Vodka Gochujang Pasta
This pasta has some really big energy about it. It's so extra, it's the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Yield
4
Ingredients
2 Tbsp. canola oil
1 red onion, halved, thinly sliced
1 tsp. salt, plus more
2 garlic cloves, crushed
1¾ cups passata (tomato purée) or finely chopped canned tomatoes
1 Tbsp. gochujang
1 Tbsp. tomato paste
6 Tbsp. vodka, divided
¾ cup light cream (18% fat) or oat-based creamer
14 oz. rigatoni
Freshly ground black pepper
Instructions
Step 1
Put 2 Tbsp. canola oil into a large frying pan on a medium to high heat, add 1 red onion, halved, thinly sliced, and 1 tsp. salt and cook, stirring, for 8 minutes, until onion is soft enough to cut easily with a wooden spoon.
Step 2
Add 2 garlic cloves, crushed, fry 2 minutes, then add 1¾ cups passata (tomato purée) or finely chopped canned tomatoes, 1 Tbsp. gochujang, 1 Tbsp. tomato paste, and 3 Tbsp. vodka and leave it all to bubble away for 10 minutes, until the mix is quite paste-like. Stir in ¾ cup light cream (18% fat) or oat-based creamer and remaining 3 Tbsp. vodka, simmer a couple minutes, then take off the heat.
Step 3
Cook 14 oz. rigatoni a minute less than the package instructions. Carefully scoop a mug (around 1 cup) of the cooking water out of the pasta pan, put this to one side, then drain the pasta.
Step 4
Pop sauce back on the heat, stir in pasta and all the reserved pasta cooking water, then let it bubble away for a couple minutes, until sauce is nice and thick and clinging to pasta. Spoon into bowls and add a little salt and freshly ground black pepper if you wish.
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