Creamy Gochujang Pasta
Equipment
Ingredients
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 to 2 tablespoons gochujang, Korean chili paste
- 1 ounce vodka, optional
- ½ cup heavy cream
- Salt and black pepper, to taste
- ¼ cup grated parmesan, plus more for garnish
- 6 ounces pasta of choice, see note 1
- ½ cup reserved pasta water
- Optional toppings: extra parmesan, chives, chili oil
Instructions
- Boil your pasta one minute before al dente and reserve about half a cup of the pasta water.
- While the pasta cooks, heat some oil in a pan and sauté the diced onion and minced garlic for about 2 minutes until fragrant.
- Add the tomato paste and gochujang, cooking for another 2 to 3 minutes until the mixture darkens and the oil begins to separate.
- If using, pour in the vodka and cook over high heat for another minute to burn off the alcohol.
- Reduce the heat slightly and stir in the heavy cream. Season with salt and black pepper and mix until the sauce is smooth.
- Add the pasta directly into the sauce along with the reserved pasta water. Mix well and stir in the grated parmesan until the sauce is thick and clings to the noodles.
- Transfer the pasta to a bowl and garnish with extra parmesan, a drizzle of chili oil, and chopped chives if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Creamy Gochujang Pasta Recipe
- Why Creamy Gochujang Pasta Is The Perfect Fusion of Heat and Comfort
- Gochujang Is the Star
- Creamy Gochujang Pasta Ingredients
- How to Make Creamy Gochujang Pasta
- Tips and Variations
- Easy Enough for a Weeknight, Impressive Enough for Guests
- A Dish That’s Just Asking to Be Topped
- Frequently Asked Questions
- More Recipes to Try
Why Creamy Gochujang Pasta Is The Perfect Fusion of Heat and Comfort
This Creamy Gochujang Pasta is what I make when I want something cozy but with a little fire. It’s rich and velvety like a classic vodka pasta, but the gochujang brings a spicy, slightly smoky depth that makes every bite stand out. That small spoonful of tomato paste adds savory umami, and when you stir in the cream and parmesan, the sauce turns silky and luxurious. It’s the kind of pasta that feels like it belongs on a restaurant menu, yet it’s so easy to whip up at home.
Gochujang Is the Star
If you’ve never cooked with gochujang, this recipe is the perfect introduction. It’s spicy, sweet, and fermented, giving it a complexity you can’t get from regular chili flakes. In this pasta, it blends seamlessly with the tomato paste to create a sauce that’s both bold and comforting. I love using rigatoni so the ridges hold onto every bit of that creamy, spicy sauce, but honestly, any pasta works beautifully here.
Creamy Gochujang Pasta Ingredients
Main Ingredients
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 to 2 tablespoons gochujang (Korean chili paste)
- 1 ounce vodka, optional
- ½ cup heavy cream
- Salt and black pepper, to taste
- ¼ cup grated parmesan, plus more for garnish
- 6 ounces pasta of choice
- ½ cup reserved pasta water
- Optional Toppings: extra parmesan, chives, chili oil
How to Make Creamy Gochujang Pasta
Boil pasta one minute before al dente and reserve ½ cup pasta water.
Heat oil in a pan, sauté onion and garlic for 2 minutes until fragrant.
Add tomato paste and gochujang, cook 2–3 minutes until darkened and the oil begins to separate.
If using, add vodka and cook over high heat for 1 minute to burn off alcohol.
Reduce heat and stir in heavy cream. Season with salt and pepper.
Add pasta and reserved pasta water, stir in parmesan until sauce coats the noodles.
Transfer to bowls and garnish with extra parmesan, chili oil, and chives if desired.
Tips and Variations
• Adjust the heat level by starting with 1 tablespoon of gochujang and adding more to taste.
• For a richer flavor, use a mix of heavy cream and half-and-half.
• Add protein like shrimp, chicken, or crispy bacon for a heartier meal.
• Try swapping parmesan with pecorino for a sharper, saltier kick.
• A drizzle of chili oil right before serving gives extra depth and a glossy finish.
Easy Enough for a Weeknight, Impressive Enough for Guests
One of my favorite things about this pasta is how fast it comes together. You can sauté your aromatics, simmer the sauce, and toss in the pasta in the time it takes your noodles to cook. It’s perfect for busy nights when you want something indulgent but low-effort, yet it also works as a dinner party dish that looks and tastes far more elaborate than it actually is.
A Dish That’s Just Asking to Be Topped
I almost always finish my Creamy Gochujang Pasta with extra parmesan and a drizzle of chili oil. If I want to go big, I’ll add chives, a soft egg, or sautéed mushrooms. You can even toss in some spinach or roasted vegetables for extra color and texture. And if you want a full spread, serve it alongside my Asian Steak Frites for the perfect pairing of rich, bold flavors.
Frequently Asked Questions
Can I make this without vodka?
Yes! Simply skip it and add an extra splash of pasta water or cream. Vodka helps round out the sauce, but it’s not essential.
Is gochujang very spicy?
It’s more of a deep, savory heat than a sharp burn. Start with less if you’re unsure, then adjust to taste.
What pasta works best for this recipe?
Rigatoni and penne hold the sauce beautifully, but spaghetti, linguine, or even udon noodles work well too.
More Recipes to Try
Try my Creamy Garlic Noodles for another easy weeknight pasta.
If you love bold flavors, my Chili Oil Vodka Pasta is a must-try.
For something heartier, pair this pasta with my Asian Steak Frites.
