Ingredients

• 12 ounces spaghetti
• 1 pound ground beef
• 1 bell pepper
• 1/2 onion
• 2 garlics cloves
• 0.25 cups tomato paste
• 0.25 cups gochujang red chile paste
• 1.25 cups heavy cream
• salt and freshly ground black pepper , to taste
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil, and cook spaghetti, stirring occasionally, until tender with a bite, about 12 minutes. Scoop out 1/2 cup pasta water; set aside. Drain spaghetti.
2. 2 Cook and stir ground beef, bell pepper, and onion together in a large skillet, until meat and vegetables are browned, 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Drain any excess grease and discard.
3. 3 Add tomato paste and gochujang to meat, bring to a simmer, and cook, stirring constantly, about 3 to 4 minutes. Add heavy whipping cream, and cook and stir until fully incorporated. Season with salt and pepper.
4. 4 Add cooked spaghetti to meat mixture; stir in Parmesan cheese. If sauce is too thick, add reserved pasta water, 2 tablespoons at a time, to thin to desired consistency.

Nutrition per serving