Gochujang Vodka Sauce Pasta

1. **Prep:** Finely mince three cloves of garlic, brunoise 1/2 small yellow onion, small dice a tablespoon of guanciale fat (pancetta or bacon also works), and thinly slice 1/4 cup of parsley.
2. **Pasta:** Cook any pasta of your choosing (shells or rigatoni recommended) one minute under the box instructions. Reserve 2 tablespoons of the pasta water.
3. **Sauce:** Add the guanciale to a cold pan and heat to medium-high. Render the fat out, then add in the onion and garlic and sweat until fragrant. Add in a metric pinch of tomato paste and stir it into the onion mixture. Cook the tomato paste for 1-2 minutes gently, without burning or getting any color. Turn the heat to high and add in 1/2 cup of vodka (Warning: if you are cooking on a gas stove, the vodka can light on fire! Ensure at least 3-4 feet of clearance above the pan. If it catches fire and it's not part of your plan, the fire can be carefully blown out). Reduce until the alcohol has been cooked out and the liquid is reduced by 1/2. Stir in 1/2 cup of heavy cream, one tablespoon of gochujang, 2 tablespoons of pureed tomato, and a pinch of salt. Cook for one minute, then add in the cooked pasta and the reserved pasta water. Cook gently, tossing until the sauce starts to stick to the noodles—about 1-3 minutes. Remove from heat and check for seasoning, then finish with the parsley.
4. **Plate:** Add the pasta to a warm plate (pouring hot water on plates a couple of minutes before serving helps) and garnish with parmesan and black pepper.