# What You'll 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 plus 2 tbsp kimchi juice
05 - 1 medium carrot, finely diced
06 - 1 stalk celery, finely diced
→ Liquids & Dairy
07 - 14 oz can crushed tomatoes
08 - 0.5 cup heavy cream or unsweetened plant-based cream alternative
09 - 2 tbsp olive oil
10 - 1 tbsp soy sauce
→ Pasta
11 - 12 oz rigatoni or penne
→ Spices & Seasonings
12 - 1 tsp gochugaru (Korean chili flakes), optional
13 - 1 tsp sugar
14 - Salt and black pepper, to taste
→ Garnishes
15 - 2 tbsp finely chopped scallions
16 - 0.9 oz grated Parmesan cheese, optional
# Steps:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, carrot, and celery, and sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef; break up the meat and cook until browned and fully cooked, about 6 to 7 minutes.
04 - Stir in chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until softened.
05 - Add crushed tomatoes, soy sauce, gochugaru, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
06 - Meanwhile, prepare pasta according to package directions until al dente. Drain, reserving 0.4 cup of pasta water.
07 - Reduce heat to low, then stir in heavy cream and half of the reserved pasta water. Mix until sauce is creamy and adjust seasoning as needed.
08 - Add pasta to the sauce and toss to coat, adding more pasta water if necessary to achieve a smooth texture.
09 - Serve immediately, topped with scallions and Parmesan cheese, if desired.
