Johnnie Vassar

RECIPE BELOW ⬇️ GOCHUJANG VODKA RIGATONI!

INGREDIENTS

• 200g rigatoni, or pasta of choice
• 2 shallots, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp gochujang
• 2 tbsp vodka
• 2 tbsp butter or olive oil
• ½ cup (120ml) heavy cream
• Grated Parmesan, for serving
• Salt, to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.

2. Melt the butter in a large skillet over medium heat. Add the shallots and ¼ teaspoon of salt. Cook for 1–2 minutes until softened.

3. Add the tomato paste and gochujang. Stir and cook for 2–3 minutes, allowing the paste to caramelize slightly.

4. Add the garlic and cook for 1 minute. Pour in the vodka and let it lightly simmer for 3 minutes.

5. Pour in two-thirds of the heavy cream and stir until combined. Bring it to a gentle bubble, reduce the heat, and simmer for about 5 minutes. Stir in the remaining cream.

6. Add the rigatoni and a couple tablespoons of pasta water. Toss until the sauce is thick, glossy, and coats every piece of pasta. Add more pasta water if needed.

7. Finish with freshly grated Parmesan and serve immediately.

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