Creamy Gochujang Vodka Pasta
My mom said this was her favorite pasta I ever made for her… blending the bold flavors of traditional Gochujang with caramelized shallots, garlic and cream.
Ingredients
Directions
- 1
Boil rigatoni as per the package's advice, saving 3/4 cup of pasta water. Toss the drained noodles with a splash of olive oil to prevent sticking.
- 2
Heat olive oil in a large pan over medium heat. Add diced shallots and let them sweat for 5 minutes, seasoning with salt and pepper. Add garlic and let it cook until golden and fragrant, about 2 minutes.
- 3
Stir in Gochujang paste and let it cook for a couple of minutes. Add a shot of vodka to deglaze the pan.
- 4
Slowly add cream and let the mixture simmer for 5 minutes, or until slightly thickened.
- 5
Add cooked rigatoni and reserved pasta water to the pan. Stir over low heat for a few minutes.
- 6
Garnish with chopped chives, more Parmesan cheese, and black pepper.
