The Perfect Spicy Vodka Pasta Recipe | Chef Joshua Weissman
The key to Joshua Weissman's spicy vodka pasta recipe is breaking the rules with a fat dollop of spicy, salty and sweet gochujang.
Ingredients
- ¼ cup (60mL) extra virgin olive oil
- 4 oz (114g) guanciale, cut into ⅛ inch (3mm) cubes
- 2 red Fresno chilies, finely chopped
- 5 cloves garlic, thinly sliced
- 2.5 tsp (13g) granulated sugar
- 3 Tbsp (48g) gochujang
- 1 cup (256g) tomato paste
- 1 Tbsp (15mL) vodka
- ¼ cup (60mL) water
- 1.5 cups (360mL) heavy cream
- 1 lb (454g) Dried rigatoni or homemade
- ¾ cup (75g) grated pecorino
- 2 Tbsp (28g) unsalted butter, cold and cubed
- Kosher salt, to taste
- Freshly grated Parmigiano Reggiano, to taste
- Freshly cracked black pepper, to taste
- 500g semolina flour, plus more for dusting
- 250g water, at room temperature, plus more as needed
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