Rice Cooker Spicy Creamy Pasta
Translated from Chinese, the language of the reel.
Fifi食旅｜好市多 超商 美食｜Liao Wan Chien cooked this in an Instagram reel, in Chinese. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by R on SeeMeCook
Quick-cooked in a rice cooker, this spiral pasta combines the mild heat of Korean chili paste with the sweet tang of tomato and rich creaminess, finished with shredded cheese and black pepper.
- Time
- 30 minutes
- Cuisine
- Italian
Ingredients
- 220 g
- 35 g
- 18 g
- 55 g
- 125 g
- 200 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 950 g before cooking, which is about 475 g per serving.
Steps
Place the spiral pasta in the inner pot of the rice cooker.
Add the water, tomato ketchup, and Korean chili paste.
Add the diced onion, tomato, and German sausage, then add the heavy cream.
Close the rice cooker, select the “Quick Cook” setting, and cook for 20 minutes.
Once cooked, sprinkle with shredded cheese and black pepper to taste, then serve.
Notes
The source does not specify whether to stir after cooking in the rice cooker or how much shredded cheese and black pepper to use; the final seasoning step is inferred from the ingredient list.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 894
- Protein
- 27 g
- Carbs
- 84 g
- Fat
- 49 g
- Fiber
- 5 g
Where the calories come from
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