Easy Gochujang Vodka Pasta
A creamy, spicy fusion pasta dish combining the richness of vodka sauce with the bold, savory heat of Korean gochujang, perfect for a quick and comforting weeknight meal.
Ingredients
- 1 tbsp olive oil
- 100 g pancetta diced (optional)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 0.5 cup vodka
- 1 cup passata or tomato puree
- 2 tbsp gochujang adjust to taste
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese grated
- 340 g pasta such as rigatoni or penne
- pinch salt to taste
- pinch black pepper to taste
- fresh basil for garnish (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. If using pancetta, add and cook until crispy. Remove pancetta and set aside, leaving rendered fat in the pan.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in the vodka and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until most of the alcohol has evaporated.
- Stir in the passata and gochujang. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Reduce heat to low, then stir in the heavy cream and grated Parmesan cheese until smooth and well combined.
- Add the cooked pasta to the sauce. Toss to coat thoroughly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with crispy pancetta (if used), extra Parmesan, and fresh basil.
Notes
For a vegetarian option, omit the pancetta and add a splash of vegetable broth for depth. Adjust gochujang to your preferred spice level. Garnish with fresh basil or parsley.