Pasta with Cherry Tomatoes and Basil (Red Chillies)

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

½ cup extra-virgin olive oil
8 cloves garlic, thinly sliced
1 lb ground chicken or turkey
sea salt
¼ cup dry white wine
2 Tbsp. tomato paste
3 pts cherry tomatoes
1 red chile, such as Holland or Fresno, thinly sliced
12 oz bucatini, spaghetti, or rigatoni
1 Tbsp. unsalted butter, cut into pieces
2 oz Parmesan cheese, finely grated (~ 1 cup)
2 cups basil leaves, torn if large

Garnish:
Parmesan cheese, finely grated

Heat oil in a large pot over medium until shimmering. Cook garlic, stirring occasionally, until softened and fragrant but not browned, about 2 minutes. Add chicken, season with salt, and continue to cook, stirring occasionally, until there are only a few pink spots left, 5-7 minutes.

Add wine and reduce heat to medium-low. Cook, smashing down on chicken with a wooden spoon, until wine is evaporated and meat is finely ground, 4-6 minutes. Add tomato paste and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 3 minutes.

Add tomatoes and chile and cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until sauce is thickened and about half of tomatoes are completely broken down, 4-6 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce. Add butter, 2 oz Parmesan and ½ cup pasta cooking liquid. Cook over medium heat, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from from heat and fold in basil until fragrant and leaves are slightly wilted.

Transfer pasta to a platter. Top with more Parmesan.

Makes 4 servings.