Made by Yarin Danieli

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Ingredients:

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•   3 garlic cloves
•   2 tbsp unsalted butter
•   2 tbsp double concentrated tomato paste
•   1 cup heavy cream
•   2 packages ramen
•   .75 cup mozzarella

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cook the noodles: Bring a medium saucepan of salted water to a boil. Add the ramen noodles and cook for about 3 minutes. Reserve 1 cup of the noodle water, then drain the noodles.
2. Sauté the garlic: Place a large frying pan or saucier over medium-low heat. Add 1 tablespoon of butter. Once melted, add the crushed garlic and sauté until fragrant, about 15–30 seconds.
3. Build the rosé sauce: Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
4. Make it creamy: Pour in the heavy cream and stir. Let it cook for 3–5 minutes, until the sauce has slightly thickened. Reduce the heat if needed to prevent scorching.
5. Combine everything: Add the cooked noodles to the sauce along with the cheese powder, sauce packet, and about 3 tablespoons of the reserved noodle water. Stir to combine and cook for about 1 minute.
6. Melt the cheese: Scatter the shredded mozzarella over the top and stir until fully melted and incorporated.
7. Emulsify and finish: Add the remaining 1 tablespoon of butter and toss until the sauce is glossy and emulsified.
8. Serve: Divide the ramen between two bowls. Top with a generous drizzle of chili crisp, a sprinkle of chopped chives, and toasted peanuts. Serve immediately.