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Clean recipe · delish.com

One-Pot Creamy Kimchi Shells

This tangy, rich pasta kind of feels like mac & cheese’s cool older cousin. It comes complete with 3 layers of umami flavor: kimchi, Parmesan, and gochujang.

Original recipe: delish.com

Yield:
6 servings
Prep:
10 min
Cook:
0 sec
Total:
35 min
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Ingredients

  1. 3 thick-cut slices bacon, cut crosswise into 1/2" strips
  2. 1 1/2 c. drained kimchi, coarsely chopped
  3. 3 cloves garlic, finely chopped
  4. 4 c. water
  5. 1 lb. pasta shells
  6. 2 c. half-and-half
  7. 1 tbsp. gochujang (optional)
  8. 2 tsp. kosher salt
  9. 2 c. finely grated Parmesan
  10. Thinly sliced scallions and toasted sesame seeds, for serving

Instructions

  1. In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp and fat has rendered, about 10 minutes.
  2. Drain all but about 1 tablespoon bacon fat from pot. Add kimchi and garlic and stir to combine, scraping up any browned bits from bottom of pot. Cook, stirring frequently, until garlic is fragrant and most of the moisture has evaporated, about 2 minutes.
  3. Add pasta, half-and-half, gochujang (if using), salt, and 4 cups water. Bring to a boil and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Remove from heat and stir in Parmesan until melted.
  4. Top shells with scallions and sesame seeds.