Kimchi Ragu Pasta Fusion (Print View)

A savory fusion dish featuring spicy kimchi and Italian ragu combined with creamy pasta for a bold flavor.

# 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, plus 2 tbsp kimchi juice
05 - 1 medium carrot, finely diced
06 - 1 stalk celery, finely diced

→ Liquids & Dairy

07 - 14 oz can crushed tomatoes
08 - ½ cup heavy cream (or unsweetened plant-based cream alternative)
09 - 2 tbsp olive oil
10 - 1 tbsp soy sauce

→ Pasta

11 - 12 oz rigatoni or penne

→ Spices & Seasonings

12 - 1 tsp gochugaru (Korean chili flakes), optional
13 - 1 tsp sugar
14 - Salt and black pepper, to taste

→ Garnishes

15 - 2 tbsp finely chopped scallions
16 - 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; cook for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef. Break up the meat and 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 kimchi softens.
05 - Add crushed tomatoes, soy sauce, gochugaru if using, sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes while stirring occasionally until sauce thickens.
06 - Meanwhile, cook pasta according to package directions until al dente. Drain, reserving ⅓ cup pasta water.
07 - Reduce heat to low. Stir heavy cream and half the reserved pasta water into the sauce until creamy. Adjust seasoning as needed.
08 - Add cooked pasta to sauce. Toss to combine, adding more pasta water as needed to achieve a silky texture.
09 - Serve immediately, garnished with scallions and Parmesan cheese if desired.

# Expert Insights:

01 -
  • The umami depth hits different when you combine tomato, soy, and fermented kimchi—it's savory in a way that makes you chase one more forkful.
  • Spicy and creamy at the same time, so there's zero boredom in each bite.
  • Ready in an hour, which means you can pull off something that tastes like you fussed over it all day.
02 -
  • Don't rush the simmering step—letting the ragu bubble away for 15 to 20 minutes gives the tomato and kimchi time to get to know each other, and that's where the flavor magic lives.
  • Reserve that pasta water before draining; it's your secret weapon for turning a thick sauce into a silky one that actually clings to each piece instead of pooling at the bottom of the bowl.
  • Taste and adjust near the end—between the kimchi, soy sauce, and cream, the salt level can sneak up on you, so go easy and add gradually.
03 -
  • Brown your meat in batches if your pan feels crowded—rushed meat steams instead of browning, and you lose texture and depth.
  • The best bowl of this happens when the pasta water is still hot enough that the cream stays silky; if you let everything cool before tossing, it can get gluey, so time it right.
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