Pasta arrabiata med gochujang
Single
Ingredients · Servings 4
- 400 g tagliatelle
- 1 onion
- 4 cloves garlic
- 2 tablespoons fresh ginger
- 1 red bell pepper
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 4 tsp chili paste (gochujang)
- 4 tablespoons tomato paste
- 3 tablespoons honey (preferably summer honey)
- 1 tsp chili flakes
- 0.25 pot fresh basil
- 50 g parmesan
Method · 40 min
- Boil water with salt, add pasta and follow the instructions on the package.
- Finely chop the onion and garlic. Grate the ginger, and cut the bell pepper into strips.
- Find a frying pan and fry the onion, garlic, ginger and bell pepper in olive oil and sesame oil for a couple of minutes over low heat. Add the gochujang, tomato paste and honey.
- When the pasta is done, transfer it to the pan with the sauce. Use a few spoonfuls of pasta water to thin the sauce a bit. Grate the parmesan over it and stir well.
- 20–40 min
A quick and convenient everyday dish that combines the best of two continents. Korean chili in classic Italian pasta arrabiata is definitely something you should try if you like spicy food.
- 400 g tagliatelle
- 1 onion
- 4 cloves garlic
- 2 tbsp fresh ginger
- 1 red bell pepper
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 4 tbsp chili paste (gochujang)
- 4 tbsp tomato paste
- 3 tbsp honey (preferably summer honey)
- 1 tsp chili flakes
- 0.25 cup fresh basil
- 50 g parmesan
