The Perfect Spicy Vodka Pasta Recipe | Chef Joshua Weissman

Name: The Perfect Spicy Vodka Pasta Recipe | Chef Joshua Weissman
Total time: 30 min
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 1/2 tsp (13g) granulated sugar; 3 Tbsp (48g) gochujang; 1 cup (256g) tomato paste; 1 Tbsp (15mL) vodka; ¼ cup (60mL) water; 1 1/2 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

www.joshuaweissman.com

The key to Joshua Weissman's spicy vodka pasta recipe is breaking the rules with a fat dollop of spicy, salty and sweet gochujang.

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