Spicy Rosé Pasta
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Recipe Intro From teaspoonofyum
This Spicy Rosé Pasta combines the creamy richness of Italian cuisine with the bold, spicy flavors of Korean gochujang. Balanced with the brightness of Muir Glen Classic Marinara Sauce, this dish is perfect for a quick and satisfying weeknight dinner.
- Recipe Card
Recipe Card
ingredients
- 1 1/2 teaspoons olive oil, plus more as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 slices pork belly, cut into ½-inch strips
- 1/4 onion, thinly sliced
- 3 scallions, sliced (white and green parts separated)
- 3 garlic cloves, minced
- 2 tablespoons gochujang
- 1 cup Muir Glen Classic Marinara Sauce
- 1/2 pound spaghetti
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese, plus extra for garnishing
- 1/2 cup reserved pasta water
Method
Step 1
Heat olive oil in a large pan over medium heat.
Step 2
Add the pork belly strips with a pinch of salt and cook until browned.
Step 3
Stir in the onion and the white parts of the scallions. Cook until the onion begins to soften.
Step 4
Add minced garlic and sauté for 1 minute, until fragrant.
Step 5
Stir in the gochujang and cook for another minute.
Step 6
Pour in Muir Glen Classic Marinara Sauce and simmer over medium-low heat for about 5 minutes.
Step 7
Bring a pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve at least ½ cup of the pasta water before draining.
Step 8
Stir heavy cream into the sauce and let it warm through. Gradually add reserved pasta water until the sauce reaches your desired consistency.
Step 9
Toss in the cooked spaghetti and parmesan cheese, stirring to coat the pasta evenly. If the sauce becomes too thick, add more pasta water a little at a time.
Step 10
Divide the pasta into bowls. Garnish with additional parmesan cheese, black pepper, and the green parts of the scallions.