Homemade Spicy Korean Gochujang Pasta with dried tomatoes, served with lime juice, parsley and freshly grated parmigiano reggiano
Homemade Spicy Korean Gochujang Pasta with dried tomatoes, served with lime juice, parsley and freshly grated parmigiano reggiano
by Yasin3112
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Yasin3112
Recipe for anyone interested 🙂
250g pasta Rigatoni 1 spring onion 5 garlic cloves 100g sun dried tomatoes 2 tbsp Olive oil/ oil from the tomatoes 1 heaped tbsp doubanjiang/ 2 tbsp gochujang 1 heaped tosp tomato paste 200ml heavy cream 1 tosp butter 15-20g grated parmesan
Optional but recommended: Fresh or frozen parsley Lime juice
1. Fill a pot with enough water for the pasta and put it to boil? 2. Start by slicing the spring onion lengthwise at a slight angle (check the video). Then slice the garlic into thin slivers and roughly chop the sun dried tomatoes. 3. Preheat the pan on high heat and pour oil into the pan. Add the spring onion, a minute later the garlic and fry until garlic starts to turn slightly golden. Finally fry the tomatoes for another 2 minutes. 4. Add the chilli paste and tomato paste. Fry for a few minutes. 5. Pour in the cream, butter and mix until smooth. 6. Once the pasta has finished cooking, pour a couple of tablespoons of pasta water into the sauce, grate in the parmesan and mix. 7. Add in the pasta, check if it needs more pasta water. Every single piece of pasta should be fully covered in the sauce. Serve with lime juice and parsley.
1 Comment
Recipe for anyone interested 🙂
250g pasta Rigatoni 1 spring onion 5 garlic cloves 100g sun dried tomatoes 2 tbsp Olive oil/ oil from the tomatoes 1 heaped tbsp doubanjiang/ 2 tbsp gochujang 1 heaped tosp tomato paste 200ml heavy cream 1 tosp butter 15-20g grated parmesan
Optional but recommended: Fresh or frozen parsley Lime juice
1. Fill a pot with enough water for the pasta and put it to boil?
2. Start by slicing the spring onion lengthwise at a slight angle (check the video). Then slice the garlic into thin slivers and roughly chop the sun dried tomatoes.
3. Preheat the pan on high heat and pour oil into the pan. Add the spring onion, a minute later the garlic and fry until garlic starts to turn slightly golden. Finally fry the tomatoes for another 2 minutes.
4. Add the chilli paste and tomato paste. Fry for a few minutes.
5. Pour in the cream, butter and mix until smooth.
6. Once the pasta has finished cooking, pour a couple of tablespoons of pasta water into the sauce, grate in the parmesan and mix.
7. Add in the pasta, check if it needs more pasta water. Every single piece of pasta should be fully covered in the sauce. Serve with lime juice and parsley.