Serves 1
Directions
- 1Mix the semolina flour and the water by hand.
- 2Place dough in kitchen aid extruder
- 3Make creamy vodka sauce
- 4Combine sauce with pasta.
- 5Plate and add cheese.
- 6Place semolina flour in a bowl.
- 7Add water
- 8Mix together by hand.
- 9Add a splash of water if too crumbly
- 10Put dough in KitchenAid extruder to create rigatoni pasta
- 11Add dried rigatoni to boiling water
- 12Chop 2 red fresno peppers into small pieces
- 13Finely slice garlic
- 14Dice guanciale
- 15Add extra virgin olive oil to a pan.
- 16Add the guanciale to the pan and cook stirring often until crispy and browned
- 17Add chilis and garlic
- 18Season with salt.
- 19Add granulated sugar
- 20Add tomato paste, and the secret ingredient: Gochujang
- 21Stir in water
- 22Add heavy whipping cream.
- 23Add salt
- 24Bring to a boil, reduce heat, simmer
- 25Add pasta
- 26Add pecorino and butter, toss
- 27Ladle pasta in bowl, and top more pecorino cheese and fresh cracked pepper to taste.
Ingredients
- 500 grams Semolina flour
- 250 grams Water
- 2 Red fresnos
- 5 Garlic cloves
- 4 ounces Guanciale
- 0.25 cup Extra virgin olive oil
- 2.5 teaspoons Granulated sugar
- 3 tablespoons Gochujang
- 1 cup Tomato paste
- 1 tablespoon Vodka
- 0.25 cup Water
- 1.5 cups Heavy whipping cream
- 0.75 cup Pecorino cheese
- 2 tablespoons Butter
- Salt
- Black pepper
Equipment
PanPotLadleGrater
Tips
- The secret ingredient is 3 tablespoons of gochujang.
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