A unique pasta dish that blends the spicy, savory notes of Korean gochujang with a creamy, rich Italian rosé sauce, coated perfectly on rigatoni pasta.
Gochujang Rosé Rigatoni
A unique pasta dish that blends the spicy, savory notes of Korean gochujang with a creamy, rich Italian rosé sauce, coated perfectly on rigatoni pasta.
Ingredients
- 400 g rigatoni pasta
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tbsp gochujang adjust to taste
- 1/2 cup tomato paste
- 1 cup crushed tomatoes
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/4 cup pasta water reserved
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Cook rigatoni according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in gochujang and tomato paste, cooking for 2-3 minutes, stirring constantly, to deepen their flavors.
- Pour in crushed tomatoes and bring to a simmer. Reduce heat to low and cook for 5 minutes, allowing flavors to meld.
- Stir in heavy cream and reserved pasta water. Bring back to a gentle simmer.
- Add the cooked and drained rigatoni to the sauce. Toss to coat evenly.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
For a milder flavor, start with less gochujang and add more to taste. You can add cooked chicken, shrimp, or tofu for extra protein. A handful of fresh spinach can also be wilted into the sauce for added greens.
