Vodka Pasta
Ingredients: Rigatoni, Shallot, Garlic, Extra Virgin Olive Oil, Gochujang · 30 min cook time · 680kcal · ₩12,650
Ingredients
450g Rigatoni, 1ea Shallot, 4ea Garlic, 0.25cup Extra Virgin Olive Oil, 3tbsp Gochujang, 0.5cup Tomato Paste, 1tbsp Vodka, 0.25cup Water, 1.5cup Heavy Cream, 2tbsp Unsalted Butter, 0.75cup Pecorino Romano Cheese, to taste Salt
Instructions
1. Boil generously salted water in a pot and add rigatoni pasta to cook.
2. Finely dice a shallot and thinly slice 3-4 garlic cloves.
3. Heat olive oil in a skillet over medium heat, add shallot, sliced garlic, and a pinch of salt. Cook from cold to sweat them without getting color.
4. Add gochujang and tomato paste to the skillet. Stir and fry over medium heat until caramelized.
5. Pour in vodka and a quarter cup of water, stirring to combine.
6. Stir in heavy cream and whisk to create the emulsion sauce.
7. Transfer cooked rigatoni into the sauce, then add cold cubed unsalted butter and grated Pecorino Romano. Turn off the heat and toss vigorously to emulsify.
8. Add remaining Pecorino Romano cheese, toss until fully silky smooth, season with more salt if needed, and serve.
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