Gochujang Vodka Rigatoni

Ingredients

• —rigatoni⚠ Weight not stated in the video — a standard 1 lb / 500 g box works. (10-minute cook time.)
• 1shallot, finely diced
• 3–4 clovesgarlic, thinly sliced
• ¼ cupextra virgin olive oil
• 3 Tbspgochujang⚠ Fermented chili paste — adds umami, sweetness and heat (no extra chilies needed).
• ½ cuptomato paste
• 1 Tbspvodka⚠ Optional — he says it can be left out.
• ¼ cupwater
• 1½ cupsheavy cream⚠ This is what creates the emulsion.
• 1–2 Tbspunsalted butter, cold and cubed
• ¾ cuppecorino romano, freshly grated⚠ Added in two stages: ½ cup, then the remaining ¼ cup.
• —salt⚠ To taste — amount not stated.
• 1–2 Tbspreserved pasta water, if needed
• —parmigiano or pecorino, to finish⚠ Optional. Amount not stated.

Steps

1. Bring a large pot of water to a boil and season generously with salt. Add the rigatoni (about a 10-minute cook). Wait 3–4 minutes before starting the sauce. ⏱ 6:30 watch
2. Finely dice 1 shallot. ⏱ 6:41 watch
3. Heat ¼ cup extra virgin olive oil in a large skillet over medium heat. Add the diced shallot and 3–4 sliced garlic cloves and season with salt. Sweat from cold for 1–2 minutes until just softened — don't let it take on color. ⏱ 7:10 watch
4. Add 3 Tbsp gochujang and ½ cup tomato paste. Stir and cook down over medium heat, stirring, until it starts frying in the oil and caramelizing (it will begin to stick a little — that's your cue to move on). ⏱ 7:44 watch
5. Add 1 Tbsp vodka (optional), then ¼ cup water. Stir together. ⏱ 8:35 watch
6. Add 1½ cups heavy cream and stir until evenly combined and emulsified (whisk it if you want to speed it up). ⏱ 9:03 watch
7. When the rigatoni is al dente (pull it 30–60 seconds early), transfer it into the sauce. ⏱ 9:30 watch
8. Cut the heat. Add 1–2 Tbsp cold cubed unsalted butter and ½ cup pecorino, and toss vigorously to emulsify into a glossy sauce. ⏱ 9:42 watch
9. Add the remaining ¼ cup grated pecorino romano and keep tossing until silky smooth with no cheese lumps. Splash in 1–2 Tbsp pasta water if it needs help. ⏱ 10:07 watch
10. Taste and season with salt. Give it one last toss, then serve with a little parmigiano or pecorino. ⏱ 10:40 watch