# What You'll Need:
→ Meats
01 - 10.5 oz ground pork, 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
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
# How to Make It:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, carrot, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef, breaking it up with a spoon, and cook until browned and fully cooked, approximately 6 to 7 minutes.
04 - Stir in chopped kimchi and kimchi juice, sautéing for 3 to 4 minutes until softened.
05 - Add crushed tomatoes, soy sauce, gochugaru (if using), sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Meanwhile, cook pasta according to package instructions until al dente. Drain, reserving 3.5 fl oz of pasta water.
07 - Reduce heat to low. Stir in heavy cream and half the reserved pasta water, mixing until the sauce is creamy. Adjust seasoning as needed.
08 - Add cooked pasta to the sauce and toss to coat evenly, adding reserved pasta water as needed to achieve a silky consistency.
09 - Plate immediately, garnished with chopped scallions and Parmesan cheese if desired.
