- Bring a pot of water to a boil. Add in the rigatoni and cook according to the package directions. Reserve ½ cup of pasta water. Drain and rinse under cold water. Set aside.
- Melt 1 tablespoon of the unsalted butter in a pan over medium-low heat. Add in the minced garlic and sauté for 30 seconds until fragrant.
- Mix in the gochujang and cook for about a minute. Pour in the heavy cream and mix until the gochujang is evenly combined. Then add the reserved pasta water and bring the sauce to a simmer.
- Add the cooked rigatoni into the sauce and Mix until the pasta is evenly coated. Cook for 2-3 minutes. Then mix in the parmesan and the remaining tablespoon of butter. Continue mixing until the butter has melted.
- Serve with additional parmesan, Jbasket Nori, and green onion. Enjoy!
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