Description
This Gochujang Pasta is a bold and creamy Korean-Italian fusion dish that combines the spicy depth of Korean chili paste with the comforting richness of pasta. Ready in just 20 minutes, it’s a quick, flavorful weeknight dinner that feels gourmet but uses simple pantry staples.
Ingredients
450 g (1 lb) pasta of choice (rigatoni, penne, or gluten-free alternative)
120 ml (½ cup) pasta water (reserved)
5 ml (1 tsp) olive oil, plus more for coating pasta
28 g (2 tbsp) butter (or olive oil/vegan butter)
12–18 g (4–6 cloves) garlic, minced
30–45 g (2–3 tbsp) gochujang paste (adjust to spice preference)
240 ml (1 cup) heavy cream (or vegan cream/coconut milk)
1.5 g (¼ tsp) salt
1.5 g (¼ tsp) smoked paprika (optional)
25 g (¼ cup) freshly grated parmesan cheese, plus more for serving (vegan parmesan if needed)
Freshly cracked black pepper, to taste
Instructions
Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until 1 minute shy of al dente. Reserve ½ cup pasta water, drain, and toss with olive oil.
Sauté aromatics: In the same pot, melt butter over medium heat. Add garlic and sauté 30–60 seconds until fragrant.
Add gochujang: Stir in gochujang paste. Cook 1–2 minutes until slightly caramelized.
Make sauce: Pour in heavy cream and half the reserved pasta water. Stir until smooth. Add salt, black pepper, and paprika. Simmer gently.
Combine pasta: Return pasta to the pot. Add parmesan and stir until sauce thickens and coats noodles. Adjust with more pasta water if needed.
Serve: Taste, adjust seasoning, and serve hot with extra parmesan and parsley.
Notes
Use less gochujang at first, then add more for stronger heat.
Pasta water ensures a silky, clingy sauce.
A squeeze of lemon juice at the end brightens the dish.
Swap cream and butter for vegan alternatives.
Pair with salad, garlic bread, or Korean-inspired sides like kimchi.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion