Chaos Cooking Kimchi Ragu Pasta (Printable Version)

Fusion of kimchi and ragu combined with creamy pasta offers a bold, flavorful dinner option.

# Ingredient List:

→ 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 tbsp kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced

→ Liquids & Dairy

08 - 14 oz can crushed tomatoes
09 - 0.5 cup heavy cream (or unsweetened plant-based alternative)
10 - 2 tbsp olive oil
11 - 1 tbsp soy sauce

→ Pasta

12 - 12 oz rigatoni or penne

→ Spices & Seasonings

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

→ Garnishes

16 - 2 tbsp 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 the chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork (or beef). Cook, breaking up the meat, until browned and fully cooked, about 6 to 7 minutes.
04 - Mix in chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until kimchi softens.
05 - Add crushed tomatoes, soy sauce, gochugaru, sugar, and a pinch of salt and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
06 - Meanwhile, cook pasta according to package directions until al dente. Drain, reserving 3.4 fl oz of pasta water.
07 - Lower heat to low. Stir in heavy cream and half of the reserved pasta water, combining until creamy. Adjust seasoning as needed.
08 - Add cooked pasta to the sauce. Toss thoroughly, adding additional pasta water if needed to achieve a silky consistency.
09 - Plate the pasta, garnishing with scallions and grated Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes adventurous and restaurant-quality without requiring anything fancy or hard to find.
  • The kimchi adds umami and heat in a way that makes you feel like you discovered something rather than just followed instructions.
  • It comes together in under an hour, which means you can serve something this bold on a weeknight without stress.
02 -
  • Reserve that pasta water before draining—it's starchy and becomes the secret to a sauce that clings to the pasta instead of pooling at the bottom of the bowl.
  • The cream goes in at the end for a reason; cook it with the tomatoes from the start and it can separate or taste broken instead of luxurious.
03 -
  • Buy kimchi from the refrigerated section if possible—it's more alive and flavorful than shelf-stable versions, and that matters when it's a main player in your dish.
  • Don't oversimplify the soffritto step; those three vegetables minced fine create a flavor foundation that makes everything else taste intentional and complete.
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