Name: Gochujang Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean-Italian Fusion
Ingredients: 12 oz dried rigatoni pasta; 9 cloves garlic; 1 large shallot; 4 ½ tablespoons unsalted butter; 3 tablespoons gochujang; 1 ¾ cups heavy cream; 1 ½ tablespoons oyster sauce; ½ cup parmesan cheese; ¾ cup reserved pasta water; Parmesan cheese (extra); Chives

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The rich aroma of garlic mingling with the vibrant heat of gochujang fills the kitchen as you prepare a dish that beautifully bridges two beloved cuisines. Imagine a creamy, spicy pasta, unlike anything you’ve tried before, enticing everyone from your household to neighbors with its inviting scent. This Gochujang Pasta Recipe, creamy and ready in just 20 minutes, is both a cozy weeknight dinner and an impressive dish for entertaining. It’s the kind of meal that makes you want to pull up a chair and share stories over steaming bowls.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gochujang Pasta

I can still remember the first time I dared to blend Italian and Korean flavors together. It was a chilly evening, and I was flipping through a cookbook filled with inspiration. The thought of a pasta dish that packs a punch was both thrilling and a little daunting. But as soon as that first bite hit my tongue, a delightful marriage of creamy and spicy unfolded—one that has now found its special place in my heart and kitchen. Now, it’s your turn to create this unforgettable fusion. Gather your ingredients and let’s whip up something delicious!

Why You’ll Love This Recipe

Simple & Quick: Ready in 20 minutes, this dish is perfect for those busy weeknights!
Irresistible Flavor: The creamy texture combined with the kick of gochujang creates a flavor explosion.
Eye-Catching Appeal: Vibrant red sauce against the pasta is as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect as a main dish for dinner gatherings, or quick lunch leftovers!
Diet-Friendly Options: Feel free to adjust the spice level and explore dairy-free alternatives.

Ingredients You’ll Need

12 oz dried rigatoni pasta: A classic choice, but any short or long pasta shape can work. Rigatoni holds the sauce beautifully.
9 cloves garlic: Finely minced garlic adds a robust flavor profile. Fresh garlic maximizes aromatic potential.
1 large shallot: Diced finely for quick cooking and a mild sweetness that balances the dish.
4 ½ tablespoons unsalted butter: This adds richness and silkiness to your sauce. Stick with unsalted to control the seasoning.
3 tablespoons gochujang: This Korean chili paste brings the heat and flavor. Adjust according to your spice tolerance.
1 ¾ cups heavy cream: Full-fat cream is crucial for depth; it brings the sauce together beautifully.
1 ½ tablespoons oyster sauce: This adds a rich umami kick that complements the gochujang perfectly.
½ cup parmesan cheese: Freshly grated is a must for the best melt and flavor.
¾ cup reserved pasta water: This starchy water helps loosen the sauce for perfect creaminess.
Parmesan cheese (extra): For garnishing that extra layer of cheesy goodness.
Chives: Finely chopped for a fresh, vibrant finish that brightens up the dish.

How to Make Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes

Boil Pasta: Start by bringing a large pot of well-salted water to a rolling boil. Add the dried rigatoni and cook until just tender, about 8-10 minutes. Remember to reserve about three-quarters of a cup of the cooking water before draining. This starchy liquid is your secret weapon for achieving that creamy sauce consistency!

Sauté Aromatics: In a wide skillet over medium-low heat, melt the butter until bubbly. Toss in the finely minced shallot and garlic, stirring constantly. Cook until the mixture becomes aromatic and the garlic is lightly golden, roughly 3-4 minutes. Take a moment to inhale the wonderful fragrance filling your kitchen—it’s going to be delicious!

Combine Flavor Builders: Carefully spoon in the gochujang, mixing thoroughly with the buttery garlic concoction. Allow it to cook gently for a minute or two; this step softens the spice and enhances the flavors, making them bloom beautifully in the sauce.

Add Cream and Oyster Sauce: Pour the heavy cream and oyster sauce into the skillet, stirring until smooth and well combined. Allow this mixture to simmer gently. You’ll notice it starts to thicken and become glossy, indicating it’s ready to envelop your pasta.

Toss Pasta with Sauce: Add the drained rigatoni to the skillet along with the freshly grated parmesan and a splash of reserved pasta water. Toss everything together until the pasta is fully coated in the creamy sauce. The texture should be luscious and rich. If it feels too thick, just add a bit more pasta water until it’s just right!

Garnish and Serve: After a minute or two of gentle heating, remove from heat. Sprinkle finely chopped chives over the top along with extra parmesan cheese. This adds color and a refreshing bite that elevates the dish. Serve immediately and enjoy the compliments!

Storing & Reheating

Leftover Gochujang Pasta can be stored at room temperature for up to two hours. Refrigerate in an airtight container for up to 3 days. For long-term storage, freeze portions in airtight containers or bags for up to 3 months. When ready to enjoy again, reheat gently on the stovetop with a splash of cream or reserved pasta water over low heat, stirring until warmed through. Keep in mind the sauce may thicken when stored, but adding a bit more cream will refresh its creamy texture.

Chef’s Helpful Tips

Be careful not to overcook the pasta; you want it al dente to help it maintain its texture in the sauce.
Ensure your garlic is finely minced to distribute flavor evenly and avoid large pieces.
If using fresh parmesan, grate it just before using for the best melt and richness.
Taste as you go! Adjust the saltiness and spice level to your preference with cheese and gochujang.
Consider adding vegetables like spinach or zucchini to introduce some freshness and additional nutrients.

If you’re feeling adventurous, don’t hesitate to experiment with extra spices or proteins, like sautéed shrimp or chicken, to make it your own!

Rich in flavors and effortlessly quick to prepare, this Gochujang Pasta is truly a culinary embrace that demands to be shared. The combination of heat from the gochujang and creaminess from the sauce makes for a delightful experience, whether it’s a family dinner or an impromptu lunch with friends. You might just find yourself whipping it up on repeat!

Recipe FAQs

Can I make this dish vegetarian?

Absolutely! Simply omit the oyster sauce for a plant-based version and consider using a vegetarian alternative or boosting the umami with additional seasonings, like a splash of soy sauce or mushroom sauce.

What can I use instead of gochujang?

If you’re in a pinch and don’t have gochujang, you can substitute it with a mix of red pepper flakes and a touch of miso or a similar chili paste that balances heat with sweetness. Keep in mind it may slightly alter the flavor profile.

How can I spice it up more?

For those who love extra heat, feel free to add more gochujang or a sprinkle of red pepper flakes. You can also finish with a dash of Sriracha for an additional kick.

Can I prepare this pasta ahead of time?

While it’s best enjoyed fresh, you can certainly prepare the sauce ahead of time. Just store it separately in the refrigerator and reheat it when you’re ready to cook the pasta. This makes weeknight dinners even easier!