Gochujang Pasta
This quick and flavorful dish combines spicy Korean gochujang paste with creamy pasta sauce, perfect for a satisfying meal in 20 minutes!
Ingredients
- 8 ounces dried pasta (rigatoni, fusilli, spaghetti, or your choice)
- 6 cloves garlic (minced)
- 1 medium shallot (diced)
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons gochujang paste
- 1 1/4 cups heavy cream
- 1 tablespoon oyster sauce (optional)
- 1/3 cup freshly grated Parmesan cheese (about 25 grams)
- 1/2 cup reserved pasta water
- to taste freshly grated Parmesan cheese (for garnish)
- to taste chopped chives (for garnish)
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente. Reserve about 1/2 cup of pasta water before draining.
- In a large skillet over medium-low heat, melt the butter. Add minced garlic and diced shallots, sautéing until fragrant and golden, about 2 minutes.
- Stir in gochujang paste and cook for 2 minutes to mellow its flavor.
- Pour in heavy cream and oyster sauce (if using). Stir and let the mixture cook until slightly thickened, about 4-5 minutes.
- Add drained pasta to the skillet, tossing to coat. Sprinkle in Parmesan cheese and gradually stir in reserved pasta water until the sauce is creamy and clings to the pasta.
- Serve garnished with extra Parmesan cheese and chopped chives.
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Notes
This pasta pairs well with a light side salad or steamed vegetables!