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Go-To Gochu Pasta

by Nigella

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Introduction

Whenever I hear someone say “I can’t be bothered to cook for myself” a deep sorrow descends upon me. It’s one of the most important things you can do; failing to accord yourself the care you give to others is nothing short of tragic. I insist on deliciousness daily, and not just when I have company. It’s quite the most relaxing way to cook, and being able to rustle up something special, simple and speedy for yourself when you’re in need of food that comforts is key to a contented existence. So it’s about time I let you into a secret: my trusty recipe (hence the “go-to”of the title) for a failsafe and fierily uplifting storecupboard solo supper. I always have the ingredients to hand, and suggest you do, too.

Chief of these ingredients is gochujang, the magic Korean fermented pepper paste, which I’ve mentioned before as it’s a lifesaver in the kitchen, bringing depth, heat and a rich savouriness to anything it's in. I also rely, when in a hurry, on garlic-infused olive oil and frozen chopped shallots. These hardworking ingredients save you time and effort and, because the pasta and sauce are cooked together, you also cut down on the washing up — always a cause for rejoicing when I’m hungry and tired. I should also mention that I use a tablespoon measure from my measuring spoon set, rather than scales, for all but the shallots, orzo and water, for ease.

This is neither an Italian nor a Korean recipe but a happy hybrid that delivers comfort with a kick: you’ve just gochu make it!

For US cup measures, use the toggle at the top of the ingredients list.

This is neither an Italian nor a Korean recipe but a happy hybrid that delivers comfort with a kick: you’ve just gochu make it!

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Go-To Gochu Pasta — Photo by Nigella

Ingredients

Serves: 1

Metric U.S.

1 x 15ml tablespoon garlic infused olive oil (or any other oil)
75 grams frozen chopped shallots
1 x 15ml tablespoon gochujang
1 x 15ml tablespoon tomato puree
2 teaspoons unsalted butter
125 grams orzo pasta
1 x 15ml tablespoon soy sauce
1 x 15ml tablespoon grated Parmesan
a few chives (finely snipped, to sprinkle over)

1 tablespoon garlic flavored oil (or any other oil)
½ cup frozen chopped shallots
1 tablespoon gochujang
1 tablespoon tomato puree
2 teaspoons unsalted butter
⅔ cup orzo pasta
1 tablespoon soy sauce
1 tablespoon grated Parmesan
a few chives (finely snipped, to sprinkle over)

Method

Heat the garlic oil in a small, heavy-bottomed saucepan (I use one that’s 18cm/7 inches in diameter) and stir in the frozen chopped shallots till they have thawed, then carry on cooking over medium heat, stirring every now and again, for 2-3 mins, until soft.
Add the gochujang and tomato purée, stirring them into the shallots over medium heat for about 1 min, then push the vibrant mixture to the edges of the pan and add the butter to the middle.
When the butter has melted, tip the orzo in over it, giving it a stir in the butter to coat, then stir again to incorporate the fiery shallot mixture. Turn the heat up to high, spoon in the soy sauce and stir again, before pouring in 300ml/1¼ cups freshly boiled water from the kettle.
Bring the pan back to a boil, then turn the heat down to let it simmer away, uncovered, for 10 mins. Give the pan a casual stir every now and again so that the pasta doesn’t stick to the base of the pan — the orzo should be just cooked and the liquid all-but absorbed, forming a scant spicy sauce.
Stir in the parmesan, then spoon into a bowl and sprinkle with chopped chives, or whichever other herb you have to hand. It may not be quite the done thing, but I like to eat this with a spoon!

Heat the garlic oil in a small, heavy-bottomed saucepan (I use one that’s 18cm/7 inches in diameter) and stir in the frozen chopped shallots till they have thawed, then carry on cooking over medium heat, stirring every now and again, for 2-3 mins, until soft.
Add the gochujang and tomato purée, stirring them into the shallots over medium heat for about 1 min, then push the vibrant mixture to the edges of the pan and add the butter to the middle.
When the butter has melted, tip the orzo in over it, giving it a stir in the butter to coat, then stir again to incorporate the fiery shallot mixture. Turn the heat up to high, spoon in the soy sauce and stir again, before pouring in 300ml/1¼ cups freshly boiled water from the kettle.
Bring the pan back to a boil, then turn the heat down to let it simmer away, uncovered, for 10 mins. Give the pan a casual stir every now and again so that the pasta doesn’t stick to the base of the pan — the orzo should be just cooked and the liquid all-but absorbed, forming a scant spicy sauce.
Stir in the parmesan, then spoon into a bowl and sprinkle with chopped chives, or whichever other herb you have to hand. It may not be quite the done thing, but I like to eat this with a spoon!