Author: HarperEvans

Baking anything in a shape that sparks a bit of childhood mischief feels like a secret rebellion. These bat-shaped calzones bring that playful spirit into your kitchen, especially when Halloween’s around the corner or you just want to surprise someone. They’re a little spooky, a little cheesy, and totally doable even on a busy weeknight. Plus, the smell of baking bread and melting cheese is a cheer in itself.

Why These Bats Keep Coming Back to My Kitchen

Because they turn a simple dinner into a playful adventure. The crispy edges and gooey insides are just a bonus. Plus, shaping these is oddly satisfying—like a tiny, edible sculpture. They remind me that cooking can be as much about fun as it is about flavor.

Inside the Ingredients: What Makes These Calzones Special

• Pizza dough: The blank canvas—chewy, golden, and perfect for shaping into spooky shapes.
• Mozzarella cheese: Oozy, melty, stretches with a whisper of salty tang.
• Tomato sauce: Bright, slightly sweet, with a hint of garlic—like a whisper of summer.
• Ham or pepperoni: Adds a smoky richness, but veggie options work just as well.
• Egg wash (optional): Gives a shiny finish, makes those tiny bat wings gleam.
• Black olives or spinach (for decoration): Use to create eyes or other details—think contrast and fun.
• Dough scraps: Save to cut out wings and ears—every piece counts for the spooky finish.

Tools of the Bat-ty Trade

• Rolling pin: Flattening the dough evenly.
• Baking sheet: Cooking the calzones evenly in the oven.
• Parchment paper: Preventing sticking and easy cleanup.
• Sharp knife or scissors: Cutting out bat wings and ears.
• Fork: Sealing the edges for a crimped finish.

Step-by-step: Crafting your spooky bat calzones.

Step 1: Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit until frothy, about 5 minutes.

Step 2: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.

Step 3: Knead the dough on a floured surface for about 8 minutes until smooth and elastic.

Step 4: Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 5: Preheat oven to 200°C (390°F). Punch down the dough and divide into 6 equal pieces.

Step 6: Roll each piece into a circle about 15cm (6 inches) in diameter.

Step 7: Fill half of each circle with cheese and your choice of fillings. Fold over to create a semi-circle.

Step 8: Seal the edges by pinching or crimping with a fork.

Step 9: Cut out bat wings and ears from leftover dough and attach to the calzones with a little water.

Step 10: Bake on a parchment-lined baking sheet for 20-25 minutes, until golden brown and crisp.

Step 11: Remove from oven and let rest for 5 minutes before serving.

Cooking checkpoints and tips to keep your bats flying straight.

• Dough should be soft but not sticky; add more flour if it’s sticking.
• Fillings should be moist but not drippy to prevent leaks.
• Watch the oven; golden brown edges mean they’re done, not burnt.
• Ensure the calzones are fully sealed to prevent filling from escaping during baking.

Common Mistakes and How to Fix Them

• Over-kneading the dough.? Dough is tough or dry → Add a splash of water and knead a bit more.
• Filling too wet or overstuffed.? Filling leaks during baking → Ensure edges are well sealed, press firmly with a fork.
• Burnt edges or undercooked centers.? Baking too long or at too high a temp → Check oven at 20 minutes, reduce temp if browning too fast.
• Dough not rising enough.? Not enough rise → Let dough double in size, place in a warm corner.

Spooky Bat-Shaped Calzones

These playful bat-shaped calzones are made with chewy pizza dough filled with melty mozzarella, savory tomato sauce, and your choice of ham or pepperoni. Baked until golden and crispy, they feature fun wing and ear details created from leftover dough, making them an entertaining and delicious treat for Halloween or any fun dinner night. Their crispy edges and gooey insides make for a satisfying, edible sculpture that sparks joy in the kitchen.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups warm water around 110°F (43°C)
• 2 1/4 teaspoons dry active yeast
• 1 teaspoon sugar to activate yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese for filling
• 1/2 cup tomato sauce tomato sauce bright and slightly sweet
• 1/2 cup diced ham or pepperoni smoky and savory
• 1 egg egg beaten for egg wash (optional)
• black olives or spinach for decoration for eyes or details contrast and fun
• dough scraps for wings and ears dough scraps for shaping wings and ears

