Why Make This Recipe
Gochujang Pasta brings a delightful twist to your usual pasta dishes. This recipe combines the comforting texture of creamy pasta with a kick of spice from gochujang, a popular Korean chili paste. It’s quick, easy, and perfect for a weeknight dinner. Plus, the combination of flavors from garlic, shallots, and a hint of oyster sauce makes it truly delicious. Whether you’re a spice lover or just looking to try something new, this dish adds a special flair to your meal.
How to Make Gochujang Pasta
Ingredients
- 8 oz dried rigatoni pasta (or any other pasta like fusilli or spaghetti)
- 6 cloves garlic (minced for flavor)
- 1 medium shallot (diced finely)
- 3 tablespoons unsalted butter (for sautéing)
- 2 ½ tablespoons gochujang (adjust to your spice preference)
- 1 ¼ cups heavy cream (for a rich, creamy texture)
- 1 tablespoon oyster sauce (for a savory depth)
- â…“ cup parmesan cheese (about 25g, freshly grated)
- ½ cup pasta water (reserve more if needed for sauce consistency)
- Freshly grated parmesan cheese (for topping)
- Chopped chives (for garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of pasta water.
- In a large skillet, melt the butter over medium-low heat. Add the minced garlic and diced shallots, sautéing until fragrant and lightly browned, about 2 minutes.
- Stir in the gochujang and cook for another 2 minutes to mellow the heat from the spice.
- Pour in the heavy cream and oyster sauce, mixing well to combine. Cook until the sauce thickens, about 4-5 minutes.
- Add the cooked pasta to the skillet, then incorporate the parmesan cheese and reserved pasta water. Stir until the sauce reaches a creamy consistency. Cook for 1-2 more minutes to combine.
- Top with chopped chives and extra parmesan cheese before serving.
How to Serve Gochujang Pasta
Serve your Gochujang Pasta hot, garnished with fresh chives and a sprinkle of parmesan cheese on top. This dish pairs well with a simple salad or crusty bread to soak up any extra sauce. It’s perfect for a cozy dinner at home or impressing guests at a gathering.
How to Store Gochujang Pasta
If you have leftovers, store the Gochujang Pasta in an airtight container in the refrigerator. It should last for up to 3 days. When reheating, add a splash of cream or water to loosen the sauce, as it may thicken upon cooling.
Tips to Make Gochujang Pasta
- Adjust the amount of gochujang based on your spice tolerance. Start with a smaller amount if you are unsure.
- Don’t skip reserving pasta water. It helps to adjust the sauce consistency to your liking.
- Feel free to add proteins like chicken, shrimp, or tofu for a more filling dish.
Variation
You can try different types of pasta or add vegetables like spinach or bell peppers to enhance the dish. For a vegan option, substitute the heavy cream with coconut milk and use a plant-based cheese alternative.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you prefer, such as spaghetti, penne, or fusilli.
2. Is gochujang very spicy?
Gochujang has a unique flavor with a mild to moderate spice level. Adjust the amount based on your taste preferences.
3. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time. Combine them just before serving for the best texture.
Gochujang Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful twist on pasta with creamy textures and a spicy kick from gochujang, garnished with chives.
Ingredients
- 8 oz dried rigatoni pasta
- 6 cloves garlic (minced)
- 1 medium shallot (diced finely)
- 3 tablespoons unsalted butter
- 2 ½ tablespoons gochujang
- 1 ¼ cups heavy cream
- 1 tablespoon oyster sauce
- â…“ cup parmesan cheese (freshly grated)
- ½ cup pasta water (reserve more if needed)
- Freshly grated parmesan cheese (for topping)
- Chopped chives (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of pasta water.
- In a large skillet, melt the butter over medium-low heat. Add garlic and shallots, sautéing until fragrant, about 2 minutes.
- Stir in the gochujang and cook for another 2 minutes to mellow the heat.
- Pour in the heavy cream and oyster sauce, mixing well. Cook until the sauce thickens, about 4-5 minutes.
- Add the cooked pasta, incorporate parmesan cheese and reserved pasta water. Stir until creamy. Cook for 1-2 more minutes.
- Top with chopped chives and extra parmesan cheese before serving.
Notes
Adjust the gochujang based on spice tolerance. Reserve pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
