Kimchi Ragu Pasta Fusion (Printer-Friendly)

Creamy pasta tossed with spicy kimchi and rich ragu, offering a unique umami-packed fusion dish.

# What You Need:

→ Meats

01 - 10.5 oz ground pork (or beef or 50/50 blend)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz Napa cabbage kimchi, chopped
05 - 2 tbsp kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced

→ Liquids & Dairy

08 - 14 oz can crushed tomatoes
09 - ½ cup heavy cream (or unsweetened plant-based cream alternative)
10 - 2 tbsp olive oil
11 - 1 tbsp soy sauce

→ Pasta

12 - 12 oz rigatoni or penne

→ Spices & Seasonings

13 - 1 tsp gochugaru (Korean chili flakes), optional
14 - 1 tsp sugar
15 - Salt and black pepper, to taste

→ Garnishes

16 - 2 tbsp finely chopped scallions
17 - 0.9 oz grated Parmesan cheese (optional)

# Steps:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork (or beef). Break up meat and cook for 6 to 7 minutes until browned and fully cooked.
04 - Stir in chopped kimchi and kimchi juice; sauté for 3 to 4 minutes until kimchi softens.
05 - Add crushed tomatoes, soy sauce, gochugaru, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
06 - Meanwhile, prepare pasta following package directions until al dente. Reserve ⅓ cup pasta water before draining.
07 - Reduce heat to low. Stir heavy cream and half of reserved pasta water into sauce, mixing until creamy; adjust seasoning as needed.
08 - Add cooked pasta to sauce. Toss to coat evenly, adding remaining pasta water as needed for a silky consistency.
09 - Plate hot pasta, garnished with chopped scallions and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you really spent forty minutes, tops.
  • The kimchi juice does all the heavy lifting—umami, acid, heat, all at once.
  • Creamy enough to comfort you, spicy enough to keep you honest.
02 -
  • Don't skip reserving that pasta water—it's what transforms a thick, clingy sauce into something silky and elegant.
  • Kimchi juice is a secret weapon; it brings acid, salt, and umami all at once, which is why this dish tastes so full even though it comes together quickly.
03 -
  • Use freshly grated Parmesan, not the pre-grated kind—it melts and disperses differently, making the final dish taste more refined.
  • Tasting and adjusting salt and pepper at the very end is everything; the cream can muddy flavors, so don't be shy about seasoning once it's added.
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