By Chef Titus
INGREDIENTS:
- Minced Chicken ------ 300g
- Fusilli Pasta ------ 500g
- Medium size yellow onion chopped ------ 1pc
- Unsalted butter ----- 1tbs
- Chopped Garlic ----- 4cloves
- Gochujang ----- 3tbs
- Whipping cream ----- 500ml
- Gochugaru(optional) ----- 1 tbs
- Grated Parmesan Cheese as topping
- Salt and pepper to season
- Spring onion for garnish
STEPS:
1. Cook the pasta according to packaging instructions. Save one cup of pasta water
before draining pasta.
2. Heat up the vision 3.8l pot on medium to high heat.
3. Once heated up, put some olive oil and sauté the onions for about 2 mins,
followed by the garlic for another 2 mins.
4. Add in the minced chicken and butter, and cook mince chicken till slightly brown.
5. Add in gochujang and mix well.
6. Add in whipping cream and bring it up to a simmer.
7. Add in about 50ml of pasta water to thicken the sauce.
8. Bring it to a boil and add cooked pasta into pot.
9. Mixed well and taste.
10.Add Gochugaru chilli flakes if more spiciness is needed.
11. Served and garnish with spring onion and grated parmesan cheese.