Creamy Gochujang Pasta
Directions
- 1Finely dice the onion and mince the garlic cloves.
- 2Cook the onion in a frying pan with olive oil and a pinch of salt until translucent.
- 3Add the garlic to the pan and cook for another minute.
- 4Add the tomato paste to the pan and cook for a couple of minutes.
- 5Add the gochujang paste and cook it off.
- 6Add the vodka to the pan and flambé carefully.
- 7Once the flames die off, stir the sauce.
- 8Turn off the heat and stir in the double cream.
- 9Add a few spoons of pasta water to the sauce to create a silky consistency.
- 10Add the al dente pasta to the pan and mix well, adding more pasta water if needed.
- 11Mix in the torn basil leaves.
- 12Serve the pasta finished with freshly grated parmesan.
Ingredients
- 120 g dried pasta
- 2 large clove garlic, minced
- 1 small onion, finely diced
- 1.5 tbsp tomato paste
- 1 tbsp gochujang
- 30 ml vodka (optional)
- 50 ml double cream
- 20 g parmesan, grated
- basil leaf, torn
- olive oil
- salt
Equipment
frying panpotwooden spoongratercolander
Tips
- The vodka is optional; you can skip it if you're not comfortable flambéing, though it will not have a massive impact on the flavor.
- You can adjust the gochujang quantity to between 1 and 1.5 tablespoons depending on spice preference.
- Cook your pasta for 1 to 2 minutes less than the packet instructions to ensure it reaches the perfect al dente texture in the sauce.
