Calabrian Chili Butter Ditalini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2 servings

Ingredients:

• 1 cup ditalini

• 2 sticks of butter, softened

• 1 tbsp. crushed Calabrian chili pepper

• 1/4 tsp. salt

• 1 garlic clove, finely grated

• 1 cup Parmigiano Reggiano, finely grated

• Pasta water as needed

*Note: this recipe will make extra Calabrian chili butter that's perfect to save and spread on some focaccia!

Directions:

1. Add the butter to a blender along with the crushed Calabrian chili pepper, salt, garlic and 1/4 cup Parmigiano. Blend until the butter is whipped and a smooth consistency. Add more of each ingredient to taste.

2. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until al dente.

3. Once the pasta has finished cooking, strain and add to a large pan along with half of the Calabrian chili butter and 1/4 cup pasta water.

4. Stir in the remaining Parmigiano. Add more pasta water as needed.

5. Plate and top with more Parmigiano.