili oil and black pepper. 4 Reduce heat to medium-low and add tomato purée, sour cream, cream cheese, and heavy cream. Whisk until smooth and creamy, then fold in parmesan cheese until melted. 5 Add shredded chicken, cooked bacon, and candied pork belly to the sauce. Stir to combine and heat through. 6 Toss the cooked pasta into the sauce until well coated. Adjust seasoning with more chili oil if desired. 7 Serve topped with honey roasted peanuts, fresh parsley, and green onions.
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