Vodka Rigatoni with Black Garlic Gochujang Butter

If you're looking for a new and exciting pasta dish to try, this vodka rigatoni with black garlic gochujang butter is a must-try. Gochujang and tomato-based sauces are a match made in heaven. This is a dish that's easy to make at home, so you can enjoy restaurant-quality pasta without leaving your house.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine the room temperature butter, pasted black garlic, and gochujang with a hand mixer until homogenous. Butter can be refrigerated for up to 1 week.

Step 2

Bring a large pot of salted water to a boil. Cook rigatoni according to the instructions on the package.

Step 3

While the pasta is cooking, use a saucepan and sweat the diced onions in olive oil. Add minced garlic and chilli flakes. Once fragrant, add the tomato paste and continue cooking until the tomato paste has darkened (~2 minutes).

Step 4

Deglaze the pan with the vodka. Crush the canned tomatoes with your hands and add them to the pan. Simmer for 15 minutes until it has slightly reduced.

Step 5

Incorporate the cream to the pot and season to taste with salt. Remove the sauce from heat.

Step 6

Add the cooked rigatoni to the sauce along with a few tbsps of pasta water. Grate in a generous amount of parmesan and add in some of the black garlic gochujang butter. Mix well.

Step 7

Once the pasta is plated, grate some more cheese and drizzle a small amount of extra virgin olive oil over the pasta.