# Ingredient list:
→ Meats
01 - 10.6 oz ground pork (or beef or 50/50 blend)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz Napa cabbage kimchi, chopped
05 - 2 tbsp kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced
→ Liquids & Dairy
08 - 14 oz can crushed tomatoes
09 - 1/2 cup heavy cream (or unsweetened plant-based cream alternative)
10 - 2 tbsp olive oil
11 - 1 tbsp soy sauce
→ Pasta
12 - 12.3 oz rigatoni or penne
→ Spices & Seasonings
13 - 1 tsp gochugaru (Korean chili flakes), optional
14 - 1 tsp sugar
15 - Salt and black pepper, to taste
→ Garnishes
16 - 2 tbsp finely chopped scallions
17 - 0.9 oz grated Parmesan cheese (optional)
# How-to:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes until softened.
02 - Incorporate the minced garlic and cook for 1 minute until fragrant.
03 - Add the ground pork or beef, breaking it up with a spoon. Cook for 6 to 7 minutes until fully browned and cooked through.
04 - Stir in the chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until the kimchi softens.
05 - Add crushed tomatoes, soy sauce, gochugaru if using, sugar, and season with salt and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Meanwhile, prepare pasta according to package directions until al dente. Drain, reserving 3.4 fl oz of pasta water.
07 - Lower heat to low, then stir in heavy cream and half of the reserved pasta water. Mix until sauce is smooth and creamy. Adjust seasoning if necessary.
08 - Add cooked pasta to the sauce and toss to coat evenly, adding additional pasta water as needed for a silky texture.
09 - Plate the pasta while hot, garnishing with scallions and Parmesan cheese if desired.
