Gochujang Rose Pasta – Sous Chef UK

Start by cooking your rigatoni in salted boiling water While your pasta is simmering, sauté onion in olive oil for a few minutes. Next, pour in single cream and BOMBOM's Gochujang, then stir to combine. Allow this to simmer uncovered on low-medium heat until the sauce becomes thick and creamy, stirring every now and then. Add cooked pasta and stir through the sauce to coat evenly. To top it all off, garnish with grated parmesan, fresh chopped parsley and chilli flakes. Time for the best part — serve with garlic bread and enjoy!