Dan Dan Pappardelle

• 1 tsp. Sichuan peppercorns
• 2 Tbsp. Chinese sesame paste or tahini
• 1 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar
• 2 tsp. sugar
• 3 Tbsp. homemade or store-bought chile crisp (such as Fly By Jing or Lao Gan Ma), divided
• 2 Tbsp. plus 1 tsp. soy sauce
• 1 Tbsp. vegetable oil
• 10 oz. ground pork
• ½ tsp. five-spice powder
• 4 garlic cloves, finely chopped
• 1 lb. pappardelle

Kosher salt

• Crushed unsalted, dry-roasted peanuts and sliced scallions (for serving)

A spice mill or a mortar and pestle

1. Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
2. Stir ground Sichuan peppercorns, sesame paste, vinegar, sugar, 2 Tbsp. chile crisp, and 2 Tbsp. soy sauce in a small bowl to combine; set aside.
3. Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice powder, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.
4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs, transfer pasta to skillet with sauce and pour in ½ cup pasta cooking liquid. Bring to a simmer and cook, tossing gently, until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp. chile crisp.
5. Divide pasta among plates and top with peanuts and scallions.