Creamy Gochujang Vodka Pasta 🌶️

1. Start by boiling your rigatoni as per the package’s sage advice—al dente is the target. Save about 3/4 cup of the starchy pasta water before you drain them. Toss the drained noodles with a splash of olive oil to keep them from sticking together like they’re at a high school reunion.
2. In a large pan, heat the olive oil over medium heat. Add the diced shallots and let them sweat it out for about 5 minutes, seasoning them with a pinch of salt and pepper. Once they’re soft and sharing their sweet aromas, add the garlic and let it mingle until golden and fragrant, about two more minutes.
3. Stir in the Gochujang paste to introduce some heat to the party. After a couple of minutes, when things seem to be getting along, crash the party with a shot of vodka. It’s for deglazing the pan (and celebrating your cooking skills).
4. Slowly add the cream and let the mixture simmer for 5 minutes, or until slightly thickened.
5. Add the cooked rigatoni to the pan along with the reserved pasta water. This starchy elixir will help thicken the sauce and make it cling to the pasta. Stir over low heat for a few minutes.
6. Garnish with chopped chives, more Parmesan cheese, and black pepper. Enjoy this simple yet amazingly flavorful dish!