Recipe and photography by
butter.aficionado
Ingredients
250–300g Radiatori pasta
4 cloves garlic, finely chopped
40g butter
4 tbsp tomato purée
Salt and black pepper
1 ladle pasta water
1 generous tbsp chilli crisp (plus extra to taste)
150–200g mozzarella, grated or torn
Method
Bring a large pan of well-salted water to the boil and cook the radiatori according to packet instructions. Reserve a ladleful of pasta water.
Meanwhile, melt the butter in a saucepan over a low heat. Add the chopped garlic and cook gently for 7 minutes, until soft and fragrant but not coloured.
Stir in the tomato purée and cook with the garlic for 5 minutes, stirring regularly.
Season with salt and pepper, then add a ladleful of pasta water to loosen the sauce. Let this simmer for a further 5 minutes.
Stir through a generous tablespoon of chilli crisp.
Transfer the cooked pasta directly into the sauce and stir gently to combine.
Spoon the pasta into an ovenproof dish and cover with a layer of mozzarella.
Place under a hot grill (broil setting), watching closely, until bubbling and lightly golden.
Serve immediately and let the January blues disappear.
