Andalusian Brown Butter Sage Rigatoni

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the celery and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the brown butter sage and let it toasted, undisturbed, so it takes on real color before you stir.
4. Fold in the parmesan and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Plate it up while hot and pass extra at the table.