Budae-jjigae Rosé Penne

Method

1. Bring the water to a boil in a 22 cm pot over high heat, about 10 min, then salt it and cook the penne for 10 min (1 minute less than the packet says). Scoop out a mug of pasta water before draining.

   Add in this stepWater for the pasta 2 LSalt for the pasta water 14 gPenne 200 g

   high heat

2. While the pasta cooks, cut the luncheon meat into 1 cm cubes and the sausages into 1 cm rounds. Heat the olive oil in a 26 cm frying pan and fry them over medium-high heat for 4 min until golden at the edges.

   Add in this stepCanned processed luncheon meat 100 gFrankfurters 80 gExtra virgin olive oil 1 tbsp

   medium-high heat

3. Add the thinly sliced onion and garlic and the kimchi, squeezed and chopped, and cook over medium heat for 3 min until the onion is translucent and the kimchi soft.

   Add in this stepOnion 60 gGarlic cloves 2Well-fermented kimchi 80 g

   medium heat

4. Turn down to medium-low heat, add the gochujang and chilli flakes and fry for 30 sec so the oil takes on their heat. Keep stirring; they burn easily. Pour in the passata and simmer for 3 min to cook off its raw acidity.

   Add in this stepGochujang (Korean chilli paste) 1 tbspKorean chilli flakes (gochugaru) 1 tspTomato passata or canned crushed tomatoes 150 ml

   medium-low heat

5. Pour in the cream and simmer gently over the same medium-low heat for 2 min, until the sauce lightly coats the back of a spoon. A hard boil can make the cream split.

   Add in this stepDouble cream (heavy cream) 150 ml

   medium-low heat

6. Add the penne, 3 to 4 tbsp of pasta water and half the cheese and toss over medium heat for 1 min until the sauce clings glossily to the pasta. Serve topped with the rest of the cheese and sliced spring onion.

   Add in this stepGrated Parmigiano Reggiano 20 gSpring onion ½

   medium heat