Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 2, 2024
Bring water in a small/medium pot to a boil. While waiting, chop garlic (3 cloves) into thin slices.
Boil rigatoni pasta (1 cup) til al’ dente. (typically ~10 minutes)
While pasta is boiling, add olive oil (1 ½ Tbsp) to a heated pan over medium heat, then add garlic and sauté til softened and fragrant.
Add gochujang (1–1 ½ Tbsp) and tomato paste (½ Tbsp), cook down til it darkens a little, then add heavy cream (⅓ cup). Mix well.
Add pasta and pasta water (⅓ cup) and mix over medium low heat til pasta is well covered in sauce.
Turn off the heat, add butter (1 Tbsp), and mix till completely melted.
Transfer to a plate/bowl, garnish with parmesan cheese, chopped parsley (or flakes), and enjoy!
