Chaos Cooking Kimchi Ragu Pasta (Printable version)

Spicy kimchi and savory Italian ragu blend together with creamy pasta in this bold, flavorful fusion dish.

# Ingredient list:

→ Meats

01 - 10.5 oz ground pork (or beef, or 50/50 blend)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz Napa cabbage kimchi, chopped
05 - 2 tbsp kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced

→ Liquids & Dairy

08 - 14 oz can crushed tomatoes
09 - 1/2 cup heavy cream or unsweetened plant-based cream alternative
10 - 2 tbsp olive oil
11 - 1 tbsp soy sauce

→ Pasta

12 - 12 oz rigatoni or penne

→ Spices & Seasonings

13 - 1 tsp gochugaru (Korean chili flakes), optional
14 - 1 tsp sugar
15 - Salt and black pepper, to taste

→ Garnishes

16 - 2 tbsp finely chopped scallions
17 - 0.9 oz grated Parmesan cheese, optional

# Step-by-step guide:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery. Cook for 5 minutes until softened.
02 - Incorporate the minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef. Cook, breaking up the meat, until browned and cooked through, about 6 to 7 minutes.
04 - Stir in the chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until softened.
05 - Add crushed tomatoes, soy sauce, gochugaru, sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Meanwhile, cook rigatoni or penne according to package instructions until al dente. Drain, reserving 1/3 cup of pasta water.
07 - Reduce heat to low. Stir in heavy cream and half of the reserved pasta water, mixing until creamy. Adjust seasoning as needed.
08 - Add cooked pasta to the sauce. Toss to coat, adding more pasta water as necessary to achieve a silky consistency.
09 - Serve immediately, garnished with scallions and Parmesan cheese if desired.

# Expert tips:

01 -
  • It tastes like you've been simmering this for hours, but it comes together in under an hour.
  • The kimchi brings a tangy, spicy edge that makes the creamy sauce feel less heavy and way more interesting.
  • It's the kind of dish that makes people ask for the recipe because they can't quite name what makes it so good.
02 -
  • Don't drain your pasta water until you've reserved some—that starch is what creates a sauce that clings to pasta instead of sliding off.
  • Taste the ragu before adding cream; if it's not flavorful enough then, it won't become so just by adding dairy.
  • Kimchi varies wildly in spice level and funkiness depending on the brand and how long it's been fermented, so start with the amount listed and taste as you go.
03 -
  • If your kimchi is very new and mild, use more of the juice and consider adding a splash of rice vinegar for tang.
  • Don't skip the soy sauce—it's a subtle anchor that prevents the dish from tasting one-dimensional, especially important when balancing heat and cream.
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