Equipment

• Rolling pin
• Baking sheet
• Parchment paper
• Sharp knife or scissors
• Fork

Method

 

1. Mix the warm water, yeast, and sugar in a bowl, then let sit until frothy, about 5 minutes. This activates the yeast and starts the dough.
   
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, pulling together the ingredients.
   
3. Knead the dough on a floured surface for about 8 minutes until it feels smooth, elastic, and slightly tacky.
   
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
   
5. Preheat your oven to 200°C (390°F). Punch down the dough to release air, then divide it into 6 equal pieces.
   
6. Roll each dough piece into a 15cm (6-inch) circle using a rolling pin, ensuring even thickness.
   
7. Spread a spoonful of tomato sauce on half of each circle, then sprinkle with mozzarella cheese and your choice of ham or pepperoni.
8. Fold the dough over the filling to create a semi-circle, then seal the edges by pinching or crimping with a fork.
9. Cut out bat wings and ears from the leftover dough scraps with a sharp knife or scissors, then attach to the calzones with a little water to secure.
10. Place the shaped calzones on a parchment-lined baking sheet. Brush lightly with beaten egg for a shiny finish, if desired.
11. Bake in the preheated oven for 20-25 minutes until golden brown and crispy, filling your kitchen with warm, cheesy aroma.
12. Remove from the oven and let rest for 5 minutes. Decorate the eyes with sliced olives or spinach, creating fun expressions before serving.

Notes

Ensure the edges are well sealed to prevent fillings from escaping during baking. For extra shine, brush with egg wash before baking. Feel free to get creative with the decorations—think tiny wings or ears made from leftover dough for a spookier effect.

Baking anything in a shape that sparks a bit of childhood mischief feels like a secret rebellion. These bat-shaped calzones bring that playful spirit into your kitchen, especially when Halloween’s around the corner or you just want to surprise someone. They’re a little spooky, a little cheesy, and totally doable even on a busy weeknight. Plus, the smell of baking bread and melting cheese is a cheer in itself.

Why These Bats Keep Coming Back to My Kitchen

Because they turn a simple dinner into a playful adventure. The crispy edges and gooey insides are just a bonus. Plus, shaping these is oddly satisfying—like a tiny, edible sculpture. They remind me that cooking can be as much about fun as it is about flavor.

Inside the Ingredients: What Makes These Calzones Special

• Pizza dough: The blank canvas—chewy, golden, and perfect for shaping into spooky shapes.
• Mozzarella cheese: Oozy, melty, stretches with a whisper of salty tang.
• Tomato sauce: Bright, slightly sweet, with a hint of garlic—like a whisper of summer.
• Ham or pepperoni: Adds a smoky richness, but veggie options work just as well.
• Egg wash (optional): Gives a shiny finish, makes those tiny bat wings gleam.
• Black olives or spinach (for decoration): Use to create eyes or other details—think contrast and fun.
• Dough scraps: Save to cut out wings and ears—every piece counts for the spooky finish.

Tools of the Bat-ty Trade

• Rolling pin: Flattening the dough evenly.
• Baking sheet: Cooking the calzones evenly in the oven.
• Parchment paper: Preventing sticking and easy cleanup.
• Sharp knife or scissors: Cutting out bat wings and ears.
• Fork: Sealing the edges for a crimped finish.

Step-by-step: Crafting your spooky bat calzones.

Step 1: Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit until frothy, about 5 minutes.

Step 2: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.

Step 3: Knead the dough on a floured surface for about 8 minutes until smooth and elastic.

Step 4: Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 5: Preheat oven to 200°C (390°F). Punch down the dough and divide into 6 equal pieces.

