Spicy Gochujang Pasta
A vibrant fusion dish combining the fiery kick of Korean gochujang chili paste with classic Italian pasta for a creamy, spicy, and unforgettable meal. Simple to prepare, it's perfect for a quick weeknight dinner with an exotic twist.
Ingredients
- 200 g spaghetti or fettuccine
- 2 tbsp butter or olive oil
- 3-4 cloves garlic minced
- 1.5 tbsp gochujang
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese grated (optional)
- 0.5 cup pasta water reserved from cooking
- 1 tsp soy sauce
- 0.5 tsp sugar
- 2 stalks green onions sliced for garnish
- salt to taste
- black pepper freshly ground
Instructions
- Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
- While pasta cooks, melt butter or heat olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the gochujang, soy sauce, and sugar. Cook for 1-2 minutes, stirring constantly, to bloom the flavors.
- Pour in the heavy cream and about ½ cup of the reserved pasta water. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it slightly thickens.
- Add the drained pasta to the skillet with the sauce. Toss well to coat all the pasta evenly.
- Stir in the grated Parmesan cheese, if using. If the sauce is too thick, add more reserved pasta water a tablespoon at a time until your desired consistency is reached.
- Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with sliced green onions.
Notes
For added protein, try sautéing some chicken, shrimp, or tofu and adding it to the sauce. Vegetables like spinach, mushrooms, or bell peppers also make great additions. Adjust the amount of gochujang to control the spice level. A sprinkle of sesame seeds or a drizzle of sesame oil can enhance the Korean flavor.