I'm back in Richmond!! When I first landed here, I was pretty surprised that LA had been colder and rainier than Richmond :\. I was all prepared with my down jacket, scarves and wooly hat...but when I got off the plane, I was sweating and huffing and puffing when I got to the baggage carousel haha. I actually wished it was colder so I could put some of my winter clothes to use! I totally take that back now though! I have to walk to school fairly early in the morning and it has been bitingly cold to the BONE. Like -7 celsius (still can't get used to Fahrenheit)!! As someone who has lived at the equator most of her life and now in sunny southern California, I can't get used to this freezing weather! I feel like the Michelin tire white puffy man everyday.
Creamy Kimchi and Sausage Pastaserves 4-5
1/2 lb bow tie pasta
1/2 large medium onion, sliced thinly into half moons
3 cloves garlic, minced
1 jalapeño, finely diced (optional)
1/2 lb sausage, sweet Italian
1 cup napa kimchi (slightly aged/sour), chopped into 1" squares
1.5 cup heavy whipping cream
2 tbsp white wine
1/2 cup parmesan, grated
3 tbsp freshly chopped parsley (or 2 tbsp dried parsley)
salt and pepper
- Boil pasta according to directions on the box, but about 2 mins before al dente or your desired texture. Rinse with cold water and set aside
- Heat large frying pan with some oil and sauté onions, garlic and jalapeño until onions are slightly translucent. Place sausage in and break it up into bitable bits with your spatula. Add in the kimchi when the sausage isn't too pink on the outside. Heavily add pepper and a little bit of salt.
- After adding the kimchi and frying it around for about 2-3 mins, pour in the heavy cream and stir. Reduce heat to medium-low. Add the white wine and then the pasta. Stir to coat. The sauce should thicken in a few minutes. Gently fold over pasta once in a while until all the pasta has warmed up and is to the texture you like, sprinkle in the parsley and parmesan cheese. Add more salt and pepper if needed.
- Garnish with fresh parsley and parmesan and serve hot.