Description
This Gochujang Pasta recipe offers a unique fusion of Korean flavors with Italian pasta, combining the spicy, savory kick of gochujang with creamy parmesan and a hint of garlic. Perfect for those looking to elevate their pasta game, this dish is rich, creamy, and delightfully spicy, making it an exciting and comforting meal.
Ingredients
Scale
Pasta
- 8 oz dry Fusilli Corti Bucati Pasta (Bucatini Pasta) or any pasta shape you prefer
Gochujang Pasta Cream Sauce
- 2 tablespoons Gochujang (Korean Red Chili Pepper Paste Sauce)
- 3 cloves garlic, minced or pressed
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- ½ cup shredded parmesan or cheddar cheese
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper (optional)
- 2 teaspoons chopped parsley (optional garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli corti bucati pasta or your preferred pasta shape and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water for later.
- Prepare the Sauce Base: In a large skillet over medium heat, combine 4 tablespoons of salted butter with 2 tablespoons of olive oil. Once the butter is melted, add the minced garlic and sauté until fragrant and golden, about 1-2 minutes.
- Add the Gochujang: Stir in 2 tablespoons of gochujang paste, cooking for another minute to let the flavors meld and the paste slightly caramelize, enhancing its depth.
- Create Creamy Sauce: Lower the heat and pour in ½ cup of heavy cream, stirring continuously to combine everything smoothly. Add ½ cup shredded parmesan or cheddar cheese and stir until melted and the sauce thickens, about 2-3 minutes.
- Season and Combine: Add freshly ground black pepper if using. Mix the drained pasta into the sauce, tossing gently to coat the noodles evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you achieve desired consistency.
- Serve and Garnish: Remove from heat and transfer to serving plates. Garnish with 2 teaspoons of chopped parsley for a fresh burst of color and flavor. Serve immediately while warm.
Notes
- You can substitute parmesan cheese with cheddar for a sharper flavor.
- If you prefer less spicy, reduce the gochujang quantity or use a milder Korean chili paste.
- Reserve some pasta water when draining to adjust sauce consistency perfectly.
- Fresh parsley is optional but adds a nice freshness and color contrast.
- Use salted butter to enhance the overall flavor, or adjust salt to taste at the end.
Keywords: Gochujang pasta, Korean pasta recipe, spicy pasta, creamy pasta, fusilli pasta, bucatini pasta, fusion cuisine