Spicy Rigatoni
This is definitely not my Nonna’s recipe for spicy rigatoni, but don’t let that turn you off. This recipe substitutes the commonly used chili flakes for gochujang — a fermented red chili paste used in Korean cooking. Using gochujang ups the umami and adds a heightened punch in the spice department. You will be licking the spoon, the pot, the plate and just about anything this sauce touches, seriously.
Watch me make it here on Instagram!
Active Time: ~30 minutes
Servings: 2-4
Ingredients
3tbs unsalted butter (or vegan butter)
3tbs olive oil
2 garlic cloves, grated
2tbs gochujang (if you don’t love spice, use 1tbs)
156 mL tomato paste (one small can or 8 tbs)
1½ cup whipping cream or coconut cream
500g rigatoni
Instructions
Bring a pot of salty water to a boil.
Meanwhile, heat a large dutch oven on medium-low. Add butter and olive oil.
When the butter melts, add garlic and cook until fragrant. About one minute.
Add gochujang and stir, cooking for another minute.
Add tomato paste and cook until the mixture starts to caramelize, stirring continuously.
Add cream and stir to combine.
By now, your pasta water should be boiling. Drop the pasta and cook until al dente.
Turn heat to low and let simmer until thick, about 10 minutes.
Reserve one cup of pasta water and drain the rest.
Add ½ cup pasta water to the sauce and continue cooking for 3-4 minutes. You’ll know you’re done when the sauce slowly runs down the back of a spoon.
When the sauce is thick enough, add your pasta and stir, adding more pasta water as needed until it’s perfectly glossy!
Serve with parmesan and enjoy.
Playing Around
Unfortunately, there is no substitute for gochujang! This is what makes the recipe! If you aren’t already buying gochujang regularly, this is a great reason to start. I would also encourage you to look up some Korean recipes that incorporate it to familiarize yourself with the flavour and how it’s traditionally used. My favourites are Bibimbap, Tteoboki and Dakgalbi.
I was inspired to play around with gochujang in pasta after making this recipe by Joy Cho in Eater. I find myself repeatedly drawn to cross-overs between Korean, South East Asian and Italian falvours. But want to do my best to pay respect to the creators and ingredients that inspire me.