Name: Kimchi Spaghetti All'Arrabbiata
Cuisine: イタリアン
Ingredients: Garofalo 1.5mm pasta: 70g; Kimchi: to taste; Garlic: 2 cloves; Tomato sauce: to taste (slightly sparse); Chili oil (homemade: chili peppers blended with 10x their volume of olive oil): to taste; Fresh ginger: a small amount (thinly julienned); White sesame seeds: to taste; Perilla leaves (shiso/egoma): to taste (optional); Pasta boiling water (1.5% salt concentration): to taste

About "Kimchi Spaghetti All'Arrabbiata"

Chef Ogura of the Italian restaurant "Regalo" introduces an Arrabbiata pasta that combines kimchi and tomato sauce. The overlapping umami of these two fermented foods creates an addictive spiciness and deep richness. Garofalo 1.5mm pasta is topped with homemade chili oil, fresh ginger, and white sesame seeds. The key is to keep the tomato sauce slightly sparse, as adding too much will mask the flavor of the kimchi. It's a stimulating pasta dish perfect for boosting your appetite in the summer.

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Tips for Making "Kimchi Spaghetti All'Arrabbiata"

Pasta Selection
- Use thin Garofalo 1.5mm pasta. This thickness is the best match for clinging to this sauce.
Boiling Water
- The salt concentration of the pasta boiling water should be 1.5%. Set a timer for a 5-minute boil.
Chili Oil
- Use homemade chili oil made by blending chili peppers with 10 times their volume of olive oil.
Heat & Garlic
- Once the garlic turns golden brown, add a splash of pasta water to stop the browning, then add the tomato sauce.
Flavor Balance
- Adding too much tomato sauce will mask the kimchi. Keep it less than a standard pomodoro, aiming for a 'just a touch generous' balance.
Toppings
- Thinly julienne the fresh ginger and place it on top after plating, to be mixed in right before eating. Sprinkle generously with white sesame seeds.
Variations
- Reduce the pasta amount and add garlic chives or bean sprouts to make a more voluminous, healthy fermented pasta.

Ingredients for "Kimchi Spaghetti All'Arrabbiata"

9 items

* Tap ingredient names to find on Amazon

Garofalo1.5mm pasta: 70g
Kimchi:to taste
Garlic:2 cloves
Tomatosauce: to taste (slightly sparse)
Chilioil (homemade: chili peppers blended with 10x their volume of olive oil): to taste
Freshginger: a small amount (thinly julienned)
Whitesesame seeds: to taste
Perillaleaves (shiso/egoma): to taste (optional)
Pastaboiling water (1.5% salt concentration): to taste

How to Make "Kimchi Spaghetti All'Arrabbiata"

1
Mince 2 cloves of garlic.
2
Thinly julienne a small amount of fresh ginger for the topping.
3
Bring water with a 1.5% salt concentration to a boil, add 70g of Garofalo 1.5mm pasta, set a timer for 5 minutes, and start boiling.
4
Add the minced garlic and homemade chili oil to a pan, heat, and bring out the aroma of the garlic.
5
Once the garlic turns golden brown, add a splash of the pasta boiling water to stop it from coloring further.
6
Add the tomato sauce. To ensure the kimchi flavor isn't lost, keep it slightly less than a standard Arrabbiata, aiming for a 'just a touch generous' amount.
7
Add the kimchi to the pan and combine it with the sauce.
8
Transfer the cooked pasta to the pan and quickly toss with the sauce. Add a little pasta boiling water to adjust the moisture level.
9
Plate the pasta, top with the julienned fresh ginger, and sprinkle generously with white sesame seeds. Top with perilla leaves if available.
10
Mix well with a fork before eating.

Detailed Commentary on "Kimchi Spaghetti All'Arrabbiata"

* Content organized by topics from the video.

The Origin of Kimchi Arrabbiata

The video starts with a greeting from Chef Ogura. He begins with some casual drinking talk, mentioning that lately he has been drinking low-carb beer 'PSB' and shiso shochu 'Tantakatan' at home, though he feels PSB leaves him with more of a hangover than regular beer. Recently, Chef Ogura participated as a support member in an event at 'Le Calore,' a restaurant run by his former subordinate Yoshida, who worked with him for 12 years. At the end of the event, he served two 'closing pastas': a spicy cod roe (mentaiko) cream spaghetti and today's featured dish, 'Kimchi Arrabbiata.' It was extremely well-received, and after receiving numerous requests for the recipe, he decided to introduce it in detail in this video. In fact, he previously collaborated on a kimchi pasta recipe for a 'Moyashimon' (manga) mook book as a fermented food dish, so its deliciousness is guaranteed. In the hot summer, a stimulatingly spicy pasta is perfect for working up an appetite.

