Gochujang Vodka Rigatoni

5 from 1 vote

Ready to try something new? This Gochujang Vodka Rigatoni is a delicious twist on classic Penne alla Vodka. Creamy, spicy, and packed with flavour, it's a must-try for any foodie.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Pasta

Cuisine: Italian

Servings: servings

Calories: 742kcal

Author: Carrie Carvalho

Equipment

Ingredients

200 grams rigatoni pasta or your shape of choice
2 shallots diced
2 garlic cloves diced
1 tbsp tomato puree
1 tbsp gochujang
2 tbsp vodka
2 tbsp butter or olive oil
½ cup double or heavy cream 120ml
grated parmesan cheese optional, to garnish
Salt

Instructions

Bring a large pot of salted water to boil and cook the pasta according to packet instructions until al dente. Make sure to reserve a cup of pasta water before draining.
While the pasta cooks, melt the butter in a large pan or skillet over medium heat. Add the shallot along with a pinch of salt (about ¼ tsp) and cook for 1-2 minutes to soften.
Add the tomato puree and gochujang to the pan and stir well. Cook for 2-3 minutes, stirring occasionally, before adding in the garlic.
Let the garlic cook for about one minute then stir in the vodka. Allow to lightly simmer for 3 minutes, then pour in ⅔ of the cream.
Stir well and bring to a low bubble. Turn the heat down and let the sauce simmer for about 5 minutes to thicken. Stir in the remaining cream.
Add the pasta to the sauce, along with a couple of tablespoons of the cooking water. Stir together and add more pasta water if desired, until the sauce is thick and glossy and coats the pasta well.
Sprinkle with parmesan cheese to serve, if desired.

Nutrition