Description
What happens when you mix Italian tomatoes with Korean chiles? A wonderful fusion of flavors I call Korean Penne Arrabbiata (angry penne).
Ingredients
Units
Scale
- 2 large cloves (or 4 small cloves) of garlic, sliced thinly
- 1/4 cup low-sodium veg broth for sautéing
- 1 T. gochugaru (Korean chile flakes)
- 28 oz. peeled Italian tomatoes
- 1 T. tomato paste
- 1 T. gochujang (Korean chile paste)
- 1/4 c. Italian parsley, chopped
- salt and pepper to taste
- 3 quarts of water
- 1 T. salt
- 12 oz. gluten-free penne pasta
Instructions
- Thinly slice the garlic and sauté in the veg broth until soft
- Add the chile pepper flakes (gochugaru) and mix well
- To your blender or food processor, add the tomatoes, tomato paste, and chile paste (gochujang) and pulse just until combined - about 10-15 times
- Add the tomato mixture to your pan of garlic and toss in the chopped parsley.
- Cover and simmer until bubbly - about 10 min on low heat
- Meanwhile, bring 3 quarts of salted water to a boil, then add the pasta
- Follow the package instructions for cooking, then drain and return to pan
- Add the sauce and stir thoroughly
- Test for salt and pepper and serve
- I garnished mine with parsley and FRESNO chile strips
- I also served with a crusty artesian bread and topped the pasta with my Vegan parmesan
Keywords: korean penne arrabbiata, angry penne pasta