A robust ross-style pasta featuring chewy rigatoni tossed in a rich, sautéed gochujang sauce, topped with crispy dried shrimp crumble for a satisfying crunch.

A one-pan fusion cream pasta with a rich, thick sauce made by sautéing gochugaru and garlic in the savory fat from pork belly, then enriching it with milk, gochujang, and tomato pasta sauce.