When Korea meets Italy and creates a creamy, cheesy, sweet and spicy love affair - we’re invested in this relationship! 🇰🇵💛🇮🇹
Korean Hot Honey Pasta! The ultimate autumn comfort dish.
Serves: 4
Ingredients:
300g pasta (penne or rigatoni is perfect for this)
200g cherry tomatoes
1 tbsp olive oil
2 garlic cloves, finely sliced
200ml double cream
100g cream cheese
60g grated Parmesan (plus extra to serve)
1 ball mozzarella, torn
2 tbsp WilderBee Gochujang or Original Hot Honey (plus extra to drizzle)
Handful of fresh basil leaves, torn
Salt and black pepper to taste
Method:
1) Preheat oven to 200°C (fan). Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15–20 minutes until blistered and sticky.
2) Cook the pasta in salted boiling water until al dente. Reserve a mug of pasta water, then drain.
3) In a large pan, gently fry the garlic in a little oil for 1 minute until fragrant.
4) Lower the heat and stir in the cream, cream cheese, grated Parmesan, and 2 tbsp of Hot Honey. Let it melt into a smooth, glossy sauce. Add a splash of reserved pasta water to loosen, if needed.
5) Stir through the cooked rigatoni and roasted tomatoes, folding until fully coated.
6) Add torn mozzarella and most of the basil. Give it one last stir, then plate up.
7) Finish with extra Parmesan, fresh basil, and a final drizzle of hot honey.
