Add craveable flavor to menus with a quick pasta dish that’s anything but ordinary using a multipurpose, scratch Tuscan Chili Crisp. Packed with flavor, crunch, and mild heat− Chili Crisp combines with a touch of pasta water and grated parm to make a simple sauce coating the trifecta of browned sausage, broccolini, and bucatini pasta.
1 bunch Broccolini, Blanched, Cut into 1-Inch Pieces
1 tbsp Tuscan Chili Crisp, Prepared
6 each Basil Leaves, Torn
3/4 cup Parmesan, Finely Grated
Procedure
Tuscan Chili Crisp
Mix oil, shallots, garlic, Red and Green Pepper Blend, Bring to simmer on medium heat. Simmer 12 to 15 minutes, stirring frequently, until shallots and garlic are deep golden brown.
Mix seasoning and remaining ingredients in large heat-safe bowl. Strain fried shallot mixture through fine mesh sieve, draining hot oil into bowl with crushed red pepper mixture. Reserve fried shallot mixture; set aside to cool and crisp. Stir crushed red pepper and oil to mix.
Add cooled shallot mixture to bowl with crushed red pepper and oil. Mix well. Hold for service.
Sausage and Broccolini Bucatini
Cook pasta until al dente in salted water. Drain pasta, reserving 1/2 cup of pasta water.
Heat oil in a pan over medium heat. Brown sausage; remove from pan, reserve drippings in pan. Add garlic and fry until golden brown.
Heat oil in a pan over medium heat. Brown sausage; remove from pan, reserve drippings in pan. Add garlic and fry until golden brown.
To the same pan, add broccolini and Chili Crisp. Sauté 1 minute. Return sausage to pan along with cooked pasta, 1/2 cup Parmesan and reserved pasta water. Stir constantly until the mixture thickens and glosses the pasta. Serve with torn basil leaves and remaining Parmesan. Drizzle with additional Chili Crisp, if desired.
