Spicy Creamy Ditalini
- Large skillet
- 2 Tbsp olive oil
- 1 large shallot minced
- 4 cloves of garlic minced
- Kosher salt and pepper to taste
- 2-4 Calabrian chilis minced
- 2 oz tomato paste
- 2 cups ditalini
- ½ cup dry white wine
- 2 1/2-3 cups chicken stock vegetable stock or even water!
- ½ cup grated pecorino romano plus more for serving
- 3 Tbsp heavy cream
- Fresh basil evoo, and fresh black pepper, for serving
- In a large skillet, heat oil over medium heat until hot.
- Add in shallots and garlic and cook until softened. Season with salt and pepper.
- Stir in chilis and cook 1 minute.
- Add in tomato paste and cook, stirring, until it darkens in color slightly, about 3-5 minutes.
- Add in ditalini and stir to coat the pasta in the tomato paste mixture.
- Deglaze with white wine, and cook until nearly all the wine has cooked off.
- Add in about 1/3 of the stock and cook over medium heat, stirring, until most of the liquid is evaporated.
- 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. **
- 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.
- Reduce heat to low and stir in cheese until fully melted. Stir in cream.
- Season to taste with salt and pepper.
- Serve topped with more cheese, fresh basil, a drizzle of evoo and a bit of fresh cracked pepper.
** You may not use all the stock, thats ok!
Tried this recipe?Let us know how it was!