Pasta, Pasta, Pasta
Creamy Gochujang Pasta and Homemade Ricotta Gnocchi
Hi friends,
I’m writing this newsletter between bouts of Aurora hunting over the night sky. It turns out that the Northern Lights are visible across many parts of Massachusetts tonight (though by the time you read this, it will have been yesterday).
Maybe it’s the night pollution in the city or the timing, but I haven’t been so lucky to see much yet — I’m not giving up, though! There have been some truly, truly beautiful photos shared online today, so if you happened to get a shot, will you share one with me? I’d love to see them!
Now, back to our regular agenda. To date, one of my most popular recipes has been this copycat version of Carbone’s silky, creamy, and spicy vodka rigatoni. Well, my newest weeknight recipe is a bit of a play on the original. I sub out Calabrian chili paste for another spicy condiment — Korean gochujang paste.
It’s sweet, spicy, and a bit funky, with so much complexity from the fermentation process. To top this creamy gochujang pasta, I include an optional sesame-breadcrumb topping. Of course, it’s still delicious without it, but it adds a crunchy, nutty flavor that pairs well with the Korean condiment.
And for our weekend project? A classic from the archives: homemade ricotta gnocchi with a lemon sauce. Ricotta gnocchi is a great introduction to handmade pasta and a favorite of my husband’s.
Scroll down for more details, and let’s get cooking!
Weeknight Dinner: Creamy Gochujang Pasta
This 30-minute gochujang pasta recipe is a delicious fusion of creamy tomato sauce with spicy Korean flavors.
Gochujang: Gochujang is a spicy Korean paste made from gochugaru, glutinous rice, and fermented soybeans. You can find it at many local Asian markets, Hmart, and large grocery stores! I typically select a mild version, so I have more control over the level of spiciness.
TIP: For the glossiest sauce, make sure the cream reduces and thickens enough to coat the back of a spoon!
Grab the full recipe below. ↓
Weekend Project: Ricotta Gnocchi al Limone
This homemade ricotta gnocchi recipe features creamy, melt-in-your-mouth gnocchi paired with a buttery lemon pepper sauce. The inspiration for this dish comes from ndunderi (a type of ricotta gnocchi) from the Amalfi Coast of Italy, where lemons are plentiful.
I absolutely love making (and eating) ricotta gnocchi. They're my favorite type of gnocchi because they're much simpler (and more foolproof) than the potato version.
And if you’re really up for a project, you can make the ricotta yourself!
That’s all for this week. Have a great weekend everyone!
- Karishma