Creamy Gochujang Rigatoni | Spicy Fusion Pasta

Cook the rigatoni in plenty of boiling salted water according to package instructions until al dente. Reserve about 100 ml of the pasta water when draining.

Heat the butter and sesame oil in a large pan over medium heat. Sauté the finely chopped garlic and the white part of the spring onions for about 1–2 minutes until fragrant.

Stir in the gochujang chili paste and toast briefly. Pour in the whipping cream and stir well until a creamy, orange-red sauce forms. Let the sauce simmer gently.