Step 6: Roll each piece into a circle about 15cm (6 inches) in diameter.

Step 7: Fill half of each circle with cheese and your choice of fillings. Fold over to create a semi-circle.

Step 8: Seal the edges by pinching or crimping with a fork.

Step 9: Cut out bat wings and ears from leftover dough and attach to the calzones with a little water.

Step 10: Bake on a parchment-lined baking sheet for 20-25 minutes, until golden brown and crisp.

Step 11: Remove from oven and let rest for 5 minutes before serving.

Cooking checkpoints and tips to keep your bats flying straight.

• Dough should be soft but not sticky; add more flour if it’s sticking.
• Fillings should be moist but not drippy to prevent leaks.
• Watch the oven; golden brown edges mean they’re done, not burnt.
• Ensure the calzones are fully sealed to prevent filling from escaping during baking.

Common Mistakes and How to Fix Them

• Over-kneading the dough.? Dough is tough or dry → Add a splash of water and knead a bit more.
• Filling too wet or overstuffed.? Filling leaks during baking → Ensure edges are well sealed, press firmly with a fork.
• Burnt edges or undercooked centers.? Baking too long or at too high a temp → Check oven at 20 minutes, reduce temp if browning too fast.
• Dough not rising enough.? Not enough rise → Let dough double in size, place in a warm corner.

Spooky Bat-Shaped Calzones

These playful bat-shaped calzones are made with chewy pizza dough filled with gooey mozzarella, tangy tomato sauce, and smoky ham or pepperoni. Baked until golden and crispy, their fun shape adds a whimsical touch to any dinner, especially around Halloween. The crispy edges contrast with the melty interior, making each bite both satisfying and festive.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 package pizza dough store-bought or homemade
• 1 cup mozzarella cheese shredded
• 1/2 cup tomato sauce bright and slightly sweet
• 1 cup ham or pepperoni sliced
• 1 egg egg wash optional, for shine
• few black olives or spinach for decoration to create eyes and details
• leftover dough dough scraps for wings and ears

Equipment

• Mixing bowls
• Baking sheet
• Parchment paper
• Rolling pin
• Sharp knife or scissors
• Fork
• Damp cloth

Method

 

1. Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit until frothy, about 5 minutes, while you prepare your workspace.
   
2. Add flour, salt, and olive oil to the yeast mixture. Stir with a spoon or dough hook until a shaggy dough forms.
   
3. Knead the dough on a floured surface for about 8 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
   
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, until it doubles in size.
   
5. Preheat your oven to 200°C (390°F). Punch down the risen dough to release air, then divide it into 6 equal pieces.
   
6. Roll each piece into a 15cm (6-inch) circle using a rolling pin, keeping the edges slightly thicker for sealing.
   
7. Spread a spoonful of tomato sauce on half of each dough circle, then top with shredded mozzarella and slices of ham or pepperoni.
8. Fold the dough over the fillings to form a semi-circle, then pinch or crimp the edges with a fork to seal tightly.
9. Cut out bat wings and ears from leftover dough scraps with a sharp knife or scissors, then attach them to the calzones with a little water to resemble spooky bats.
10. Optional: Brush the tops with beaten egg wash for a shiny finish. Place the calzones on a parchment-lined baking sheet.
11. Bake in the preheated oven for 20-25 minutes, until golden brown and crispy, filling your kitchen with the tempting aroma of baked bread and cheese.
12. Let the calzones rest for 5 minutes, then decorate with black olives or spinach for eyes, and enjoy your playful, cheesy bat-shaped treats!

Notes

Ensure edges are sealed well to prevent filling leaks. Feel free to get creative with decorations for a fun Halloween touch!

Squid ink pasta is a wild card in the kitchen. It’s not everyday you get to cook with something that’s as theatrical as it is delicious. I love how it turns a simple meal into an event, a little adventure from the ocean’s depths right onto your plate.
The process is straightforward but requires a bit of attention—like everything worth doing. It’s about coaxing flavor out of that inky richness and balancing it with bright lemon and fresh herbs. That’s where the magic happens.

