Sausage Fusilli with Scallion and Sriracha Butter

Bring a large pot of water to a rolling boil. Season generously with salt — it should taste like the sea. Cook the fusilli according to package directions until al dente. Reserve at least 1 cup of pasta water before draining.

While the pasta cooks, heat a wide skillet over medium-high heat. Add the sausage and break it apart with tongs. Cook, stirring occasionally, until deeply browned and caramelized, about 8 minutes. Don't rush this — those dark bits are flavor.

Add the sliced garlic and cook for 1 minute until fragrant. Lower the heat to medium.

Add the butter to the skillet with the sausage. Let it melt and foam. Stir in the sriracha and salt — watch the color bloom into a gorgeous orange-red. Swirl the pan to combine everything into a glossy, spicy butter sauce.

Add the drained fusilli directly to the skillet. Toss vigorously, adding pasta water splash by splash until the sauce coats every piece and clings like silk. This emulsification is not optional — it's the whole point.

Remove from heat. Scatter the sliced scallions over the top and toss once more. The residual warmth will soften them just enough.

Divide among warm bowls. Shower with freshly grated parmesan and a few extra scallion rings. Serve immediately — this dish does not wait politely.