The combination of spicy, savory chili crisp and nutty tahini makes an incredibly delicious, satisfying sauce, but we take it to the next level with the addition of oniony crunch in the form of fried shallots. And here you see the many properties of cascatelli, the pasta shape I invented, on full display—the sauce sinks into the canyon between the ruffles, which I call the Sauce Trough, and all the shape’s edges and ruffle tips grab bits of chili crisp and fried shallot. You won’t have trouble getting all the components of this dish together in one bite! 

We call for Lao Gan Ma brand chili crisp, one of the original and best-known varieties, but you can use whatever kind you like. Just note that they vary in spice levels, so taste before you add the full amount.

Serves 4 to 6  //  Total time: 45 minutes

Developed with James Park

INGREDIENTS

• 2 tablespoons kosher salt
• ⅓ cup tahini (see note)
• 3 tablespoons Lao Gan Ma chili crisp, plus more for serving (see above)
• 2 tablespoons apple cider vinegar (or rice or white wine vinegar)
• 2 tablespoons soy sauce
• 1 pound cascatelli (or reginetti, casarecce, gemelli, or radiatore)
• ½ cup extra-virgin olive oil
• 4 large shallots, sliced into very thin rings
• 4 garlic cloves, minced
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Bring 4 quarts of water and the salt to a boil in a large pot. 

2. Line a plate with a double layer of paper towels. Set a fine-mesh strainer over a medium heatproof bowl. 

3. In a 2-cup liquid measuring cup, combine the tahini, chili crisp, vinegar, and soy sauce and whisk until fully combined. 

4. Add the pasta to the boiling water and cook for 2 minutes, less than the low end of the package instructions. Reserve 2 cups of the pasta cooking water, then drain the pasta. Immediately return the pasta to the pot, cover, and set aside. 

5. Whisking constantly, pour ½ cup of the hot pasta water into the tahini mixture and whisk until completely smooth; set aside.

6. Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally and breaking up the rings, until deeply browned and crispy, 12 to 15 minutes. Carefully strain the shallots and oil into the prepared bowl, reserving the skillet, then transfer the shallots to the prepared plate and spread them into an even layer (see tip). 

7. Return 3 tablespoons of the shallot oil to the skillet, add the garlic, and cook over medium heat, stirring, until golden, 1 to 2 minutes. Add the tahini mixture and cook, stirring, until fragrant and thickened, about 2 minutes. Add the pasta to the skillet along with ¾ cup of the pasta water, 1 tablespoon of the reserved shallot oil, and the pepper and toss until the pasta is evenly coated, 2 to 4 minutes. (The sauce should cling to the pasta but still pool slightly at the bottom of the pan. If it seems too thick, add more pasta water 2 tablespoons at a time.) Remove the pan from the heat and stir in half of the fried shallots. 

8. Transfer the pasta to a serving dish or individual bowls, top with the remaining fried shallots, and serve immediately with chili crisp. (This dish will thicken quickly. If you have some left in the pan and go back for seconds, I suggest you put the pan back over medium heat for a minute or two and mix in a splash of pasta water to loosen it back up.) 

NOTE: I like Soom or Villa Jerada brand tahini, both of which have incredible flavor and are silky smooth, so they’re easier to work with. Because the oil is usually separated when you open a new jar of tahini, my mom likes to transfer all the contents to a bigger container, emulsify it with an immersion blender, then return it to the jar, where it stays emulsified for months. She also likes to store tahini on its side because she says that makes it easier to mix. (Letting it come to room temperature before you work with it also helps.) My mom has put a lot of thought into tahini storage and handling, which I respect. You can also use smooth, unsweetened peanut butter in place of tahini in this recipe. 

TIP: Store any leftover shallot oil in an airtight container at room temperature and use it for fried eggs, sauces, dressings—anywhere you’d use olive oil!