lactose intolerance we are SO back.
a dish for the (metaphorical) heart
i’m not even going to lie to you, i was not feeling great after eating this. it’s thick, it’s creamy, it’s HEAVY, and it’s freaking delicious. the reason my stomach hurt was because i couldn’t stop eating it once i started (also yes, i am unfortunately still lactose intolerant. i got to start remembering to take my lactaid…)
you know when it’s that time of the month and you’re craving a bowl of comfort pasta… it’s probably not the best choice for your actual heart health, but it hits just right for my metaphorical heart. this is indulging done right with a pretty rosé sauce, a can or two of tuna, and a generous helping of parmesan cheese. you’re welcome.
rosé pasta
one of my favorite sauces is rosé sauce. when the heat of sweet & spicy gochujang combines with the creamy rich consistency of white sauce pastas, this korean-italian fusion one of my go-to’s as it is way simpler than one would think! gochujang can be pretty spicy, so mixing it with cream reduces some of that heat. when the two ingredients combine it creates this beautiful orange sauce (ngl i was kinda bummed when i learned it’s not actually pink). you can adjust the gochujang to cream ratio for your desired heat level as the sauce consistency can be maintained through either more butter (thicker sauce) or more pasta water (thinner sauce).
*healthy* substitutions
though this may not be your first choice for a “healthy” meal, it’s not the worst either. tuna is a great source of protein, and the pasta you use can be switched out with wheat or chickpea-based alternatives! if you find heavy cream to be too, well, Heavy for your liking, you can switch it out with half & half (or even milk!). just keep in mind that the sauce will not be as thick or rich as it would be using heavy cream. if you choose one of these, you can skip out on the pasta water as it will already be a runnier sauce.
if you are cautious of mercury levels using canned tuna, shrimp is a delicious protein alternative as well!
how-to:
prep work — start by boiling water for your pasta. while you wait, prepare all your ingredients: peel and slice the garlic, dice up the onion, drain the canned tuna, and grate the parmesan.
cooking — once the water is heated, boil your pasta according to the package, making sure to set aside a few tablespoons of pasta water for later. heat 2 tbsp of olive oil in a large skillet on medium heat and add in the garlic. cook for about 1 minute until fragrant, then add the onion. cook for 2 more minutes until the onion is translucent. pour in heavy cream and gochujang directly in the skillet and stir until everything is combined. cook until the sauce reaches a simmer, then add in the cooked pasta. reduce the heat to low and add in the tuna, grated parmesan, and salt & pepper to taste. stir until cheese is melted, slowly adding in reserved pasta until the sauce reaches the desired consistency.
serve — top with chopped green onion and more grated parmesan!
creamy rosé tuna pasta
Ingredients
- 8 oz short pasta
- 2 tbsp reserved pasta water*
- 2 tbsp olive oil
- 5 garlic cloves sliced
- ½ onion diced
- 1 ½ cup heavy cream
- 2 tbsp gochujang
- 8 oz canned chunk light tuna in water drained
- 2 oz parmesan cheese grated
- ¼ tsp salt
- ¼ tsp pepper
- chopped green onion
- grated parmesan for serving
Instructions
- Boil pasta according to package. Set aside a few tablespoons of pasta water for later.
- While the pasta cooks, heat olive oil in a pan on medium heat. Add in garlic and cook for 1 minute. Add onion and cook for 2 more minutes, or until the onion is translucent.
- Pour in heavy cream and gochujang, stir to combine. Bring to sauce to a simmer and add in the pasta.
- Reduce heat to low and add in tuna and parmesan. Season with salt & pepper. Stir until cheese is melted, slowly adding in reserved pasta until the sauce reaches desired consistency.
- Serve with chopped green onion and more grated parmesan!
