Chaos Cooking Kimchi Ragu Pasta (Printable)

Spicy kimchi and hearty ragu combine in creamy pasta for a unique, flavorful main dish.

# What You'll Need:

→ Meats

01 - 10.5 oz ground pork (or 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 tablespoons 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 alternative)
10 - 2 tablespoons olive oil
11 - 1 tablespoon soy sauce

→ Pasta

12 - 12 oz rigatoni or penne

→ Spices & Seasonings

13 - 1 teaspoon gochugaru (Korean chili flakes), optional
14 - 1 teaspoon sugar
15 - Salt and black pepper, to taste

→ Garnishes

16 - 2 tablespoons finely chopped scallions
17 - 0.9 oz grated Parmesan cheese (optional)

# How-To Steps:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, carrot, and celery, then sauté 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. Cook for 6 to 7 minutes until browned and fully cooked.
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 the sauce thickens.
06 - Prepare pasta according to package instructions until al dente. Drain, reserving 1/3 cup of pasta water.
07 - Reduce sauce heat to low. Stir in heavy cream and half the reserved pasta water, mixing until creamy. Adjust seasoning as needed.
08 - Add cooked pasta into the sauce, tossing to coat evenly. Add reserved pasta water as needed to achieve a silky consistency.
09 - Serve immediately topped with scallions and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually only needed forty minutes.
  • The spice wakes you up while the cream keeps you comfortable, which is basically the perfect food personality.
  • Kimchi juice is the secret that makes everything taste more alive, and you already have it sitting in the jar.
02 -
  • Don't skip browning the meat properly—this is where the depth comes from, and a pale, steamed piece of ground pork will make the whole dish taste flat.
  • Pasta water is not just starchy liquid; it's an emulsifier that turns cream and sauce into something that actually clings to the pasta instead of sliding off.
  • Taste as you go, especially with the gochugaru and kimchi, because spice levels vary wildly between brands and jars.
03 -
  • If your sauce breaks or looks curdled after you add the cream, don't panic—lower the heat to almost nothing and whisk in a splash more pasta water slowly, which usually fixes it instantly.
  • Taste the kimchi before you buy it if your market lets you, because the funk and spice vary wildly between brands and jars, and what you pick will change the entire personality of the dish.
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