One Pan Chocolate Pasta with a Spicy Kick!
This one-pan chocolate pasta with a spicy kick is the kind of dish that makes you do a double take but in the best way. Dark chocolate, chili flakes, and coconut milk come together to make this creamy, spicy-sweet sauce that clings to every bite of spaghetti. It’s bold, a little unexpected, and super easy to whip up in one pan. Minimal cleanup, max flavor. Perfect if you’re feeling adventurous or just want to switch up your dinner game.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
Ingredients
- Spaghetti – 8 oz (I used regular but any kind works)
- Garlic – 2 cloves, minced
- Olive oil – 1 tbsp
- Red chili flakes – 1 tsp (adjust to your fire level)
- Dark chocolate – 2 oz (around 70% cocoa is ideal)
- Coconut milk – 1 cup (unsweetened is key)
- Salt – ½ tsp
- Black pepper – a pinch
- Water – 1¾ cups
Optional for topping:
- Grated parmesan
- Crushed nuts
- Fresh basil
Instructions
Step 1: Heat Up the Flavor Base
Warm olive oil, sauté garlic and chili flakes just until fragrant. Don’t brown—just let the aroma bloom.
Step 2: Add the Pasta and Water
Add spaghetti, water, salt, and pepper. Stir gently; it’s okay if pasta isn’t fully submerged—it’ll cook just fine.
Step 3: Pour in the Coconut Milk
When water simmers, add coconut milk. Stir occasionally to prevent sticking and cook pasta evenly.
Step 4: Let It Cook and Get Cozy
Simmer for 10–12 minutes. Sauce thickens and coats pasta; add water if it reduces too fast.
Step 5: Stir in the Chocolate
Turn off heat, stir in chopped chocolate. Watch it melt into a silky, dreamy sauce.
Step 6: Taste and Top It Off
Taste for seasoning. Plate it up and add toppings—cheese, herbs, or nuts if you’re feeling fancy.
Notes
- Pantried chocolate – I often rescue leftover dark chips from my Olive Oil Brownies with Sea Salt & Orange Zest stash. Zero shopping, full flavor.
- Fresh chili = sharper heat – Grinding chili flakes—like I do for my Spaghetti Aglio e Olio with Sweet Garlic & Spicy Chili Crisp—gives this pasta a sharper, livelier kick.
- Lighten it up – Swap half the coconut milk for water if you want creaminess without feeling weighed down.
- One-pan gluten-free – Rice noodles fit right in the same skillet—just follow the same steps and skip cleanup.
- Perfect heat control – Add half the chili early, then taste near the end to dial in your ideal spice level.
- Toasted crunch trick – Ditch sad, soggy nuts. Toss chopped nuts into the pan after plating—just 30 seconds for crisp, toasty magic.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 420
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g