Let’s talk weeknight dinners. You know the drill: you’re tired, the fridge is looking a little bare, and the last thing you want is a pile of dishes or a complicated recipe. That’s where this Gochujang Pasta swoops in like a culinary superhero. Bold, creamy, and just the right amount of spicy, it’s a creamy Korean pasta mashup that feels like comfort food with a passport.
This dish is a dream for flavor seekers and spice lovers alike. The magic of gochujang (Korean red chili paste) blends with the richness of butter, olive oil, and heavy cream to create a silky sauce that clings to every bite of pasta. It’s simple enough for a last-minute dinner and tasty enough to make it into your regular rotation.
Why You’ll Love This Gochujang Pasta
- It’s fast: on the table in just 15 minutes.
- It’s rich and comforting, with a spicy kick.
- It uses pantry staples you probably already have.
- It’s a creamy Korean pasta that feels gourmet without the effort.
Ingredients You’ll Need
- 225 g (8 oz) Fusilli Corti Bucati or Bucatini pasta
- 30 ml (2 tbsp) gochujang (Korean red chili paste)
- 3 garlic cloves, minced
- 60 g (4 tbsp) salted butter
- 30 ml (2 tbsp) olive oil
- 120 ml (½ cup) heavy cream
- 60 g (½ cup) shredded parmesan or cheddar cheese
- ½ tsp freshly ground black pepper (optional)
- 2 tsp chopped parsley (for garnish)
How to Make This Spicy Pasta Recipe
- Boil the pasta: Bring a large pot of water to a rolling boil. Salt it like the sea (if you like). Add pasta and cook until al dente, 7–12 minutes. Drain and set aside.
- Make the sauce: In a large sauté pan, heat the butter and olive oil over medium heat. Add the minced garlic (and black pepper if you’re feeling it). Cook for 30–60 seconds until fragrant—don’t let it burn!
- Add the flavor: Stir in gochujang, heavy cream, and cheese. Cook for 1–2 minutes, stirring often, until the sauce thickens just a bit.
- Bring it all together: Toss the cooked pasta into the sauce. Mix well until every noodle is coated in spicy, creamy goodness.
- Garnish and serve: Top with chopped parsley and serve hot.
Cooking Tips to Make It Even Better
- Want extra protein? Toss in shredded rotisserie chicken or a soft-boiled egg.
- No parmesan? Sharp cheddar melts like a dream.
- For more spice, add a pinch of red pepper flakes or a few drops of sriracha.
- Use a pasta that holds sauce well. Fusilli Corti Bucati or Bucatini are ideal, but penne or rotini work too.
And hey—if your sauce looks a little thick, just splash in some reserved pasta water to loosen it up. Kitchen magic!
From My Table to Yours
This Gochujang Pasta recipe actually came about during one of those “what do I have in my fridge?” nights. I’d been experimenting with fusion pasta dishes, and one evening I threw together gochujang, cream, and some leftover bucatini. Let me tell you—my family went nuts. Even my youngest, who usually side-eyes anything red and spicy, polished off her bowl.
Since then, it’s become a weeknight favorite in our home. It hits all the right notes: easy, comforting, a little adventurous, and ready in no time. You might even find yourself licking the spoon (no judgment—I do it too).
What to Serve with Gochujang Pasta
While this creamy Korean pasta can absolutely stand alone, here are a few simple pairings to make it a complete meal:
- A crisp green salad with sesame dressing
- Steamed or roasted broccoli
- Garlic bread (because carbs on carbs = happiness)
- Pickled vegetables like kimchi for contrast
- A glass of chilled white wine or iced green tea
Balance the heat with freshness or keep leaning into comfort—either way, you win.
How to Store Leftovers
If you manage to have any leftovers (a big “if”), Gochujang Pasta stores beautifully:
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to bring the sauce back to life.
- Avoid microwaving without a liquid boost—nobody likes dry pasta.
This dish isn’t the best for freezing, as the cream can separate, but it’s so quick to make fresh that you won’t miss the freezer stash.
FAQs About This Fusion Pasta Dish
Can I substitute the cream?
Absolutely! You can use coconut milk or even Greek yogurt for a lighter twist.
Is gochujang very spicy?
It has a slow, mellow heat—not a burn-your-mouth kind. Start with 1 tablespoon if you’re spice-shy.
Can I use a different pasta?
Yes! Penne, rotini, spaghetti—whatever you have on hand works. Just aim for something that holds sauce well.
Is this kid-friendly?
Surprisingly, yes! The cream mellows out the spice, and you can always adjust the gochujang to taste.
Time to Fall in Love with Gochujang Pasta
If you’ve been looking for a spicy pasta recipe that feels indulgent but is easy enough for a Tuesday night, this Gochujang Pasta is calling your name. It’s a perfect mix of creamy comfort and bold flavor—like a culinary hug with a little sass.
So go ahead, tie on that apron and whip this up tonight. Your taste buds (and maybe your whole family) will thank you.
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Gochujang Pasta
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
A quick and flavorful fusion pasta dish combining creamy Italian comfort with bold Korean spice. Gochujang, cream, garlic, and cheese come together in a silky sauce that coats every noodle, ready in just 15 minutes for the perfect weeknight dinner.
Ingredients
-
225 g (8 oz) Fusilli Corti Bucati or Bucatini pasta
-
30 ml (2 tbsp) gochujang (Korean red chili paste)
-
3 garlic cloves, minced
-
60 g (4 tbsp) salted butter
-
30 ml (2 tbsp) olive oil
-
120 ml (½ cup) heavy cream
-
60 g (½ cup) shredded parmesan or cheddar cheese
-
½ tsp freshly ground black pepper (optional)
-
2 tsp chopped parsley (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente (7–12 minutes). Drain and set aside.
-
In a sauté pan, melt butter with olive oil over medium heat. Add minced garlic (and black pepper if using). Sauté for 30–60 seconds until fragrant.
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Stir in gochujang, heavy cream, and cheese. Cook 1–2 minutes, stirring, until sauce thickens slightly.
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Add pasta to the pan and toss until coated in the creamy sauce.
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Garnish with chopped parsley and serve immediately.
Notes
Add shredded chicken, shrimp, or a soft-boiled egg for extra protein.
Substitute parmesan with sharp cheddar if preferred.
Adjust spice level with more gochujang, red pepper flakes, or sriracha.
Splash in reserved pasta water if the sauce is too thick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Korean–Italian)