One-Pot Korean Rosé Pasta
Using just a single pot, discover the best of both worlds with this one-pot Korean rosé pasta - a delicious fusion of creamy Italian rosé sauce and bold Korean flavours!
Ingredients
- 170 g pasta of your choice (for the chewy QQ pasta I used - see product link below)
- 80 g bacon sliced
- 1/2 onion chopped
- 1 cup cherry tomatoes halved
- 1 tbsp unsalted butter
- 1 heap tbsp gochujang (Korean red pepper paste)
- 1 tbsp tomato paste
- 2-3 tsp sugar
- 1 tbsp chicken powder/stock
- 300-400 ml water
- 200 ml milk
- 2 pcs cheese
- Salt/black pepper to taste
- Grated Parmesan cheese (optional for garnish)
- Chopped parsley (optional for garnish)
Instructions
Preparation
- Slice the cherry tomatoes in half, and slice the bacon into bite-size pieces. For the onion, slice in half horizontally, then make a few cuts vertically. Chop into small pieces.
- Set aside.
Cook the pasta
- In a pot, add in pasta of your choice, onions, cherry tomatoes, bacon, tomato paste, gochujang, chicken powder/stock, sugar, water, and milk. If you can't tolerate much spice, start with just 1/2 tbsp gochujang and taste as you go.
- Bring the pot to boil, then reduce heat to a simmer and cook for 10-12 minutes (or less depending on the pasta package instructions). Stir occasionally to combine everything well. Be sure not to boi vigorously to prevent the milk from curdling or separation.
Finish with cheese
- For the last 2 minutes, reduce the heat to low.
- Stir in cheese until melted. Season with salt/pepper to taste.
Serve
- Garnish with some chopped parsley, grated Parmesan cheese, or chilli flakes.