Ingredients

For the Spaghetti:

1/4 c. olive oil

2 tbsp. chili crisp

8 oz. spaghetti, raw

Salt and pepper to taste

Parsley and parmesan to garnish

For the Sauce:

1 tbsp. olive oil

1 tbsp. garlic, minced

24 oz. can tomato puree

2 tsp. kosher salt

3 c. chicken broth

Directions

1.Make the sauce by adding the oil to a pot over medium-high heat. Add the garlic and cook for 1 minute. Add in the tomato puree, broth and salt. Bring to a boil. Lower the heat and simmer for 8-10 minutes.

2.Start the spaghetti by adding the oil to a large saute pan over medium heat. Once warm add the chili crisp and cook a couple of minutes. Add the spaghetti in an organized bunch into the pan. Toss it over itself every couple of minutes until it starts to get toasty brown.

3.Add two ladle fulls of sauce to the spaghetti. Turn the heat up to medium-high. Toss the spaghetti around in the pan until it absorbs most of the sauce. Allow it to start to char a bit. Add another ladle of sauce and cook until it absorbs. Keep with this process until the sauce is used up and the spaghetti is al dente. Again, allowing it to char a bit is a good thing. Taste it and season it with salt and pepper as desired.

4.Serve garnished with parmesan and parsley. Enjoy!