FREE SHIPPING OVER $80!
Pasta with Kimchi Ragu
Recipe by Miya Lohmeier
Italian-style tomato sauce is spiced up with our kimchi and layered over pasta for a satisfying weeknight dinner. Can't find creste di gallo? Try this recipe with any thick, toothsome pasta such as rigatoni or bucatini that will hold up to the sauce. Our production assistant Miya recommends topping your pasta with both grated parmesan and pecorino romano for a little extra pizzazz!
INGREDIENTS
serves 2
12 oz creste di gallo pasta (or substitute rigatoni or bucatini)
2 tsbp olive oil, divided
1 large shallot, minced
1 cup of Red Kettle Kimchi, chopped fine, with brine
1 can (6 oz) tomato paste
1/2-1 cup pasta water, reserved
1/4 cup olive oil
Grated parmesan and pecorino romano, for serving
Chili crisp (optional)
1. Bring a large pot of water to the boil. Salt lightly, then add the pasta. Boil until just al dente, remove from water and reserve extra pasta water for the sauce.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tsbp olive oil, then minced shallots. Sauté until just beginning to brown.
3. Add kimchi and brine to the skillet. Sauté with the shallot until most of the brine has evaporated and the sour smell begins to dissipate.
4. Add the second tbsp of olive oil to the pan and add tomato paste. Cook, stirring frequently, until lightly caramelized.
5. Add 1/2 cup pasta water to the sauce and keep stirring until thoroughly incorporated.
6. Transfer sauce to a blender and blend on medium speed until completely smooth (careful when starting the blender with the hot sauce as it may splatter). Add the remaining reserved pasta water little by little until the sauce is the thickness of chunky tomato soup. You may not need all of the pasta water you reserved.
7. Open the top of the blender while it's on and slowly drizzle in the remaining 1/4 cup of olive oil. The sauce will emulsify and thicken to a silky consistency. You may not need the entire amount of olive oil, depending on how thick or thin you prefer your sauce.
8. Return your sauce to the skillet and toss in your finished pasta. Cook for 30 seconds to a minute just until the pasta is heated through.
9. Serve with grated parmesan and pecorino romano on the top. Bonus if you want to drizzle with a little calabrian chili oil OR a tiny bit of Chinese chili crisp!