Drain the pasta one minute before the time indicated on the package. The pasta should always be “al dente”.
Add more chili paste if desired.
For creamier consistency add one ladle of pasta cooking water after combining the pasta with the sauce. Cook for 30 seconds, remove from the heat and stir in Parmigiano cheese.
Heavy cream is added to balance out the tomato acid flavor, but you can replace it with an additional teaspoon of sugar or ¼ cup of milk.
The original recipe includes bacon. You can add 4 oz. of chopped bacon with shallots.