Spicy Creamy Gochujang Rigatoni Pasta (The Viral Korean-Italian Fusion)

🛒 Ingredients

• 10 oz (280g) rigatoni pasta (or penne / paccheri)
• 2.5 tbsp Korean Gochujang (fermented red chili paste)
• 2 tbsp concentrated tomato paste
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, finely minced
• 1 shallot, finely diced
• 1 cup heavy whipping cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup reserved starchy pasta cooking water
• 1 tsp toasted sesame oil
• 2 green onions (scallions), thinly sliced
• 1 tsp toasted sesame seeds for garnish

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente (about 1 minute less than package instructions). Reserve 1/2 cup of starchy pasta water before draining.
2. 2
   Step 2: While pasta cooks, heat butter and olive oil in a wide deep skillet over medium heat. Add diced shallot and cook for 2 minutes until translucent.
3. 3
   Step 3: Add minced garlic, Gochujang paste, and tomato paste. Sauté the pastes continuously for 3 to 4 minutes, cooking out raw flavors until the mixture turns a deep brick-red and releases a fragrant, caramelized aroma.
4. 4
   Step 4: Pour in the heavy cream and whisk constantly to emulsify the red chili paste with the cream into a smooth, vibrant orange sauce. Bring to a gentle simmer for 2 minutes.
5. 5
   Step 5: Add the drained al dente rigatoni to the skillet. Pour in 1/4 cup of the reserved pasta water.
6. 6
   Step 6: Toss vigorously for 1 to 2 minutes over medium-low heat so the ridged rigatoni drinks in the spicy sauce and turns glossy.
7. 7
   Step 7: Turn off the heat and stir in the grated Parmigiano-Reggiano and toasted sesame oil. Splash in more pasta water if needed for a luscious coat.
8. 8
   Step 8: Divide into bowls, garnish generously with sliced green onions, toasted sesame seeds, and extra grated parmesan, and serve hot!

🥗 Nutrition Facts (Per Serving)