One-Pot Creamy Kimchi Shells–they're oh so tangy and oozing with cheese! A bed of bouncy pasta shells, creamy half-and-half, and gooey parmesan cheese make up the great foundation. Salty bacon strips, sour chopped kimchi, and sweet and spicy gochujang (a Korean fermented red chili paste) make up the very animated mix-ins. Together, One-Pot Creamy Kimchi Shells become an exhilarating experience for your tastebuds!
Ingredients• 3 slices bacon, thick-cut and cut into 1/2-inch thin strips • 1 1/2 cups kimchi, drained, roughly chopped • 3 cloves garlic, minced • 4 cups water • 2 cups half-and-half • 1 pound pasta shells • 1 tablespoon gochujang, optional • 2 teaspoons kosher salt • 2 cups parmesan, grated • For serving: • scallions, optional, thinly sliced • toasted sesame seeds, optional
In a large pot over medium-high heat, cook the bacon, stirring occasionally, until it is crisp and the fat has rendered, for about 7-10 minutes.
Discard all but 1 tablespoon of the bacon fat from the pot. Leave the bacon in the pot.
Add the kimchi and garlic to the bacon. Stir to combine, scraping up any browned bits from the bottom of the pot.
Cook the kimchi mixture until the garlic is fragrant and most of the moisture has evaporated from the kimchi, about 2-4 minutes.
Add the water, half-and-half, pasta, gochujang, and salt to the kimchi mixture.
Bring the kimchi mixture to a boil and cook, stirring occasionally, until the pasta is al dente, about 8-10 minutes.
Transfer the pot away from the heat and stir the parmesan into the kimchi shells.
Top the kimchi shells with the scallions and toasted sesame seeds.