Vodka Gochujang Pasta

• servings: 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

Directions

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.

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.

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.

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.