Meera Sodha’s vegan recipe for vodka gochujang rigatoni | Pasta

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Sometimes I discover myself projecting into dinner what I actually need out of life – and this pasta has some actually large vitality about it. It’s obtained all of the enjoyable and emotion of watching the Golden Buzzers on Britain’s Received Expertise and (practically) all of the maddening pleasure of a primary kiss with somebody you actually fancy. It’s a dish that’s so further, it’s the kind of factor you ought to be consuming in your bikini whereas consuming a magnum of rosé, not in Hebden Bridge (or wherever you reside), however on a seaside on Mykonos. Briefly, I would like a bit bit extra of what this pasta has to supply.

Vodka gochujang rigatoni

Gochujang is a candy, scorching Korean purple pepper paste, offered in practically all main supermarkets.. It’s not blow-your-socks-off scorching, although, particularly when tempered with cream.

Prep 5 min
Cook dinner30 min
Serves 4

2 tbsp rapeseed oil
1 purple onion,
peeled and really finely sliced
1 tsp high quality sea salt
2 garlic cloves,
peeled and grated
1 x 400g passata, or finely chopped tinned tomatoes
1 tbsp gochujang
1 tbsp tomato puree
100ml vodka
175ml oat-based single cream –
I like Oatly
400g rigatoni

Put the oil in a big frying pan on a medium-to-high warmth, add the onion and salt, and cook dinner, stirring, for eight minutes, till the onion is comfortable sufficient to chop simply with a picket spoon.

Add the garlic, fry for 2 minutes, then add the passata, gochujang, tomato puree and half the vodka, and depart all of it to bubble away for 10 minutes, till the combination is sort of paste-like. Stir within the cream and the remainder of the vodka, simmer for a few minutes, then take off the warmth.

Cook dinner the rigatoni for a minute lower than the packet directions. Fastidiously scoop a mug (round 250ml) of the cooking water out of the pasta pan, put this to 1 facet, then drain the pasta.

Pop the sauce again on the warmth, stir within the pasta and the entire reserved pasta cooking water, then let it bubble away for a few minutes, till the sauce is sweet and thick and clinging to the pasta. Style for seasoning, add a bit salt, if want be, and serve scorching.

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