Step 1

Bring a large pot of water to a boil. Add the pasta and cook until al dente - be sure not to overcook the pasta since it will finish cooking in the sauce. Drain and place the empty pot back on the stove over medium heat.

Step 2

Melt the butter in the stock pot and add the shallots. Cook the shallots down, stirring frequently, until they start to get jammy (approx. 12-14 minutes). Turn down the heat if the shallots start to brown at any point.

Step 3

Add the garlic & capers and cook for 1 minute. Add the tomato paste & chili paste and cook for another minute.

Step 4

Pour in the broth & cream and add in the spaghetti. Toss the spaghetti in the sauce until it thickens and the pasta finishes cooking. Add in the parmesan, parsley & pepper and toss until the cheese is melted. Taste and add salt if needed.

Step 5

Serve hot with more chopped parsley on top.