source

serves 4

1. Fill a 6 quart pot about halfway with water and bring to a boil over high heat. Season to taste with salt until it is almost as salty as the ocean.
2. In a 5 quart saute pan, add your olive oil and guanciale, set heat to medium-low, and stir often until guanciale is crispy and browned, about 4-5 minutes. Increase the heat to medium then add the Fresno chilies and garlic. Season with a pinch of salt and saute until fragrant and softened, about 1 minute. Stir in the sugar then add in the gochujang and tomato paste. Cook, stirring often, for 2-3 minutes, or until the mixture begins to thicken, caramelize, and stick to the bottom of the pan.
3. At this point, add your pasta to the boiling water and cook according to package directions if using store-bought, until al dente. If you made fresh rigatoni, cook for 2-3 minutes or until al dente.
4. Deglaze the sauce with the vodka and water, stirring with a wooden or heat proof spoon or spatula scraping the bottom. Then add the heavy cream, bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer for 1-2 minutes. Once your sauce is done, taste for salt, and add more if needed.
5. Add your cooked pasta to the sauce pot and toss to combine. Cut off the heat and vigorously stir in your grated pecorino and butter. Add additional pasta water to aid in the emulsification and coating as needed about 1 tablespoon at a time. Try to avoid adding too much otherwise you’ll end up with watery pasta sauce. Taste and adjust levels of salt if needed, this is your final chance to season fully.
6. Serve in a bowl or on a plate topped with freshly grated parmigiano reggiano or more pecorino grated directly on top. Finish with a little bit of fresh cracked black pepper. Serve and enjoy!