Vodka Rigatoni with Black Garlic Gochujang Butter

Name: Vodka Rigatoni with Black Garlic Gochujang Butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian, European, Mediterranean
Ingredients: Butter, room temp, 450 g; Black garlic, 50 g, pasted; Gochujang, 50 g; Rigatoni, 1 lb; Canned plum tomatoes, 400 ml,; onion, diced, 1; Garlic, 3 cloves, minced; Vodka, 3 tbsp; Tomato paste, 3 tbsp; Chilli flakes, 1 tbsp; Heavy cream, 1/2 cup; extra virgin olive oil; Parmesan cheese, grated

7 steps

Prep:10minCook:25min

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.

Updated at: Thu, 17 Aug 2023 04:51:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

104

High

Nutrition per serving

Calories2982.5 kcal (149%)

Total Fat216.2 g (309%)

Carbs198 g (76%)

Sugars33.4 g (37%)

Protein38.9 g (78%)

Sodium370.8 mg (19%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Black Garlic Gochujang Butter

450gButter

room temp

50gBlack garlic

pasted

50gGochujang

Vodka Rigatoni

1 lbRigatoni

400mlCanned plum tomatoes

1onion

diced

3 clovesGarlic

minced

3 TbspVodka

3 TbspTomato paste

1 TbspChilli flakes

½ cupHeavy cream

extra virgin olive oil

parmesan cheese grated

Instructions

Black Garlic Gochujang Butter

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.

MixerMix

Butter450g

Black garlic50g

Gochujang50g

Vodka Rigatoni

Step 2

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

Pot

Rigatoni1 lb

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).

extra virgin olive oil

onion1

Garlic3 cloves

Chilli flakes1 Tbsp

Tomato paste3 Tbsp

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.

Vodka3 Tbsp

Canned plum tomatoes400ml

Step 5

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

Heavy cream½ cup

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.