Bucatini with Chilli Oil Pumpkin Seeds [vegan]

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Okay, so there was the Chilli Oil Beans, and then the Sushi Rice with Chilli Oil Nuts, and now we’ve got Bucatini with Chilli Oil Pumpkin Seeds. I’m not trying to pretend like this recipe is a brand new thing! We’re day 85 into the Neverending Lockdown and I am frantically uncreative, and where my creative faculties once lived now sits a reluctant brick wall, covered in fast-moving moss, forgotten by mankind, perhaps to be discovered a hundred years hence by a plucky main character, but it’s looking dubious, and it’s only barely metaphorical. So – a little more repetition! In fairness, lockdown or not I am prone to fervently latching onto particular foods like they’re the new girl at school who needs a makeover, or a favoured mistress in the court of the Sun King. As I said in the prior iterations, and in the recipe, Lao Gan Ma chilli in oil was the initial impetus for this recipe, helped by watching numerous TikToks (eg Chef Priyanka and TiffyCooks) of people pouring hot oil over chilli and spices. My loyalty to Lao Gan Ma goes unchallenged, but also I can’t see myself getting sick of this chilli oil recipe any time soon, or running out of ways to use it. Above all, the most relevant justification for repeating it so often is – it’s really delicious!

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So yes, this is incredibly delicious, and it’s very easy – not exactly one-bowl, but there’s not too much in the way of dishes, and toasting nuts and heating oil is not so much a victimless crime as an act of charity, since you’re basically seasoning your pan in the process – I put mine away unwashed, but for a brief swipe using a paper towel, with a clear conscience. Because I ordered three packets of bucatini online back in September as a lockdown treat, I’ve used that here where you might expect to see noodles – and you could use spaghetti or any other long pasta or, of course, actual noodles. It’s not that these long hollow tubes are superior to any other kind of pasta or noodle, but the rarity of it feels fun and opulent. As you can see in the photos I also recently ordered myself a pretty, irregularly-speckled pink plate, as another treat. Getting little packages in the mail is not quite the same as interacting with my loved ones in the outside world and enjoying my one wild and free life but receiving a package is an undeniable rush, and a reminder that there is still much and many to be grateful for.

Well, what is left to say about this chilli oil? Last time I described “the jovial heat of the gochugaru, the aromatic fennel…the allium savoury vibes from the chives and garlic, the soft oil-pastel crunch and sweetness of the cashews and walnuts and the half-hearted yet welcome kick from the ground white pepper.” I’m not sure I can come up with anything new that’s better – just replace the cashews with pumpkin seeds and add the sweet warmth of a broken up cinnamon stick, the softened forbidden-woodchips of which I happily eat as I find them in the pasta, and that sums up this recipe. The bucatini is a perfect backdrop for these lively flavours, twirling them up in a merry vortex around your fork (best not to wear white while eating this) and it makes a stunning contemplative lunch or a casually elegant dinner, and is very easily doubled or trebled to feed more.

It would appear that the more simple and straightforwardly delicious the recipe, the more unhinged and long-winded the blog post must be, let this be a comfort, I guess, and confirmation of how truly good this recipe is.

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Bucatini with Chilli Oil Pumpkin Seeds

The chilli oil is back – it never left – and this variation is just as delicious as the others. An easy, fast, luxurious but chill vegan meal for one, I need you to know I didn’t actually measure any of these ingredients and it’s not something to stress about. As you can tell by how often I return to it, this chilli oil can be applied to numerous foods successfully, and I have Lao Gan Ma chilli in oil, and my devotion to it (plus several TikTok videos) to thank for the inspiration that led me to each recipe, including this one. Of course, you can use whatever nuts and seeds you have, and of course you can use spaghetti or noodles or whatever here instead of bucatini.

  • 90g bucatini
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 cinnamon stick
  • 2 teaspoons fennel seeds
  • 2 teaspoons gochugaru or chilli flakes of your choice
  • 2 tablespoons snipped chives
  • 1 fat garlic clove, finely chopped
  • a hearty shake of salt and ground white pepper
  • 4 tablespoons neutral oil, such as rice bran

1: Bring a large pot of water to the boil, salt it generously, and then cook your bucatini in it until it’s tender.

2: While this is happening, toast your pumpkin and sunflower seeds in a small pan until they just start to colour. Tip them into a heatproof bowl. Break the cinnamon stick into small shards, and add this to the bowl of seeds along with the fennel seeds, gochugaru – or your chilli flakes of choice – chives, the chopped garlic, and the salt and pepper.

3: Heat the oil – might as well use the same pan you toasted the seeds in – until it’s very hot. You can check by sticking the tip of a handle of a wooden spoon into it, and if small bubbles cling to the surface, it’s ready. Carefully pour this hot oil into the bowl of seeds and spices. It’ll sizzle and bubble but it should settle down quickly. Set aside.

4: Drain the cooked pasta and stir it into the bowl of chilli oil pumpkin seeds. Serve immediately.

Serves 1.

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music lately:

Carpe Diem by The Fugs. This is just – so cool!

Don’t Change by Limp Bizkit – a new album from Limp Bizkit in 2021? And they’re covering one of my very favourite INXS songs? Could this be good news at last? Yes! Despite the vaseline-lens softening of nostalgia and the constant mining of the past by both those who both lived through it and those who were conceived in it; time has not exactly been kind to Limp Bizkit, and to still be doing their whole thing in the vastly different climate of 2021 takes some chutzpah. Sure, a gentle acoustic cover is an easy win, and I was always going to listen with generous ears, but this song makes me very happy. (And while it’s low-key, it’s a significantly better decision than their 2003 cover of Behind Blue Eyes, which we simply won’t talk about. Of course, the best cover, and best example of Durst’s underappreciated vocalising, is always going to be Faith.)

I’m Here, from the Broadway musical The Color Purple, sung by Cynthia Erivo, who recently won the role of Elphaba in the film adaptation of Wicked, alongside Ariana Grande as Glinda. Wicked is so dear to my heart that nothing short of a pro-shot of the original cast could satisfy me, and musical film adaptations have been sharply diminishing returns since 2002’s stellar Chicago, but – Erivo has a voice like liquidised satin and she only needs one more letter to claim that EGOT. This could well be it.

PS: If you like my writing and wish to support me directly, there’s no better way than by stepping behind the claret velvet VIP curtain of my Patreon. Recipes, reviews, poetry, updates, secrets, stories, all yours on a monthly basis. There’s no better time than right now – your support helps me to make all these blog posts!

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