Creamy Garlic Tagliatelle with Double Cream & Chilli Flakes | University Kitchen – Recipe #1 | kukskitchen

University Kitchen – Recipe #1

If you’ve just moved away to university, welcome to the wonderful world of cooking for yourself! It can seem a bit daunting at first, but trust me—it doesn’t have to be complicated.

As a mum of two boys, I’ve learned one very important thing: they’ll happily watch a 30-second Instagram reel and believe they’re suddenly Michelin-star chefs… but ask them to read a recipe, and somehow that’s “too much work!” 😄

So this series is for every student (and every parent secretly hoping their child eats something other than instant noodles). These recipes are simple, quick, budget-friendly, and most importantly, genuinely delicious.

We’re starting with a creamy garlic and chilli tagliatelle—a comforting pasta dish that’s ready in under 20 minutes, uses just a handful of ingredients, and tastes like something you’d order at a restaurant.

Happy cooking… and remember, if you can boil pasta, you can absolutely make this! 🍝

Creamy Garlic Tagliatelle with Crispy Chicken Thighs, Double Cream & Chilli Flakes
Serves: 2–3
Preparation time: 10 minutes
Cooking time: 35–40 minutes

Ingredients

250 g tagliatelle
2–3 whole chicken thighs, bone-in and skin-on
Salt and freshly ground black pepper
2 tbsp olive oil or butter
4–5 garlic cloves, finely chopped or minced
½–1 tsp chilli flakes (adjust to taste)
1 tsp Italian mixed herbs
200 ml double cream
50 g grated Parmesan (plus extra for serving)
A handful of fresh basil leaves, torn
Zest of ½ lemon

Method

• Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Reserve about ½ cup of the pasta cooking water before draining.
• Pat the chicken thighs dry and season generously with salt and freshly ground black pepper.
• Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken thighs skin-side down and cook slowly for 8–10 minutes until the skin is golden and crispy. Turn and cook for another 10–15 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside to rest.
• In the same pan, use the flavourful chicken juices and fat to make the sauce. Add the garlic and cook gently for 1–2 minutes until fragrant.
• Add the chilli flakes and Italian mixed herbs, stirring for 30 seconds.
• Pour in the double cream and bring to a gentle simmer. Add the Parmesan and stir until you have a smooth, creamy sauce. Season with salt and freshly ground black pepper.
• Add the cooked tagliatelle to the sauce and toss well, adding a splash of reserved pasta water if needed to create a silky texture.
• Place the chicken thighs back on top of the pasta or serve alongside. Finish with torn basil leaves, extra Parmesan, and lemon zest.

Optional additions: Mushroom , onion while sauteeing   



A beautiful comfort dish — crispy golden chicken thighs with a creamy garlic chilli pasta underneath. 🍝



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Cheers
Sherin Jos

Creamy Tomato Spinach Pasta | kukskitchen

Creamy Tomato Spinach Pasta

This creamy tomato spinach pasta is one of those comforting dishes that comes together with very little effort but feels deeply satisfying. I often make it on evenings when I want something warm and indulgent without spending too much time in the kitchen.

I remember the first time I tried something similar, a simple pasta where the sharpness of tomatoes met the softness of cream, creating a sauce that was both rich and bright. Over time I started adding little touches, garlic for depth, spinach for freshness, and chilli flakes for a gentle kick. Now it has become one of those reliable dishes that always pleases. Simple ingredients, but a bowl that feels like comfort.

 A few things before we start: 

• Salt the pasta water well. It should taste like the sea. This is the first layer of seasoning for the whole dish. The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

• Cook the tomato paste briefly. Let it fry for a minute or two before adding the crushed tomatoes. This deepens the flavour and removes the raw taste.

• Reserve a little pasta water. A few tablespoons stirred into the sauce can help loosen it and make it coat the pasta better.

• Do not overcook the spinach. Add it at the end and let it just wilt into the sauce to keep its colour and freshness.

• Balance the cream and acidity. If the tomatoes taste too sharp, a little extra cream or Parmesan will round the sauce nicely.

• Finish with heat and herbs. A pinch of chilli flakes and fresh basil right before serving lifts the whole dish.

 

Ingredients

• Pasta – 12 oz rigatoni (or any pasta of your choice)

• Olive oil – 2 tbsp

• Garlic – 4 cloves, minced

• Onion – 1 medium, finely chopped

• Tomato paste – 2 tbsp

• Crushed tomatoes – 1 can (14 oz)

• Heavy cream – 1 cup
  (substitute coconut cream for a dairy-free option)

• Spinach – 2 cups fresh, packed

• Red pepper flakes – 1 tsp (adjust to taste)

• Parmesan cheese – ½ cup, grated (optional)

• Salt and pepper – to taste

• Fresh basil – a small handful, torn (optional)

• Crushed chilli flakes – for garnish

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions (about 10–12 minutes). Drain and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 4–5 minutes, until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour.
Add the crushed tomatoes, mix well, and let the sauce simmer for about 5 minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for another 3–5 minutes, until the sauce thickens slightly.

5. Add the spinach
Stir in the fresh spinach and cook until wilted. Season with red pepper flakes, salt, and pepper. If using, add the Parmesan now for extra creaminess.

6. Combine
Add the drained pasta to the skillet and toss well so the rigatoni is fully coated in the creamy tomato sauce.

7. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot, with extra Parmesan on the side for those who like it richer.

Chicken and Mushroom Linguine | Kukskitchen

A quick and easy dinner is what you want after a long day at work when hungry tums are waiting to see what you are making. My little one loves pasta, but I rarely make it for fear of carb over-load and more importantly my hubby dear is not a big fan of this Italian staple. I do love this recipe which is quick to put together and is great on the palate. The sauce is so creamy you want to lick the plate afterwards.