# Components:
→ Meats
01 - 10.5 oz ground pork (or beef or a 50/50 blend)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz Napa cabbage kimchi, chopped (plus 2 tbsp kimchi juice)
05 - 1 medium carrot, finely diced
06 - 1 stalk celery, finely diced
→ Liquids & Dairy
07 - 14 oz can crushed tomatoes
08 - 0.5 cup heavy cream (or unsweetened plant-based cream alternative)
09 - 2 tbsp olive oil
10 - 1 tbsp soy sauce
→ Pasta
11 - 12.3 oz rigatoni or penne
→ Spices & Seasonings
12 - 1 tsp gochugaru (Korean chili flakes), optional
13 - 1 tsp sugar
14 - Salt and black pepper, to taste
→ Garnishes
15 - 2 tbsp finely chopped scallions
16 - 0.9 oz grated Parmesan cheese (optional)
# Method:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes until softened.
02 - Stir in 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 - Mix in chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until kimchi softens.
05 - Add crushed tomatoes, soy sauce, gochugaru (if using), sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
06 - Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Drain, reserving ⅓ cup of pasta water.
07 - Reduce heat to low. Stir in heavy cream and half of the reserved pasta water until sauce is creamy. Adjust seasoning as needed.
08 - Add pasta to the sauce and toss to coat evenly. Add remaining pasta water if needed to achieve a silky consistency.
09 - Plate the pasta hot and garnish with scallions and Parmesan cheese if desired.
