Vodka Gochujang Pasta

Method

1. 1

   Put 2 Tbsp. canola oil into a large frying pan on a medium to high heat, add 1 red onion, halved, thinly sliced, and 1 tsp. salt and cook, stirring, for 8 minutes, until onion is soft enough to cut easily with a wooden spoon.

2. 2

   Add 2 garlic cloves, crushed, fry 2 minutes, then add 1¾ cups passata (tomato purée) or finely chopped canned tomatoes, 1 Tbsp. gochujang, 1 Tbsp. tomato paste, and 3 Tbsp. vodka and leave it all to bubble away for 10 minutes, until the mix is quite paste-like. Stir in ¾ cup light cream (18% fat) or oat-based creamer and remaining 3 Tbsp. vodka, simmer a couple minutes, then take off the heat.

3. 3

   Cook 14 oz. rigatoni a minute less than the package instructions. Carefully scoop a mug (around 1 cup) of the cooking water out of the pasta pan, put this to one side, then drain the pasta.

4. 4

   Pop sauce back on the heat, stir in pasta and all the reserved pasta cooking water, then let it bubble away for a couple minutes, until sauce is nice and thick and clinging to pasta. Spoon into bowls and add a little salt and freshly ground black pepper if you wish.

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