the ultimate food high

Creamy Sriracha Pasta

Buttered noodles are boring. Mac and cheese gets old. You won’t ever make spaghetti as good as your mom’s spaghetti. So why not try making a pasta sauce out of your favorite hot sauce?

“Hot sauce must be hot. If you don’t like it hot, use less” – David Tran.



  • Huy Fong Sriracha
  • ½ box of 8-ounce pasta
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1 egg yolk
  • ¼ teaspoon dried basil
  • Salt & pepper to taste
  • Chicken sausage or shrimp (optional)


  1. Cook pasta according to instructions.
  2. On low heat, melt butter in medium saucepan.
  3. Once butter is melted and distributed evenly across pan, add heavy cream (if you don’t have heavy cream, half & half for coffee works too). Season with salt and pepper to taste.
  4. Add battered egg yolk and stir thoroughly on low heat.
  5. Let sauce simmer for about 3 minutes, but make sure not to overheat or burn.
  6. Add a generous amount of Sriracha.
  7. Optional: add grilled chicken sausage or shrimp to sauce.
  8. Once pasta is cooked and strained, add directly to saucepan and stir pasta until thoroughly covered. Enjoy!



About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 01/21/2015 by in MUNCHIES, Recipes and tagged , , , , , , .
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