GLAZED UMAMI MEZZI RIGATONI

INGREDIENTS

• 1 lb Barilla Mezzi Rigatoni
• 2 qts water
• 4 oz Doenjang
• 2 oz Gochujang
• 35 grams Roasted Nori seaweed, Korean, sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp Gochuqaru, Korean chili flakes
• 2 tbsp sesame seeds, toasted

PREPARATION

1. 1.In a sauce pot or rondeau fit with a pasta basket, bring water to a boil, then add Barilla Mezzi Rigatoni.
2. 2.Cook rigatoni until very al dente, about 8 minutes, then remove the basket from the pot, transferring to a sheet tray lightly oiled with sesame oil.
3. 3.Add DoenJang & Gochujang to the pasta water. Continue to boil and reduce by half, then strain through a fine mesh strainer.
4. 4.Place the strained broth and al dente pasta into a rondeau over high heat, allowing the reduced broth to glaze the pasta and emulsify with the pasta starch. Once the sauce has glazed the pasta but there is still visible sauce in the bottom of the pan, scatter the Roasted Nori throughout the pasta, allowing it to wilt like braised kale.
5. 5.Portion 6 oz of the pasta into a warm, shallow serving bowl, being sure to scatter the nori throughout, then spoon the sauce, glazing the pasta.
6. 6.Garnish the pasta with freshly cracked pepper, a pinch of gochugaru, 1 tsp sesame seeds, and two pieces of roasted nori, torn over the top.