Why This Dish Will Keep Calling You Back

The ocean’s richness, the striking visual, and the simple act of stirring that ink into pasta make every bite feel like a quiet rebellion against blandness. It’s a dish that demands your attention, yet rewards with deep, smoky, citrusy notes that linger. I find myself returning to it when I want to reconnect with the sea, or just need a reminder that cooking is about discovery, not perfection.

Breaking Down the Key Ingredients

• Black pasta (squid ink pasta): The base, rich in flavor and striking in appearance, cooked to al dente for perfect texture.
• Squid ink: Offers a briny, smoky depth—think of it as the ocean’s secret ingredient that turns ordinary pasta into something extraordinary.
• Garlic: Adds pungency and warmth, balancing the ink’s intensity.
• White wine: Lifts the flavors with a clean, bright acidity that reduces to a rich, glossy sauce.
• Lemon juice: A splash brightens the ink’s earthiness, making the dish lively and fresh.
• Chili flakes: A pinch for warmth and a subtle kick—adjust to your heat tolerance.
• Parsley: Fresh herbs add a pop of color and herbal freshness, balancing the briny depths.

Tools of the Trade for Perfect Black Pasta

• Large pot: Boils the pasta evenly and quickly.
• Deep skillet or sauté pan: Creates a space for the ink sauce to develop and coat the pasta.
• Tongs or pasta spoon: Helps toss the pasta gently without breaking it.
• Measuring spoons and cups: Ensures accurate seasoning and liquids.
• Knife and chopping board: Prepares garlic and herbs efficiently.

Mastering the Art of Making Black Pasta with Squid Ink

Step 1: Bring a large pot of water to a rolling boil, salt generously. It should taste like the sea, about 10g salt per liter.

Step 2: Add the black pasta, cook according to package—about 8-10 minutes—until al dente.

Step 3: Meanwhile, heat a splash of olive oil in a deep skillet over medium heat, about 160°C (320°F).

Step 4: Add minced garlic and a pinch of chili flakes; cook until fragrant, about 1 minute, watch for the garlic to turn golden.

Step 5: Stir in squid ink, cook for 30 seconds, then add a splash of white wine. Let it reduce slightly, about 2 minutes.

Step 6: Drain pasta, save some cooking water. Toss pasta into the ink sauce, loosen with a bit of reserved water to coat evenly.

Step 7: Finish with a squeeze of lemon, chopped parsley, and a drizzle of olive oil. Serve immediately.

Cooking Checks and Tips to Keep in Mind

• The pasta should be cooked to al dente; it offers a slight resistance when bitten.
• The ink sauce should be glossy and cling to the pasta, not watery or oily.
• Smell for that smoky, garlicky aroma—if it’s not fragrant, cook the garlic longer.
• The sauce should crackle slightly when you add the wine—if not, increase the heat a bit.

Avoid These Common Pitfalls with Squid Ink Pasta

• Burning garlic.? Reduce heat if garlic burns; it should be fragrant, not bitter.
• Sauce sticking too tightly or becoming gritty.? Add a splash more water if the sauce is too thick; it should coat but not clump.
• Overcooked, mushy pasta.? Cook pasta slightly less than al dente if you plan to toss it back into hot sauce.
• Inky clumps.? If ink clumps, stir vigorously or add a touch more wine to loosen.

