Gochujang Vodka Pasta That Will Change Your LIFE! Pasta Alla Vodka

By Aaron and Claire · 30 min

Ingredients

Instructions

1. Finely chop the garlic and dice the shallots.
2. Cook the rigatoni in well-salted boiling water until al dente, reserving 1/2 cup of the cooking water before draining.
3. Heat the olive oil in a large pan over medium-low heat. Add the garlic, shallots and a pinch of salt, and sauté 1-2 minutes until fragrant.
4. Add the gochugaru and gochujang and sauté for 1 minute. Add the tomato paste and sauté 1-2 minutes until its raw taste is gone. Pour in the vodka and deglaze for 1 minute. Add the heavy cream, stir and simmer 1-2 minutes.
5. Add the drained pasta and toss for 1 minute. Lower the heat to low, then stir in the butter until fully melted.
6. Add about 1/2 cup (120 ml) of the reserved pasta water and 1 cup of grated Parmigiano-Reggiano. Toss gently for 1 minute until the sauce is fully emulsified.
7. Turn off the heat, taste and add salt if needed. Divide into bowls and top with more Parmigiano-Reggiano and black pepper, plus sliced green onions if you like.

Summarized from Aaron and Claire's video. Watch it for the details.

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GarlicCheeseScallionCreamParmesan cheeseHeavy creamShallotTomato paste