# What you need:
→ 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
05 - 2 tablespoons kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced
→ Liquids & Dairy
08 - 14 oz can crushed tomatoes
09 - 0.5 cup heavy cream (or unsweetened plant-based cream alternative)
10 - 2 tablespoons olive oil
11 - 1 tablespoon soy sauce
→ Pasta
12 - 12 oz rigatoni or penne
→ Spices & Seasonings
13 - 1 teaspoon gochugaru (Korean chili flakes), optional
14 - 1 teaspoon sugar
15 - Salt and black pepper, to taste
→ Garnishes
16 - 2 tablespoons finely chopped scallions
17 - 0.9 oz grated Parmesan cheese (optional)
# How to make it:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Add ground pork or beef. Break up the meat and cook for 6 to 7 minutes until browned and cooked through.
04 - Stir 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 the sauce thickens.
06 - Meanwhile, cook pasta in boiling water according to package instructions until al dente. Drain, reserving 0.4 cup of pasta water.
07 - Reduce sauce heat to low. Stir in heavy cream and half the reserved pasta water. Mix until creamy and adjust seasoning as needed.
08 - Add cooked pasta to the sauce. Toss to coat thoroughly, adding more reserved pasta water if needed for a silky texture.
09 - Serve immediately, garnished with chopped scallions and grated Parmesan cheese if desired.
