Prep 2 hrs 2 mins
Cook 5 mins
If you are like me and like things extra spicy, you may want to add extra chili flakes. Giada also suggests to use regular olive oil as it is milder and better suited to the recipe than extra virgin olive oil. Prep. time includes time to allow oil to cool to room temperature.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan.
- Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat.
- Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to 4, 4-ounce bottles. Seal the lids. Refrigerate up to 1 month.
this is wonderful stuff
I also have Giada's cookbook and have made this several times to go with my Recipe #159089 (my version of Giada's pasta). This is easy, so simple, and quite good. It is also good brushed on garlic bread for a bit of a kick.