Kimchi Ragu Pasta Fusion (Printable)

A bold fusion of spicy kimchi and rich Italian ragu combined with creamy pasta for a unique, savory dish.

# What you'll need:

→ 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 (plus 2 tbsp kimchi juice)
05 - 1 medium carrot, finely diced
06 - 1 stalk celery, finely diced

→ Liquids & Dairy

07 - 14 oz can crushed tomatoes
08 - 1/2 cup heavy cream (or unsweetened plant-based cream alternative)
09 - 2 tbsp olive oil
10 - 1 tbsp soy sauce

→ Pasta

11 - 12 oz rigatoni or penne

→ Spices & Seasonings

12 - 1 tsp gochugaru (Korean chili flakes), optional
13 - 1 tsp sugar
14 - Salt and black pepper, to taste

→ Garnishes

15 - 2 tbsp finely chopped scallions
16 - 0.9 oz grated Parmesan cheese (optional)

# Method:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, carrot, and celery, sautéing 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 apart the meat, until fully browned, about 6 to 7 minutes.
04 - Mix in chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until softened.
05 - Add crushed tomatoes, soy sauce, gochugaru (if using), sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
06 - Prepare pasta according to package directions until al dente. Drain, reserving ⅓ cup pasta water.
07 - Lower heat to low. Stir in heavy cream and half the reserved pasta water, mixing until sauce is creamy. Adjust seasoning as needed.
08 - Add cooked pasta to the sauce. Toss to coat evenly, adding more reserved pasta water for desired sauce consistency.
09 - Plate the pasta hot. Garnish with scallions and Parmesan cheese, if desired.

# Expert Advice:

01 -
  • It brings together the cozy richness of Italian ragu with the bold, funky depth of Korean kimchi in a way that actually works.
  • The creamy pasta cuts through the heat just enough to make it feel indulgent without overwhelming your palate.
  • It comes together in an hour, so you can have restaurant-level flavor on a weeknight.
02 -
  • Don't skip the sauté step for the vegetables—those few minutes create a sweet, caramelized base that holds the entire flavor profile together.
  • The pasta water is not optional; those starches are what make the sauce cling to the pasta instead of sliding off. Save it generously.
  • Kimchi varies wildly in spice level and funkiness, so taste your ragu as you go and adjust the gochugaru and soy sauce to match what you're working with.
03 -
  • Brown the meat properly before moving on; those caramelized bits that stick to the pan are pure flavor, so don't rush.
  • Taste constantly as you build the sauce so you know exactly when to stop simmering and when to add cream; every kimchi and tomato can is slightly different.
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