*Recipe by The Korean Vegan.
Arrabiata means "spicy", and in this version of the classic Italian spicy spaghetti we use gochujang paste to bring sizzle and fermented depth of flavor.
4 portions spaghetti noodles
2 tbsp olive oil
2 cloves garlic (sliced)
1⁄4 red onion (diced)
1 Fresno chile (sliced)
1 tbsp ORIGINAL Gochujang Paste
1⁄2 tbsp miso paste
1⁄2 red bell pepper (chopped)
2-3 leaves fresh basil
1 cup marinara sauce
1⁄2 cup pasta water (reserved)
For the Assembly
1. Blend gochujang, miso paste, red bell pepper, basil and marinara sauce into a paste. Begin cooking the spaghetti according to package directions.
2. Add olive oil to large skillet over medium heat and brown the garlic and red onion until fragrant. Add Fresno chile slices and a ladle of pasta water.
3. Once pasta is slightly undercooked (al dente), add to the pan with garlic, onions and chile peppers.
4. Add bell pepper-gochujang paste to pasta, with some more pasta water and mix until spaghetti noodles are evenly coated. Add your favorite vegetables such as beans, spinach, zucchini and broccoli, and serve warm.