How to make it

1. https://www.youtube.com/watch?v=QTe2pHuyvBc
2. Finely chop the shallot. In a large skillet, heat the olive oil over medium heat. Add in the shallots and Lee Kum Kee Minced Garlic and cook until soft and aromatic, about 5 minutes.
3. Stir in the Calabrian chili peppers and tomato paste until smooth and continue to cook for another 2 minutes. Slowly whisk in the heavy cream until fully combined, then reduce the heat to low. Stir occasionally and continue to cook until the sauce begins to simmer and thickens. Grate the parmesan and finely slice the basil. Add them into the sauce.
4. While the sauce is cooking, bring a pot of salted water to a boil and cook pasta for 2 minutes less than the package instructions. Reserve 1 cup of pasta water and drain. 
5. Add the al dente pasta and reserved pasta water to the sauce and toss gently to combine for 2 minutes or until the sauce thickens up and coats the noodles.
6. Season with cracked salt and pepper. Serve immediately and top with creamy Burrata, drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and garnish with fresh basil leaves. Enjoy!