Ingredients & Sommelier-Supervised Kimchi

An introduction to today's ingredients: garlic, ginger (using seasonal fresh ginger today), white sesame seeds, tomato sauce, and chili oil. For the pasta, he uses Garofalo 1.5mm. The star of the dish, the kimchi, features 'Supervised by the World's Best Sommelier' on its packaging. Chef Ogura jokes, 'It's supervised, not made by the world's best sommelier,' adding how interesting it is for a top-tier sommelier to supervise kimchi. The chili oil is homemade by blending chili peppers with ten times their volume of olive oil using a hand blender. The thin 1.5mm pasta is the perfect match for clinging to this particular sauce.

Prep Work: Garlic and Ginger

First, mince 2 cloves of garlic. Chef Ogura talks about the harshness of the summer kitchen, sharing that 'lately the restaurant has been so hot that I fall asleep within 10 minutes of getting home while eating dinner.' To keep his stamina up, he has been eating plenty of Jingisukan (grilled mutton) and pork shabu-shabu. Place the minced garlic in a pan and add the homemade chili oil. Next, thinly julienne a small amount of fresh ginger. This will be used as a final topping to be mixed in right before eating. The pasta portion is 70g. Boil it in water with a 1.5% salt concentration, setting the timer for 5 minutes.

Making the Sauce & Wine Time

Heat the pan to draw out the aroma of the garlic. The crucial point here is the amount of tomato sauce. If you add too much, the presence of the kimchi will be lost. The key is an exquisite balance: less than a standard pomodoro, but still 'just a touch generous.' He mentions he wanted to top it with perilla (egoma) leaves, but had to give up after searching several supermarkets to no avail, lamenting that they are easily found in Korean markets. Once the garlic turns golden brown, add a splash of pasta water to stop the browning, then pour in the tomato sauce and add the kimchi. While waiting for the pasta to cook, the chef enjoys a luxurious glass of his favorite sparkling rosé wine, Daniele Piccinin's 'Muni Rosa per Voi.' The deliciousness soothes his hungover body, bringing a smile to his face.

Finishing & Tasting: Amazing Umami

Transfer the cooked pasta to the pan and quickly toss with the sauce. Adjust the moisture with a little pasta water, then plate. Top with the julienned fresh ginger and a generous sprinkle of white sesame seeds. With this, the 'Kimchi Spaghetti All'Arrabbiata' is complete. After mixing it well with a fork and taking a bite, the chef praises it, saying, 'This is absolutely delicious!' The acidity of the tomato and the spiciness and umami of the kimchi match perfectly, which he describes as 'that addictive deliciousness like adding tomato sauce when making Shin Ramyun.' Since it combines two fermented foods, it pairs beautifully with the sparkling rosé. He finishes the entire plate in high spirits, noting how he is surprised by how delicious it is every single time he makes it.

Arrangement Ideas & Q&A

Wrapping up, he explains that this pasta offers endless variations. By reducing the amount of pasta and adding garlic chives or bean sprouts, you can make an even more voluminous, healthy fermented pasta. However, the trick is to keep the tomato sauce slightly sparse so it doesn't overpower the kimchi. Next, he moves to the YouTube comment reply section. To a heartwarming message from a viewer who brought their parents to Regalo with their first paycheck, he happily replies, 'That is wonderful filial piety! We look forward to seeing you next with your first bonus.' He also carefully answers questions about a cucumber recipe served with sweetfish (salted cucumber mixed with yogurt and honey for a sweet and sour flavor) and the duration of the summer menu (available until August 4th, switching to the mid-summer menu on August 7th).

Introducing the Summer Wine Set

In the latter half of the video, he introduces the 'Eno-Ogu Wine Set' on sale from July 18th at 10:00 AM. This time, there are two types: 'A set to enjoy light red wines that are as close to rosé as possible' and 'A natural wine set with nothing added and nothing removed.' With global warming raising grape sugar levels and often resulting in heavy, high-alcohol red wines, these bottles are crafted by blending white grapes to create light red wines that can be chilled and enjoyed casually even in summer. He passionately explains the lineup, including Puglia's 'Tenuta Macchiarola,' which pairs perfectly with seafood dishes (mussels, octopus, marinated sardines) or rich, umami-forward dishes like today's kimchi pasta.

About 小倉知巳のイタリアンプロ養成講座

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