A delightful twist on traditional pasta, combining crispy textures and creamy flavors.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and proper baking.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Al dente pasta holds its shape better during frying and baking.
In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
Stir frequently to prevent the onions from burning.
Add the minced garlic to the saucepan and cook for 30 seconds until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Sprinkle the flour into the saucepan and mix well. Gradually whisk in the half-and-half until smooth.
Whisk continuously to prevent lumps from forming.
Stir in the hot chili sauce, salt, and pepper. Cook until the sauce thickens.
Adjust the seasoning to your taste preference.
In a skillet, heat a bit of butter over medium-high heat. Add the drained pasta and fry until crispy.
Ensure the pasta is well-drained to achieve a crispy texture.
Combine the fried pasta with the prepared sauce and mix well.
Mix thoroughly to coat the pasta evenly with the sauce.
Transfer the mixture to a greased baking dish. Sprinkle the shredded cheese on top.
Use freshly grated cheese for better melting.
Bake covered for 20 minutes, then uncover and bake for an additional 5 minutes until the cheese is bubbly.
Covering the dish initially helps retain moisture.
Garnish with chopped parsley before serving.
Fresh parsley adds a burst of color and flavor.
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