Description
A bold fusion pasta combining the fermented tang of Korean kimchi with a rich, velvety cream and Parmesan sauce.
Ingredients
Scale
- 12 oz (340g) pasta (rigatoni or linguine)
- 1 cup kimchi, finely chopped
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until slightly under al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat until bubbling.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in chopped kimchi and cook for 3-5 minutes until the cabbage softens and the flavor concentrates.
- Pour in heavy cream and simmer gently for 3 minutes until the sauce thickens and turns orange.
- Whisk in grated Parmesan cheese until melted and smooth. Add reserved pasta water if the sauce is too thick.
- Add the pasta to the skillet and toss over medium-low heat for 2 minutes until fully coated and cooked through.
- Divide into bowls and garnish with sliced green onions and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion