I’ve been trying different brands of chili crisps these days to see which one I enjoy most, and how I can incorporate chili crisps into what I am cooking aside from just using it as a topping or a dip.

Something I’ve been enjoying is adding chili crisp to my tomato sauce base because instead of just adding red pepper flakes to add a sensation of spice, why not also add the umami and bold flavors a chili crisp provides.

This particular photograph, I added chopped kale and brussels to my pasta because I was looking to utilize the greens in my fridge - this is of course optional for those who would rather go carb-forward with this dish.

Creamy Tomato & Chili Crisp Rigatoni

Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 2 servings

Ingredients:

• One shallot, diced

• 3 cloves garlic, minced

• (optional) chopped kale, chopped brussels sprouts

• 2-3 tbsp tomato paste

• 1/4 cup heavy whipping cream

• 2 tbsp chili crisp

• salt and pepper to taste

• 1/8 cup fresh shaved parmesan

• 1/2 lb rigatoni

Preparation:

1. In a pot of water, prepare rigatoni to al dente and set aside. Reserve 1 cup of pasta water

2. Chop shallots, garlic, and (optional) kale and brussels sprouts

3. In a medium skillet, add cooking oil over medium heat. Sauté garlic and shallots until shallots are translucent. (Optional) add kale and brussels

4. Add tomato paste and heavy whipping cream to skillet, incorporate with veggie sauté. Add 1/4 cup of pasta water to loosen sauce

5. Add chili crisp, parmesan, salt and pepper to taste and allow sauce to come to a simmer

6. Mix al dente rigatoni with sauce, adding in pasta water as needed to loosen sauce consistency to preference

7. Serve with freshly grated parmesan cheese