Ingredients

Pasta of your choice, bucatini or tagliatelle recommended
4 tbsp Sauz Hot Honey Marinara
2 tbsp Bowlcut x Ji Won Choi Gochujang
1/2 yellow onion, diced
6–7 chives, finely chopped
1 tbsp crème fraîche
1/2 cup reserved pasta water
1–2 tsp garlic powder
1–2 tsp oregano
Salt and pepper to taste
White wine (optional)

Instructions

1. Boil a pot of water with salt.
2. Add pasta to boiling water and cook to al dente. Save 1/2 cup pasta water. Drain rest.
3. Drizzle EVOO in a pan over medium heat.
4. Once hot but crackling, add chopped yellow onion and cook until translucent. Optional, caramelize the onions with a splash of white wine.
5. Add Sauz Hot Honey Marinara and Bowlcut x Ji Won Choi Gochujang, minding the golden ratio (4:2 tbsp respectively). Stir until well-combined.
6. Add crème fraîche and most of your chives and stir to combine.
7. Season with salt, pepper, garlic powder, and oregano to taste.
8. Take the pan off heat, continuing to stir the sauce as it thickens. One spoonful at a time, alternate between adding parmesan and pasta water, making sure to stir diligently until the sauce reaches desired creaminess.
9. Fold in pasta noodles and mix well, coating each noodle with sauce.
10. Plate with leftover chives and a dollop of crème fraîche. Serve immediately.