Creamy Rigatoni with Crispy Chickpeas, Spinach and Lemony Panko by James Park

"Chili crisp is often associated only with Asian dishes, like dumplings and noodles, but it’s also incredible with pasta dishes both as a finishing touch and as a sauce."

We are so excited to share this recipe from James Park for his Creamy Rigatoni with Crispy Chickpeas, Spinach, and Lemony Panko, excerpted from his first cookbook, Chili Crisp.

Hear our conversation with James here:

James Park gets spicy & saucy with his debut, Chili Crisp

James writes in Chili Crisp¹:

Chili crisp is often associated only with Asian dishes, like dumplings and noodles, but it’s also incredible with pasta dishes both as a finishing touch and as a sauce. A combination of heavy cream and chicken broth creates a delicious foundation for spicy chili crisp, resulting in a layered, savory sauce—without being overly spicy. Lightly crisped chickpeas and tender chicken thighs make the dish even more satisfying and hearty. The unsung hero of the dish is the bright lemon flavors in both the cream sauce and the crispy panko. I adore this weeknight-friendly pasta, and it’s perfect when I want something comforting that will also make me sweat from the spice.