Squid Ink Pasta with Lemon and Herbs

This striking dish features black squid ink pasta coated in a glossy, smoky ink sauce, balanced with bright lemon and fresh parsley. The process involves cooking the pasta to al dente, creating a fragrant garlic and chili oil base, and gently tossing everything together for a vibrant, visually dramatic meal with a rich, smoky flavor and lively citrus notes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 400 g black squid ink pasta preferably fresh or high-quality dried
• 2 cloves garlic minced
• 1 teaspoon chili flakes adjust to taste
• 60 ml white wine preferably dry
• 1 lemon lemon juiced
• 2 tablespoons olive oil extra virgin preferred
• 2 tablespoons chopped fresh parsley for garnish
• to taste salt for cooking pasta and seasoning

Equipment

• Large pot
• Deep skillet or sauté pan
• Tongs or pasta spoon
• Measuring spoons and cups
• Knife and chopping board

Method

 

1. Bring a large pot of salted water to a rolling boil, adding enough salt to taste like the sea.
   
2. Add the squid ink pasta to the boiling water and cook for about 8-10 minutes, stirring occasionally until al dente with a slight resistance when bitten.
   
3. While the pasta cooks, heat olive oil in a deep skillet over medium heat until it shimmers and begins to gently crackle.
   
4. Add the minced garlic and chili flakes to the hot oil, cooking for about 1 minute until fragrant and golden, making sure not to burn the garlic.
   
5. Stir in the squid ink, cooking for 30 seconds until it darkens and becomes fragrant, then pour in the white wine, allowing it to bubble and reduce slightly for about 2 minutes.
   
6. Drain the pasta, reserving a cup of the cooking water, then add the pasta directly into the ink sauce in the skillet.
   
7. Toss the pasta gently with tongs to coat it evenly with the sauce, loosening it with a splash of the reserved cooking water if needed to achieve a glossy, clingy sauce.
8. Squeeze the fresh lemon juice over the pasta and sprinkle with chopped parsley, then toss again to incorporate the bright flavors.
9. Finish with a drizzle of olive oil, taste and adjust salt or chili flakes if desired, then serve immediately for the best flavor and texture.

Notes

Ensure not to burn the garlic; keep the heat moderate. Use the reserved pasta water to adjust the sauce consistency if it becomes too thick or sticky. Serve immediately for optimal flavor and appearance.

Squid ink pasta is a wild card in the kitchen. It’s not everyday you get to cook with something that’s as theatrical as it is delicious. I love how it turns a simple meal into an event, a little adventure from the ocean’s depths right onto your plate.
The process is straightforward but requires a bit of attention—like everything worth doing. It’s about coaxing flavor out of that inky richness and balancing it with bright lemon and fresh herbs. That’s where the magic happens.

Why This Dish Will Keep Calling You Back

The ocean’s richness, the striking visual, and the simple act of stirring that ink into pasta make every bite feel like a quiet rebellion against blandness. It’s a dish that demands your attention, yet rewards with deep, smoky, citrusy notes that linger. I find myself returning to it when I want to reconnect with the sea, or just need a reminder that cooking is about discovery, not perfection.

Breaking Down the Key Ingredients

• Black pasta (squid ink pasta): The base, rich in flavor and striking in appearance, cooked to al dente for perfect texture.
• Squid ink: Offers a briny, smoky depth—think of it as the ocean’s secret ingredient that turns ordinary pasta into something extraordinary.
• Garlic: Adds pungency and warmth, balancing the ink’s intensity.
• White wine: Lifts the flavors with a clean, bright acidity that reduces to a rich, glossy sauce.
• Lemon juice: A splash brightens the ink’s earthiness, making the dish lively and fresh.
• Chili flakes: A pinch for warmth and a subtle kick—adjust to your heat tolerance.
• Parsley: Fresh herbs add a pop of color and herbal freshness, balancing the briny depths.

Tools of the Trade for Perfect Black Pasta

• Large pot: Boils the pasta evenly and quickly.
• Deep skillet or sauté pan: Creates a space for the ink sauce to develop and coat the pasta.
• Tongs or pasta spoon: Helps toss the pasta gently without breaking it.
• Measuring spoons and cups: Ensures accurate seasoning and liquids.
• Knife and chopping board: Prepares garlic and herbs efficiently.

