In a large bowl, fill about ⅔ the way with ice water. In a large pot of boiling water that has been salted (about 2 tablespoon of salt for 6 quarts of water), add the broccolini for 1 minute and 30 seconds. Remove to the ice water to stop the cooking process. When cooled, about 3 minutes, remove the broccolini from the ice water and pat dry with a paper towel - especially the florets. Set aside at room temp until ready to sauté, or place in the fridge if making these in advance.

In a large skillet on high heat, add the butter and Calabrian chili paste. Once the butter is foaming, add the broccolini and cook, moving the broccolini around to coat with the sauce. Cook until the stalks of the broccolini are tender but firm (1-2 minutes) or to your liking with a nice char on the top of the broccolini florets.

Right before the broccoli is done, add the kosher salt and lemon zest. Stir well and cook for 15 seconds. Remove from the heat and serve!