Super Simple Rosé Pasta with Instant Noodle Soup Base
Have Leftover Instant Noodle Soup Packets? Turn Them into Delicious Rosé Pasta with This Easy Recipe!
This recipe lets you enjoy the deliciousness of rosé pasta at home with incredible ease, using leftover instant noodle soup bases. It’s so simple, just like cooking instant noodles, that even beginner cooks can follow along confidently. Make a unique twist on pasta with this clever way to use up those leftover packets! (※ Spoon measurements are based on standard Korean rice spoons.)
Key Ingredients- Spaghetti 2 servings
- Sliced cheese 4 slices
- Instant noodle soup base 1/2 packet (approx. 1 Tbsp by rice spoon)
- Milk 400ml
- Peperoncino 15 pieces
- Garlic 7 cloves, minced (or 1 Tbsp minced garlic)
- Onion 1/2 medium
- Salt 1 Tbsp (for boiling pasta)
- Herbal salt, to sprinkle
Cooking Instructions
Step 1
Let’s start by prepping the vegetables. Peel and finely mince the onion. Peel and also mince the garlic. (You can use pre-minced garlic from a jar.)
Step 2
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Add the minced onion and garlic and sauté them carefully to prevent burning. Gently cook until the onion becomes translucent and a fragrant garlic aroma arises – this slow sautéing is key to developing flavor.
Step 3
Once the onion and garlic start to turn golden brown, add the peperoncino and stir-fry together. The peperoncino will add a spicy kick. Be careful not to burn them; stir-fry for about 30 seconds.
Step 4
Before the peperoncino burns, carefully pour in the 400ml of milk. Stir to combine the sautéed vegetables with the milk, then increase the heat to high and bring the milk to a boil. Once it starts boiling, reduce the heat to low.
Step 5
While the milk is gently simmering, add half of the instant noodle soup base (about 1 Tbsp by rice spoon) and whisk until fully dissolved. The soup base will provide the umami and seasoning for your sauce. Taste and add a pinch of salt if needed. Turn off the heat once the sauce reaches a slightly thickened consistency.
Step 6
Now, it’s time to cook the pasta. Fill a pot with plenty of water and bring it to a rolling boil. Add 1 Tbsp of salt to the boiling water. The salt seasons the pasta and helps prevent it from becoming mushy.
Step 7
Once the water is boiling vigorously, add the 2 servings of spaghetti. Use tongs or a fork to gently separate the strands so they don’t stick together. Cook the pasta for 1-2 minutes less than the time indicated on the package for an ‘al dente’ texture. (It will finish cooking in the sauce.)
Step 8
Drain the cooked spaghetti, reserving a ladleful of the pasta water. Transfer the drained pasta directly into the pan with the rosé sauce. Adding some of the reserved pasta water will help the sauce emulsify and coat the pasta beautifully.
Step 9
Stir the pasta and sauce together over medium heat. Now, add the 4 slices of sliced cheese to make the rosé sauce richer and creamier. Stir continuously until the cheese is melted and coats the pasta evenly. Continue to cook and stir for another 1-2 minutes until the pasta absorbs the sauce and reaches your desired consistency.
Step 10
Finally, lightly sprinkle some herbal salt over the pasta for an aromatic finish. Similar to seasoning a steak, the subtle herbal aroma will enhance the overall flavor of your pasta. Enjoy your delicious meal!
