Gochujang + vodka rigatoni

Honestly, I very rarely cook pasta. Perhaps because it’s a dish I consider very apt for sharing, or because I’m usually thinking about rice. But when an occasion is being celebrated, pasta feels most appropriate. I spent New Year’s Eve cooking rigatoni at my friend Jord’s house, a not-so-stranger in her kitchen, after a couple martinis and a handful of Portuguese crisps. With two pescatarians and a vegetarian in the group, it seemed like the best option: creamy with a spicy punch. I’m not exactly sure what taste the vodka gives, but it makes it a little cleaner and cuts through the cream. Whenever a recipe calls for spice, I’m wondering how I can incorporate gochujang – I think it’s so much better than using crushed chillis because of that umami kick. I’m wondering what this recipe would taste like with sake or soju instead of vodka; will report back. Consider this version #1.

For four people, you’ll need: