Part of:
Pasta
Ingredients:
- 4 tablespoons unsalted butter, divided
- ½ cup panko bread crumbs
- Salt
- 1 (4½-ounce) tube double-concentrated tomato paste or 1 (6-ounce) can tomato paste
- 3 garlic cloves, finely grated or finely chopped
- ½ teaspoon smoked paprika
- Pinch of ground cayenne (optional)
- 1 pound short pasta (such as elbows or medium shells)
- 1 (8-ounce) block sharp, yellow Cheddar, coarsely grated (about 2 cups) {
Instructions:
- In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add the panko and a pinch of salt and toast, stirring, until golden, 2 to 5 minutes. Scrape into a small bowl. (Don’t worry about getting every little speck out of the pot.)