Hey guys, today we're making one of my new favorite pasta recipes. It's a collaboration chili pasta and I've literally been dreaming of this ever since I got back from the lawn last summer. Collaboration chilies are everything. To start, we're just going to chop up a little bit of garlic. We're going to start with 6 garlic cloves. Alright, so we're just going to give this a rough chop. Nothing too precise is needed. And this, I want to talk to you guys about collaboration chilies because these are an Italian pepper that are so delicious. They're a little spicy and they're going to make your pasta shine. Alright, garlic's chopped. Pasta water is boiling. We're just going to cook this off until it's all dente, which for this specific pasta is 10 minutes. While that's going, we're going to make our sauce. So we'll just turn this skillet over high heat. And then we've got a third of a cup of olive oil. We're just going to pour that right in. We're going to go ahead and make our sauce and you can see that the oil is shimmering, which means it's hot, so we're ready to add things to it. First thing we'll do is add all that beautiful garlic. And that's just going to saute for like 30 seconds by itself, not very long. Your whole house is about to smell real fragrant. And after a couple of seconds, we're going to put the chilies directly in here. We're just going to stir all of that to combine. Look at that beautiful color, which is going to get soaked up into the pasta as soon as we drain it. When the last components into the sauce, we're going to zest the lemon. Save the lemon and we're going to juice it once the pasta's in. Before we drain this out, we're just going to reserve a little bit of that pasta water because it has so much flavor in there. We'll just put it right on our cutting board. And then we'll drain the sauce. This is just going straight into our chili sauce. I mean, this is where all the magic happens. The pasta's perfectly cooked. The sauce is clinging to the pasta exactly how it should. This is going to be everything. I feel like I did when I was in Italy and someone made something like this for me. And like the pasta, the brilla is so authentic. You feel like yours just should be in Italy and have been the glass of wine and a bowl of pasta. All right, we are just going to salt that to taste and then squeeze the rest of the lemon on top. And then we just need, if you were using a thicker sauce, that's when you want to use a lot of water. Of the reserve water, so we're just going to put like a couple tablespoons in. All right, let me give this a quick little stir. Look at it. You can see like the specks of chili in there, the garlic. Let me just give this a quick taste and then we can plate it up. Literally, one of the most incredible poses I've ever made. Everyone is going to love this for dinner tonight. I'm going to plate it up and serve it and you guys can get the recipe on whatscobbycooking.com.