Ingredients
-
1 18-ounce package fresh ramen noodles or 1 pound angel hair pasta or thin spaghetti
-
4 Tablespoons butter
-
3 cloves garlic, minced
-
3 green onions, thinly sliced
-
2 teaspoons Gochugaru Chile Powder
-
2 Tablespoons tomato paste
-
1 cup heavy cream
-
3 Tablespoons white miso
-
½ cup finely grated parmesan cheese, plus more to serve
-
Toasted sesame seeds for serving
Directions
Cook the noodles: Bring a large pot of well-salted water to a boil. Cook ramen noodles or pasta according to package instructions. Before draining, reserve 1 cup of pasta water and set aside. Drain and set the noodles aside.
Bloom the Gochugaru in butter: Meanwhile, melt butter in a large skillet over medium heat. Add the garlic and green onions, and cook until fragrant but not browned, about 2 minutes. Add Gochugaru Chile Powder and stir it into the butter, letting it sizzle for a minute.
Build the rosé sauce: Stir in tomato paste and cook until it darkens slightly, about 2 minutes. Pour in heavy cream and miso and whisk to combine. Reduce heat to low and cook, stirring occasionally, until the sauce is a uniform pink-orange color, about 3 minutes. Add Parmesan, stirring well until fully melted and the sauce is silky.
Toss and serve: Add the drained noodles to the sauce and toss vigorously to coat every strand. If the sauce feels too thick, loosen it with a splash of reserved pasta water. Finish each serving with extra Gochugaru chile powder, a little extra Parmesan, green onions, and toasted sesame seeds. Serve immediately.
Recipe Note
To make it a meal, stir in some handfuls of baby spinach at the end and top the noodles with sautéed shrimp.
