Chilli Oil Venison Spaghetti
An Asian-inspired venison mince pasta with garlic, soy sauce, chilli oil and a silky, glossy sauce. Easy to make, full of flavour and perfect for something a little different.
Ingredients
- 500 g venison mince
- 350 g spaghetti
- 3 cloves garlic very finely minced
- 1 tbsp butter
- ¼ cup cream
- 2 tbsp soy sauce
- 1 –1½ tbsp chilli oil or chilli crisp
- 1 tsp honey or brown sugar
- 1 tsp sesame oil
- ½ tsp cracked black pepper
- ½ cup reserved pasta water as needed
- Small squeeze of lemon juice
- Salt to taste
To Serve
- Spring onion finely sliced, to serve
- Freshly grated parmesan to serve
- Extra chilli oil to serve
- Sour Cream to serve (optional)
Instructions
- Cook the spaghetti. Bring a large pot of salted water to the boil. Cook the spaghetti according to the packet instructions until al dente. Reserve ½ cup of pasta water before draining.
- Brown the venison. Heat a large frying pan over medium-high heat. Add the venison mince and spread it out evenly. Leave it alone for 2–3 minutes to get some good colour before breaking it up and cooking through. Season lightly with salt and pepper. Add a splash of cooking oil if the pan is too dry.
- Add the garlic and butter. Reduce the heat slightly, then add the butter and garlic. Cook for 30–60 seconds until fragrant, making sure the garlic doesn't burn.
- Make the sauce. Add the soy sauce, honey or brown sugar, cream and black pepper. Stir everything together and simmer gently for 2–3 minutes until slightly thickened.
- Add the chilli oil. Stir in the chilli oil or chilli crisp, sesame oil and ¼ cup of the reserved pasta water.
- Toss everything together. Add the drained spaghetti straight into the pan and toss for 1–2 minutes until the sauce coats the pasta. Add a splash more pasta water if needed. You want it glossy and silky, not swimming in sauce.
- Finish and serve. Turn off the heat and add a small squeeze of lemon juice. Taste and adjust the soy sauce, sweetness or chilli to your liking. Serve topped with spring onion, freshly grated parmesan and an extra drizzle of chilli oil.
Notes
- Chilli oil or chilli crisp: I've made this with both, and both work really well. Chilli oil gives a smoother sauce, while chilli crisp adds a bit of texture.
- No venison? Beef mince works just as well. You may need to drain off a little excess fat after browning.
- Pasta water: Don't skip it! The starch helps the sauce coat the spaghetti properly. Add it gradually until you get the consistency you want.
- Spice level: Start with 1 tbsp of chilli oil and add more to taste. Some brands are much hotter than others.