Uncle A’s Chi-Talian Creamy Chili Pasta

4 oz Pancetta/Bacon chopped into small cubes
8 oz Pasta I used fusilli; reserve 1 cup pasta water
1 tsp Olive Oil
1 Shallot chopped
4 cloves Garlic minced
0.75 tsp Red Pepper Flakes adjust to taste
2 tbsp Tomato Paste
0.25 cup Shaoxing Wine
0.50 tsp Sugar
0.50 tsp Salt
0.25 tsp White Pepper
0.25 tsp Uncle A’s Asian Spice
14 oz Crushed Tomatoes
1 tbsp Chili Oil adjust to taste
0.50 cup Heavy Cream
Parmesan Cheese and Green Onions to serve

1. Heat a large, high-rimmed pan over medium heat. Add the cubed pancetta and cook for 8-10 minutes until crispy, but not burned. Remove to a plate.
2. Meanwhile, cook pasta according to package instructions. Make sure to reserve about 1 cup of pasta water.
3. In the same pan, mix in the shallot and garlic and cook for another minute, stirring often. Add the red pepper flakes and cook another minute, stirring often.
4. Add the tomato paste and stir to combine. Cook for 3-4 minutes until the tomato paste darkens. Pour in the Shaoxing wine to deglaze the pan. Scrape up any stuck bits on the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes.
5. Mix in the sugar, salt, white pepper, and Uncle A’s Asian Spice. Then mix in the crushed tomatoes and chili oil. Simmer for 5 minutes.
6. Turn the heat to low and pour in heavy cream. Stir until well combined. Add the cooked pasta and pasta water as needed to thin out the sauce. Mix in the set aside pancetta.
7. Top with freshly grated parmesan cheese and sliced green onions to serve.