Medel
Vodka Gochujang Pasta
Denna pasta har en riktigt stor energi över sig. Den är så överdriven, det är typ av sak du borde äta i din badklänning medan du dricker en magnum rosé, inte i Hebden Bridge (eller var du än bor), utan på en strand på Mykonos.
🍽️4 portioner
2.5
👩🍳 Gör så här
- 1Put 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.
- 2Add 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.
- 3Cook 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.
- 4Pop 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.