Creamy Korean Kimchi Pasta

• 1 brown onion, finely chopped
• 4 cloves garlic, finely minced
• ½ cup tomato paste
• 2 tbsp Korean soju, or Chinese cooking wine
• ⅓ cup kimchi, finely chopped — well-fermented gives the best flavour
• 400 ml cream, thickened or pouring cream
• 1 packet pasta, any short shape works well — penne, rigatoni, or shells
• salt and black pepper, to taste
• parmesan, grated, to finish
• 1 tbsp neutral oil, for sautéing

Method

1. 1

   Heat the oil in a large frying pan over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened and fragrant. Stir in the tomato paste and keep cooking, stirring often, until it darkens in colour and starts to caramelise and catch on the bottom of the pan — around 5 minutes.

   Tip · Those caramelised bits stuck to the pan are pure flavour. Don't scrub them off — the soju will lift them in the next step.
2. 2

   Pour in the soju to deglaze, scraping up the caramelised bits stuck to the pan. Let it bubble for 2–3 minutes until most of the liquid has cooked off.

3. 3

   Stir in the cream and finely chopped kimchi. Bring to a gentle simmer and cook on low for around 5 minutes, until the sauce thickens slightly and turns a pretty pink-orange. Season with salt and pepper to taste.

4. 4

   Meanwhile, cook the pasta in a large pot of well-salted boiling water as per the packet instructions. Drain, reserving a splash of pasta water in case you need to loosen the sauce.

5. 5

   Fold the cooked pasta through the sauce until every piece is glossy and coated. Serve immediately in bowls with a generous shower of grated parmesan.