Creamy Gochujang Pasta
Creamy Gochujang Pasta is bold, spicy, and indulgently creamy.Watch me make Creamy Gochujang Pasta
Servings: 2 servings
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
(1) I used rigatoni, but any pasta or noodle type works!
Nutrition
Serving: 1 serving | Calories: 440kcal | Carbohydrates: 37g | Protein: 11g | Fat: 25g