Ingredients
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12 ounces spaghetti
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1 pound ground beef
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1 bell pepper, diced
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1/2 onion, diced
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2 garlic cloves, pressed
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1/4 cup tomato paste
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1/4 cup gochujang red chile paste
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1 1/4 cups heavy cream
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salt and freshly ground black pepper, to taste
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1/2 cup freshly grated Parmesan cheese
Directions
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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.
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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.
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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.
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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 Facts (per serving)
| 828 | Calories |
| 51g | Fat |
| 50g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 828 | |
| % Daily Value * | |
| Total Fat 51g | 65% |
| Saturated Fat 27g | 133% |
| Cholesterol 196mg | 65% |
| Sodium 1332mg | 58% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 3g | 9% |
| Total Sugars 16g | |
| Protein 43g | 85% |
| Vitamin C 49mg | 54% |
| Calcium 217mg | 17% |
| Iron 5mg | 29% |
| Potassium 868mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
