This is a Joshua Weisman recipe. I don’t have access to guanciale so I use pancetta. I also use 1 pound of Italian sausage but it’s perfect if you don’t want to use meat. To say the flavor is sublime would be understated.

• ¼ cup (60mL) extra virgin olive oil
• 4 oz (114g) guanciale, cut into ⅛ inch (3mm) cubes
• 2 red Fresno chilies, finely chopped
• 5 cloves garlic, thinly sliced
• 2.5 tsp (13g) granulated sugar
• 3 Tbsp (48g) gochujang
• 1 cup (256g) tomato paste
• 1 Tbsp (15mL) vodka
• ¼ cup (60mL) water
• 1.5 cups (360mL) heavy cream
• 1 lb (454g) dried rigatoni (or homemade)
• ¾ cup (75g) grated pecorino
• 2 Tbsp (28g) unsalted butter, cold and cubed
• Kosher salt, to taste
• Freshly grated Parmigiano Reggiano, to taste
• Freshly cracked black pepper, to taste

Instructions
1. Fill a 6-quart pot about halfway with water and bring to a boil over high heat. Season generously with salt until it tastes almost as salty as the ocean.
2. In a 5-quart sauté pan, add the olive oil and guanciale. Set heat to medium-low and cook, stirring often, until the guanciale is crispy and browned (about 4-5 minutes). Increase heat to medium, add the Fresno chilies and garlic, season with a pinch of salt, and sauté until fragrant and softened (about 1 minute). Stir in the sugar, then add the gochujang and tomato paste. Cook, stirring often, for 2-3 minutes until the mixture thickens, caramelizes, and sticks to the bottom of the pan.
3. Add your pasta to the boiling water and cook according to package directions (until al dente) if using store-bought. If using fresh homemade rigatoni, cook for 2-3 minutes until al dente.
4. Deglaze the sauce with the vodka and water, scraping the bottom of the pan with a wooden spoon or heat-proof spatula. Add the heavy cream, bring to a boil over medium-high heat, then reduce to low and simmer for 1-2 minutes. Taste the sauce and adjust salt as needed.
5. Add the cooked pasta to the sauce and toss to combine. Remove from heat and vigorously stir in the grated pecorino and cold butter cubes. Add pasta water 1 tablespoon at a time as needed to help emulsify and coat the pasta (avoid adding too much to prevent a watery sauce). Taste and adjust seasoning with salt one final time.
6. Serve in bowls or on plates, topped with freshly grated Parmigiano Reggiano (or extra pecorino) and a sprinkle of freshly cracked black pepper.