Name: Vodka Gochujang Pasta
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. canola oil; 1 red onion, halved, thinly sliced; 1 tsp. salt, plus more; 2 garlic cloves, crushed; 1¾ cups passata (tomato purée) or finely chopped canned tomatoes; 1 Tbsp. gochujang; 1 Tbsp. tomato paste; 6 Tbsp. vodka, divided; ¾ cup light cream (18% fat) or oat-based creamer; 14 oz. rigatoni; Freshly ground black pepper

Photo by David Loftus

Sometimes I find myself projecting onto dinner what I really want out of life—and this pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos. In short, I want a little bit more of what this pasta has to offer.

Gochujang is a sweet, hot Korean red pepper paste that is sold in most major supermarkets or online. It’s not blow-your-socks-off hot, especially when tempered with cream.

Recipe notes

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