Creamy orecchiette pasta with bacon, broccoli, and spicy gochujang for a flavorful, quick dinner option.
# Ingredient List:
→ Pasta
01 - 8 1/2 ounces orecchiette pasta
→ Vegetables
02 - 1 small broccoli head, chopped into bite-sized pieces
03 - 1 brown onion, diced
04 - 2 garlic cloves, minced
→ Meats
05 - 7 ounces bacon bits
→ Spices and Condiments
06 - 1 teaspoon dried thyme
07 - 1 tablespoon tomato paste
08 - 2 tablespoons gochujang paste, adjusted to taste
09 - Salt to taste
10 - Freshly ground black pepper, for serving
→ Dairy
11 - 1 1/2 cups heavy cream
# Directions:
01 - Boil orecchiette in a large pot of salted water as per package directions until al dente. Add chopped broccoli during the last 3 minutes of boiling. Drain thoroughly using a colander and set aside.
02 - In a skillet over medium heat, fry bacon bits until crispy. Remove bacon and reserve, keeping rendered fat in the skillet.
03 - Add diced onion to the skillet and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and dried thyme, sautéing for 1 minute longer.
04 - Blend in tomato paste and gochujang paste, stirring until well incorporated. Pour in heavy cream and simmer gently until sauce thickens slightly.
05 - Return cooked orecchiette and broccoli to the skillet, coating evenly with sauce. Toss in crispy bacon, seasoning with salt and black pepper to taste.
06 - Dish out immediately, garnished with additional black pepper if desired.
