Sunday Mushroom Ragu with saffron broth

Method

1. Gather and prep everything first: dried pasta, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the mushroom ragu and let it sunday, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Serve warm, ideally with something to soak up the sauce.