This is not your typical spicy rigatoni, but don’t let that turn you off. My version substitutes chili flakes for Gochujang — a fermented red chili paste that’s commonly 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.
Spicy Gochujang Rigatoni
This spin on the classic dish substitutes chili flakes for Gochujang — a fermented red chili paste commonly used in Korean cooking.
Ingredients
Method
- Bring a large pot of salty water to a boil.
- Meanwhile, heat a large dutch oven on medium. Add 3 tbsp butter and 3 tbsp olive oil. When the butter starts to foam, grate in 2 garlic cloves and cook until fragrant, about 1 minute.
- Add 2 tbsp Gochujang and 156mL (8 tbsp) tomato paste and cook, stirring continuously, until the mixture starts to caramelize, about 3 minutes. Add 1 1/2 cups cream and whisk until no streaks remain. Turn heat to low and gently simmer until thick, about 10 minutes.
- By now, your water should be boiling. Drop 500g pasta and cook until al dente by following package instructions. Reserve 1 cup pasta water and drain the rest.
- Add your cooked pasta along with 1/2 cup pasta water to the sauce and mix, adding more pasta water as needed, until the noodles are coated and the sauce is glossy. Serve with parmesan and enjoy.
This is my go to spicy rigatoni now!! I loved the Gigi pasta and this just takes it up a level. I always add crumbled spicy sausage out of the casing for some extra! Always a favourite when hosting friends because it’s easy and the flavour never fails.
Love to hear that Carolyn <3 thanks so much for commenting!
NONNA would be Proud!!!!!
LOVE THAT <3