an easy, spicy Calabrian chile & burrata pasta with peas and a simple pan sauce
1 lb paccheri pasta (or other wide-shaped pasta)
kosher salt, as needed
4 tbsp butter
2 garlic cloves, minced
1–2 tbsp crushed Calabrian chilies in oil (depending on how much heat you like)
2 tbsp honey
12 oz frozen peas, thawed
½ lemon, juiced
1–2 balls burrata cheese
freshly cracked black pepper
watercress, to garnish
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions. Ladle out ¾ cup of the pasta water and reserve. Drain the pasta.
Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add 2 tablespoons of the butter. Once melted, add the garlic and let cook for about 15 seconds (watch closely so it doesn’t burn).
Add the crushed Calabrian chilies and honey. Cook for another few seconds.
Pour in the reserved pasta water. Bring to a bubble and let simmer until slightly reduced, just a minute or two. Add in the drained pasta. Continue to cook for another 2 minutes until the pasta is fully cooked and the sauce begins to coat the pasta.
Stir in the peas and the remaining butter. Let the peas heat through and butter melt as you gently stir the pasta.
Lastly, add the lemon juice. Taste the pasta and season with salt as needed.
Plate the pasta in a large, shallow bowl. Break the burrata across the top. Season the burrata with salt and freshly cracked black pepper. Garnish with the watercress.