This ain’t your average Gigi Hadid Pasta. This is a perfect blend of creaminess and spice, made twice because it was THAT good. Kimchi adds a slight tanginess that goes wonderfully in pasta, especially with rigatoni.
1. Cook pasta with a pinch of salt to al dente (10-11min).
2. On low to medium heat, melt the butter with the olive oil. Once melted, add minced garlic into the pan & cook for 2-4 min until all sides of the cloves are golden brown.
3. Add the chopped onion/shallots into the pan & cook at low to medium heat for 5-6 minutes until they are translucent. Add in the tomato paste & cook for 3-5 min, continuously stirring. Add in vodka & cook for five minutes.
4. Add heavy cream & mix everything until the sauce is well combined. Add pepper & chili pepper flakes & stir. Add kimchi & kimchi base & stir until combined. Add cooked pasta with pasta water and parmesan cheese and let it simmer for 3-5 minutes.
5. Plate with extra parmesan on top with parsley & enjoy!
