Ingredients
1 packet of rigatoni
6 garlic cloves, thinly sliced
1 shallot, finely chopped
300g white button or cremini mushrooms, sliced
3 tbsp olive oil
Coarse sea salt, to taste
2-3 tbsp gochujang paste (store-bought works great!)
1 cup heavy cream
1 tbsp butter
Grated parmesan cheese
Chopped chives or parsley
Method
Step 1 - Boil the Pasta:
Bring a large pot of water to a rolling boil. Salt the water generously, then add the rigatoni. Cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally.
Step 2 - Prep the Ingredients:
While the pasta cooks, thinly slice the garlic, finely chop the shallot, and slice the mushrooms. This will help the cooking process go smoothly.
Step 3 - Sauté Aromatics:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic, shallot, and a pinch of salt. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
Step 4 - Cook the Mushrooms:
Add the sliced mushrooms to the skillet along with another tablespoon of olive oil and a pinch of salt. Sauté for about 3-4 minutes, stirring occasionally, until the mushrooms are softened and have released their juices.
Step 5 - Add Gochujang:
Push the mushrooms to one side of the pan. Add the gochujang paste to the center and sauté for about 10 seconds to release its aroma.
Step 5 - Make the Sauce:
Pour in the heavy cream and stir with a wooden spoon until the gochujang is fully combined. Turn off the heat if you’re waiting for the pasta to finish cooking to prevent over-reduction.
Step 6 - Combine Pasta and Sauce:
Once the pasta is cooked, drain it (reserving about ¼ cup of pasta water) and add it directly to the skillet. Stir gently for about 30 seconds to coat the pasta in the sauce.
Step 7 - Finish the Dish:
Add the butter and stir until it melts, giving the pasta a nice shine. If the sauce feels too thick, add a splash of the reserved pasta water to adjust the consistency.
Step 8 - Serve:
Transfer the pasta to a serving plate or bowl. Top with grated Parmesan cheese and fresh herbs like chives or parsley. Enjoy hot or warm!
What is Gochujang?
Gochujang is a fermented red chili paste used in Korean cooking. Made from red chili powder, glutinous rice, fermented soybeans, and salt, it boasts a flavor profile that’s sweet, savory, smoky, and just a bit spicy. It’s versatile enough for soups, stir-fries, marinades, and of course, PASTA!
