EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
View Recipe
A spicy and creamy rigatoni dish with guanciale and gochujang.
Chop guanciale into equal strips and add it to a cold pan to cook over medium heat. Once crispy, remove it from the pan with its oil.
In the same pan, drizzle olive oil and add finely chopped shallots, garlic and a stem of basil with its leaves.
Squeeze in tomato paste and add gochujang to cook for 5 minutes. Constantly scrape the bottom to prevent burning. Add a tsp of sugar if needed.
While the tomato mix is cooking, add the pasta into salted boiling water. Cook until 95% aldente.
Deglaze with Vodka (optional).
Remove the basil and cook some cream before adding cold butter. Add salt if needed.
Add the pasta with a splash of pasta water into the sauce and mix. Add more pasta water if needed.
On a baking pan, layer the pasta with mozzarella, guanciale, and parmesan before broiling on high heat.
Finish with fresh basil.
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