Gochujang pasta

Ingredients

• 4 chicken thighs, sliced thin
• 2 shallots, sliced
• 4 cloves garlic, grated
• 30ml (2 tbsp) olive oil
• salt to taste
• 22ml (1.5 tbsp) butter
• 100g (3.5 oz) sundried tomato strips
• 30ml (2 tbsp) Gochujang
• 150ml (5 fl oz) cream
• 500g (17.6 oz) packet rigatoni
• 100g (3.5 oz) pecorino cheese, grated

Directions

1. In a large sauté pan, add the olive oil. Once hot, add the shallots and garlic, and sauté for 3-4 minutes or until they soften and just start to brown. Next, add the chicken and butter. Season with salt and pepper, and sauté for another 3-4 minutes before adding the sliced sun-dried tomatoes.
2. Now, add the Gochujang and stir well. Continue to cook for another 7-8 minutes before adding the cream to the pan and stirring well.
3. In a large pot of boiling salted water, cook the pasta to your liking; this should take 9-10 minutes. Drain the pasta well, reserving around 1 cup of the cooked pasta water.
4. Add the cooked pasta to the sauté pan along with the pecorino cheese and the reserved pasta water. Toss well.
5. Serve and enjoy!