Mastering the Art of Making Black Pasta with Squid Ink

Step 1: Bring a large pot of water to a rolling boil, salt generously. It should taste like the sea, about 10g salt per liter.

Step 2: Add the black pasta, cook according to package—about 8-10 minutes—until al dente.

Step 3: Meanwhile, heat a splash of olive oil in a deep skillet over medium heat, about 160°C (320°F).

Step 4: Add minced garlic and a pinch of chili flakes; cook until fragrant, about 1 minute, watch for the garlic to turn golden.

Step 5: Stir in squid ink, cook for 30 seconds, then add a splash of white wine. Let it reduce slightly, about 2 minutes.

Step 6: Drain pasta, save some cooking water. Toss pasta into the ink sauce, loosen with a bit of reserved water to coat evenly.

Step 7: Finish with a squeeze of lemon, chopped parsley, and a drizzle of olive oil. Serve immediately.

Cooking Checks and Tips to Keep in Mind

• The pasta should be cooked to al dente; it offers a slight resistance when bitten.
• The ink sauce should be glossy and cling to the pasta, not watery or oily.
• Smell for that smoky, garlicky aroma—if it’s not fragrant, cook the garlic longer.
• The sauce should crackle slightly when you add the wine—if not, increase the heat a bit.

Avoid These Common Pitfalls with Squid Ink Pasta

• Burning garlic.? Reduce heat if garlic burns; it should be fragrant, not bitter.
• Sauce sticking too tightly or becoming gritty.? Add a splash more water if the sauce is too thick; it should coat but not clump.
• Overcooked, mushy pasta.? Cook pasta slightly less than al dente if you plan to toss it back into hot sauce.
• Inky clumps.? If ink clumps, stir vigorously or add a touch more wine to loosen.

Squid Ink Pasta with Lemon and Herbs

Squid ink pasta is a striking dish that combines the ocean’s depth with bright citrus and fresh herbs. The process involves cooking the pasta to al dente, then creating a glossy ink sauce with garlic, white wine, and lemon, which coats the pasta beautifully. The final dish has a smoky, briny flavor with a lively, citrusy finish and a vibrant black appearance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seafood

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 400 g black pasta (squid ink pasta) preferably fresh or dried
• 2 cloves garlic minced
• 1 pinch chili flakes adjust to taste
• 120 ml white wine preferably dry
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/4 cup chopped parsley fresh
• to taste salt for water and seasoning

Equipment

• Large pot
• Deep skillet or sauté pan
• Tongs or pasta spoon
• Measuring spoons and cups
• Knife and chopping board

Method

 

1. Bring a large pot of salted water to a rolling boil, tasting like the sea. Add the black pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain, reserving a cup of cooking water.
   
2. While the pasta cooks, heat olive oil in a deep skillet over medium heat until shimmering and warm, about 160°C (320°F).
   
3. Add minced garlic and chili flakes to the skillet. Sauté for about 1 minute until fragrant and golden, listening for a gentle sizzling sound. The garlic should turn a light golden hue.
   
4. Stir in the squid ink, cooking for 30 seconds, which will deepen the color and aroma. Pour in the white wine and let it bubble and reduce slightly for about 2 minutes, creating a glossy, fragrant sauce.
   
5. Add the drained pasta into the skillet with the ink sauce. Toss gently with tongs or a pasta spoon to coat each strand evenly, adding a splash of reserved pasta water if needed to loosen the sauce and achieve a silky, glossy finish.
6. Finish the dish by squeezing fresh lemon juice over the pasta, then sprinkle with chopped parsley. Drizzle a little extra olive oil for richness, then give everything a final toss.
7. Serve immediately on warm plates, showcasing the striking black color contrasted with vibrant green herbs and bright lemon. Enjoy the smoky, briny flavor with a citrus kick in every bite!

Notes

Ensure not to burn the garlic; cook until fragrant. Adjust chili flakes to your heat preference. Use reserved pasta water to perfect the sauce’s consistency. Serve immediately for the best flavor and texture.