Gochujang Arrabbiata Pasta
A rich and creamy vodka pasta with sweet grape tomatoes, succulent prawns, finished with fresh basil and a dazzling of Parmigiano Reggiano cheese for the perfect romantic Valentine's Day dinner.
Ingredients
- 400 g dry spaghetti
- 1 TBS olive oil
- 1 clove garlic minced
- 1 red chilli sliced (adjust for heat preference)
- 2 spring onions sliced
- 500 g “Sorry Nonna” Gochujang Arrabbiata pasta sauce OR 500g tomato pasta sauce + 1 TBS gochujang
- 1 TBS tomato paste
- 100 g enoki mushrooms trimmed
- ½ cup edamame shelled
- 1 bunch gai lan Chinese broccoli, chopped
- Parmesan cheese for garnish
Instructions
- Bring a pot of salted water to a boil, then cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Heat the olive oil in a large pan over medium heat. Add the garlic, spring onions, and red chilli, sautéing for 1-2 minutes until fragrant.
- Pour in the Sorry Nonna sauce (or your tomato-gochujang mix), and your tomato paste if using, and stir well. Let it simmer for 2-3 minutes. If the sauce is too thick, add some reserved pasta water to loosen it.
- Add the gai lan stems, edamame, and enoki mushrooms stirring for another 2 minutes until slightly softened.
- Gently stir in the Gai lan stems and cook for another minute until just wilted.
- Add the cooked spaghetti to the pan and toss well, ensuring the pasta is evenly coated in the sauce. Let it cook for another minute to absorb all the flavours.
- Divide the pasta into bowls and top with freshly grated Parmesan cheese. Garnish with spring onion, and more sliced chilli.
Notes
Notes & Variations:
• Vegan Option: Swap Parmesan for nutritional yeast or a vegan cheese alternative.
• Extra Umami: Add a splash of soy sauce or a sprinkle of toasted sesame seeds.
• Crunch Factor: Garnish with crushed peanuts or crispy fried shallots.
• Vegan Option: Swap Parmesan for nutritional yeast or a vegan cheese alternative.
• Extra Umami: Add a splash of soy sauce or a sprinkle of toasted sesame seeds.
• Crunch Factor: Garnish with crushed peanuts or crispy fried shallots.
