Chili Crisp Tomato Butter Pasta

# Components:

→ Pasta

01 - 14 oz dried spaghetti or linguine

→ Sauce

02 - 3 tbsp unsalted butter

03 - 2 tbsp chili crisp (store-bought or homemade)

04 - 14 oz cherry tomatoes, halved

05 - 2 cloves garlic, finely minced

06 - 1 tbsp tomato paste

07 - 1 tsp sugar

08 - Salt and black pepper, to taste

→ Garnish

09 - 2 tbsp grated Parmesan cheese (optional, omit for vegan version)

10 - Fresh basil leaves, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ⅓ cup pasta water, then drain.

02 - Heat 1 tablespoon butter in a large skillet over medium heat. Add cherry tomatoes and cook, stirring occasionally, until softened and blistered, about 6 to 8 minutes.

03 - Stir in minced garlic, tomato paste, and sugar. Cook for 2 minutes, stirring frequently to blend flavors.

04 - Add chili crisp and remaining butter. Cook until fragrant and butter is fully melted. Season with salt and black pepper to taste.

05 - Add drained pasta to the skillet. Toss well to coat, adding reserved pasta water gradually to achieve a silky sauce consistency.

06 - Portion pasta into bowls. Garnish with Parmesan cheese and fresh basil leaves if desired, then serve immediately.

# Expert Advice:

01 -

The sauce glides over the pasta like a spicy, buttery secret you’ll want to tell everyone about.
You can customize the heat and richness on a whim, which is exactly how it found a permanent spot in my weeknight rotation.

02 -

I once added all the reserved pasta water at once and ended up with a watery sauce—add slowly and you’ll never look back.
The first time I tried a different brand of chili crisp, it nearly set everyone’s mouth on fire—taste yours and dial it back to suit your mood.

03 -