30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesy Sriracha Pasta Chips
Delicate pasta crisps coated in a rich Gorgonzola and Sriracha cream sauce, finished with a crunchy toasted panko topping.
Total Time
45
Yield
4
Calories
350 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
Baking sheet, Parchment paper, Large pot, Saucepan, Small skillet, Large bowl •
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Instructions
Preheat oven to 350°F (175°C). Cook pasta according to package directions, but reduce cooking time by 3-4 minutes to ensure it's slightly undercooked. Drain well.
Spread pasta in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and very crispy.
While pasta is baking, prepare the Cheese Sauce. In a saucepan, melt Butter over medium heat. Add Garlic and cook for 30 seconds until fragrant. Deglaze with Sherry and cook for 1 minute.
Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Gorgonzola cheese until melted and smooth. Stir in Sriracha sauce.
Prepare the Panko Topping. In a small skillet, heat Olive oil over medium heat. Add Panko breadcrumbs and toast until golden brown and crispy, about 3-5 minutes. Set aside.
In a large bowl, gently toss the baked pasta crisps with the Gorgonzola sauce until evenly coated. Transfer to a serving dish and sprinkle with toasted Panko breadcrumbs. Serve immediately.
