Creamy Gochujang Pasta
This gochujang pasta is like the Korean-inspired version of spicy vodka sauce. It’s got tons of flavor while being super simple to make. This recipe calls for 2 tablespoon of gochujang which is a Korean fermented chili paste, but you could add more or less depending on your spice preference.
Video
Ingredients
- ½ lb mafaldine pasta
- 2 tablespoon salted butter
- ½ medium onion finely diced
- 10 cloves garlic finely minced
- 2 tablespoon gochujang paste more or less depending on desired spiciness
- 1 cup heavy cream
- ½ cup parmigiano grated
- 2 tablespoon fresh basil torn
Instructions
- Prepare pasta al dente in salty water according to the directions on the package. Save 1 cup of pasta water.
- Add salted butter to a heavy bottomed sauce pan. Add onion and cook for 3-5 minutes or until soft. Then add minced garlic and cook for 2 more minutes.
- Add the gochujang paste and stir it until it’s dissolved into the onion and garlic. Let the sauce toast for 1 minute.
- Stir in heavy cream and turn the heat to medium low. Let the sauce bubble and thicken as the pasta cooks.
- Add the al dente pasta to the sauce, along with ¼ cup of the reserved pasta water and toss. Gently cook this mixture for another minute or until the sauce looks silky and is clinging to the noodles. Taste and add salt if needed.
- Top with parmigiano and fresh basil before serving.
Notes
Feel free to add more or less gochujang depending on your spice preference!
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