Ingredients
Gather Your Ingredients
1 pound mezzi rigatoni or rigatoni
½ teaspoon table salt, plus salt for cooking pasta
5 tablespoons unsalted butter, divided
2 shallots, minced
3 garlic cloves, minced, divided
3 tablespoons gochujang
1 tablespoon tomato paste
1 cup passata
½ cup heavy cream
⅓ cup panko bread crumbs
1 tablespoon chopped fresh chives
Grated or shaved Parmesan cheese
Directions
1
1. Bring 4 quarts water to boil in large pot. Add 1 pound pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
2
2. Meanwhile, melt 4 tablespoons butter in 12-inch skillet over medium heat. Add 2 minced shallots and cook until beginning to brown, 3 to 5 minutes. Stir in half of garlic and cook until fragrant, about 30 seconds. Stir in 3 tablespoons gochujang and 1 tablespoon tomato paste and cook until fragrant, about 1 minute. Stir in 1 cup passata, ½ cup heavy cream, and remaining ½ teaspoon salt. Season with salt and pepper to taste.
3
3. Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add ⅓ cup panko and cook, stirring frequently, until evenly browned and fragrant, 2 to 4 minutes. Transfer panko to small bowl, stir in remaining garlic, and set aside until ready to serve
4
4. Add sauce and ½ cup reserved cooking water to pasta in pot and toss to combine. Before serving, adjust consistency with additional reserved cooking water as needed. Sprinkle with panko, 1 tablespoon chopped chives, and Parmesan. Serve.