Creamy Gochujang and Mezcal Pasta

A spicy, smoky take on pasta alla vodka.

Prep Time: 5ish min

Cook Time: 20ish min

Yield: 2-3ish servings

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Ingredients
1/2 box of pasta
1 tbsp butter
2 tbsp olive oil
1 shallot, diced
2 cloves garlic, minced
1/3 cup mezcal
2 tbsp Sempio Gochujang Chili Paste
15oz can crushed tomatoes
1/2 cup heavy cream
1/4 cup parmesan cheese
1/2 tsp dried oregano
1/4 tsp black pepper
salt to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, making sure to save a bit of pasta water.

2. Add butter and oil to a large pan over medium/low heat. Once the butter is melted, add the shallot and garlic. Cook until soft & fragrant, about 2-3 minutes. Add mezcal and cook for 2-3 minutes.

3. Add the Sempio Gochujang Chili Paste and crushed tomatoes. Stir until well combined and simmer for about 15 minutes.

4. Stir in the heavy cream, spices, and parmesan cheese. Stir well. Add the cooked pasta and toss to coat. Use the reserved pasta water to thin out the sauce as needed. Serve!