Gochujang pasta

Name: Gochujang pasta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 4 chicken thighs, sliced thin; 2 shallots, sliced; 4 cloves garlic, grated; 30ml (2 tbsp) olive oil; salt to taste; 22ml (1.5 tbsp) butter; 100g (3.5 oz) sundried tomato strips; 30ml (2 tbsp) Gochujang; 150ml (5 fl oz) cream; 500g (17.6 oz) packet rigatoni; 100g (3.5 oz) pecorino cheese, grated

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Gochujang pasta

Ingredients

4 chicken thighs, sliced thin
2 shallots, sliced
4 cloves garlic, grated
30ml (2 tbsp) olive oil
salt to taste
22ml (1.5 tbsp) butter
100g (3.5 oz) sundried tomato strips
30ml (2 tbsp) Gochujang
150ml (5 fl oz) cream
500g (17.6 oz) packet rigatoni
100g (3.5 oz) pecorino cheese, grated

Directions

In a large sauté pan, add the olive oil. Once hot, add the shallots and garlic, and sauté for 3-4 minutes or until they soften and just start to brown. Next, add the chicken and butter. Season with salt and pepper, and sauté for another 3-4 minutes before adding the sliced sun-dried tomatoes.
Now, add the Gochujang and stir well. Continue to cook for another 7-8 minutes before adding the cream to the pan and stirring well.
In a large pot of boiling salted water, cook the pasta to your liking; this should take 9-10 minutes. Drain the pasta well, reserving around 1 cup of the cooked pasta water.
Add the cooked pasta to the sauté pan along with the pecorino cheese and the reserved pasta water. Toss well.
Serve and enjoy!