Spicy Creamy Crayfish Pasta
Grilled Sausage

A fusion-inspired weeknight pasta featuring tender crayfish tails and spaghetti tossed in a rich, spicy cream sauce infused with chili powder and Korean hot sauce.

Ingredients

• 200 g spaghetti noodles
• 150 g crayfish tails
• 1 red onion
• 1 tbsp chili powder
• 1 tbsp Korean hot sauce
• 100 ml milk
• 100 ml whipping cream
• 1 grilled sausage
• to taste sea salt
• to taste olive oil
• to taste dried parsley

Instructions

1. 1Boil the pasta

   

   Add sea salt and olive oil to boiling water, then submerge the spaghetti noodles into the pot to cook until soft.

   Tip: Cover the pot and cook for 12 minutes until the pasta breaks easily.
2. 2Sauté onions

   

   Add oil to a pan and sauté diced red onions until they become fragrant and translucent.

   Tip: Keep the heat at medium to avoid burning the onions while they sweat.
3. 3Stir-fry crayfish

   

   Add crayfish tails into the pan with the sautéed onions and stir-fry until completely cooked.

   Tip: Stir continuously to ensure the crayfish tails cook evenly alongside the onions.
4. 4Add hot sauce and spices

   

   Add one tablespoon of chili powder and one tablespoon of Korean hot sauce to the pan, then mix thoroughly with the crayfish and onions.

   Tip: Mix well to distribute the heat and color evenly across the ingredients.
5. 5Pour in milk and cream

   

   Pour 100ml of milk and 100ml of whipping cream into the pan with the crayfish mixture to create a rich base.

   Tip: Pour gently while stirring to combine the dairy smoothly with the sauce.
6. 6Add cooked spaghetti

   

   Transfer the fully cooked spaghetti noodles directly into the simmering pan containing the creamy sauce and crayfish mixture. Toss and coat the noodles thoroughly so they absorb the rich flavors of the sauce.

   Tip: Add a small splash of the pasta cooking water if the sauce needs to be loosened up before final mixing.

Storage & Reheating

Burn It Off

Frequently Asked Questions