Spicy Creamy Ditalini

Updated at: Thu, 02 May 2024 15:47:22 GMT

Step 1

In a large skillet, heat oil over medium heat until hot.

Step 2

Add in shallots and garlic and cook until softened. Season with salt and pepper.

Step 3

Stir in chilis and cook 1 minute.

Step 4

Add in tomato paste and cook, stirring, until it darkens in color slightly, about 3-5 minutes.

Step 5

Add in ditalini and stir to coat the pasta in the tomato paste mixture.

Step 6

Deglaze with white wine, and cook until nearly all the wine has cooked off.

Step 7

Add in about 1/3 of the stock and cook over medium heat, stirring, until most of the liquid is evaporated.

Step 8

Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through. This should take about 15 minutes. **

Step 9

If the pasta is tender but there is no liquid left, just add a splash more. You want a touch of liquid in there for the cheese to melt, and to give the dish a nice velvety texture.

Step 10

Reduce heat to low and stir in cheese until fully melted. Stir in cream.

Step 11

Season to taste with salt and pepper.

Step 12

Serve topped with more cheese, fresh basil, a drizzle of evoo and a bit of fresh cracked pepper.

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