Chunjang Ragù Rigatoni

Method

1. Put a little of the olive oil and the chunjang in a small 18 cm pan and fry over low heat for 2 min, stirring, until it smells toasty, then scrape it into a bowl. Toasting takes away the bitterness and deepens the savoury flavour.

   Add in this stepExtra virgin olive oil 1 tbspChunjang (Korean black bean paste) 3 tbsp

   low heat

2. Finely chop the onion, carrot and celery into 0.5 cm dice and mince the garlic. Heat the rest of the olive oil in a 24 cm deep frying pan, add the vegetables and cook over medium heat for 7 min, until the onion is translucent, the carrot is soft and everything smells sweet: this is the Italian soffritto.

   Add in this stepExtra virgin olive oil 1½ tbspOnion 120 gCarrot 60 gCelery 40 gGarlic cloves 2

   medium heat

3. Add the ground pork and cook over medium-high heat for 5 min, breaking it up with a spatula. When no pink remains and brown bits start to form on the bottom, stir in the tomato paste and cook until it darkens.

   Add in this stepGround pork 150 gTomato paste 1 tbsp

   medium-high heat

4. Add the toasted chunjang, sugar and water, scraping up the brown bits from the bottom. Set the lid ajar and simmer over medium-low heat for 14 min, stirring now and then. It is ready when a spoon drawn across the pan leaves a path that holds for a moment. If it gets too thick, add a splash of water.

   Add in this stepSugar 2 tspWater 250 ml

   medium-low heat

5. Meanwhile, bring 2.5 L of water to a boil over high heat, salt it (a little less salty than seawater) and cook the rigatoni for 10 min, a minute less than the packet says, so it stays al dente. Scoop out a cup of pasta water before draining.

   Add in this stepRigatoni (or another short pasta such as penne) 180 gSalt (for the pasta water) to taste

   high heat

6. Tip the pasta into the ragù with the butter, half the Parmigiano and 3 to 4 tablespoons of pasta water, and toss vigorously over medium heat for 1 min 30 sec, until the sauce turns glossy and works its way into the pasta. Finish with black pepper. Chunjang is salty, so taste before adding any salt.

   Add in this stepButter 15 gParmigiano Reggiano, grated 15 gBlack pepper to taste

   medium heat

7. Plate and scatter over the remaining Parmigiano and the scallion. Serve straight away.

   Add in this stepParmigiano Reggiano, grated 15 gScallion, thinly sliced 2 tbsp