Description
A delightful twist on pasta with creamy textures and a spicy kick from gochujang, garnished with chives.
Ingredients
Scale
- 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