Gochujang Pasta
A warm, inviting aroma fills the kitchen as the rich scent of sizzling garlic and shallots wafts through the air, instantly making my mouth water. The vibrant red hue of the gochujang blends beautifully with the creamy white sauce, creating a dish that’s as visually appealing as it is delicious. This Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes isn’t just a meal; it’s a comforting hug on a plate that brings together the bold flavors of Korean cooking and the soul-soothing qualities of Italian cuisine.
Table of Contents
I remember the first time I tasted this delightful fusion—it was during a cold winter evening, and the warmth of the gochujang infused pasta wrapped around me like a cozy blanket. In just 20 minutes, you can whip up a bowl of this fiery yet silky pasta that’s perfect for a spontaneous dinner party or a quick weeknight meal. It’s a dish that balances spice, creaminess, and umami all in one gorgeous bowl, inviting you to bring out your inner chef. Let’s dive into this delightful recipe and make some magic happen in the kitchen!
Why You’ll Love This Recipe
- Simple & Quick: Whip it up in just 20 minutes, perfect for busy weeknights!
- Irresistible Flavor: The heat of gochujang dances perfectly with the creamy sauce, creating a creamy dish that’s both comforting and exciting.
- Eye-Catching Appeal: Those vibrant colors make for a stunning presentation—great for impressing guests.
- Flexible Serving: It’s a versatile dish—perfect for everything from cozy dinners to lively get-togethers.
- Diet-Friendly Options: Easily adaptable for those who need gluten-free or vegetarian options.
Ingredients You’ll Need
- 12 oz dried rigatoni pasta: This shape holds onto the sauce beautifully; you can swap with penne or fusilli if desired.
- 9 cloves garlic: Finely minced to create a burst of flavor; feel free to scale down if garlic isn’t your favorite.
- 1 large shallot: Small diced for a slightly sweeter taste; onions can work in a pinch.
- 4 ½ tablespoons unsalted butter: First, it adds richness, and second, it helps create a silky sauce without being greasy.
- 3 tablespoons gochujang: This Korean chili paste is the star, adding heat; adjust according to your spice preference.
- 1 ¾ cups heavy cream: Full-fat for the best texture; half-and-half or cashew cream can be alternatives for a lighter version.
- 1 ½ tablespoons oyster sauce: Great for a depth of umami; you can skip it for a vegetarian version.
- ½ cup parmesan cheese: Freshly grated for that melt-in-your-mouth appeal; Pecorino could be a fun alternative.
- ¾ cup reserved pasta water: It’s starchy and will help loosen your sauce; always have a little extra on hand!
- Parmesan cheese (extra) and chives: For garnishing, adds a lovely finish and pop of color.
How to Make Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes
Boil the Pasta: Bring a large pot of well-salted water to a rolling boil. Toss in the rigatoni and cook until it’s just tender with a bite—about 8 to 10 minutes according to package directions. Remember to scoop out that valuable ¾ cup of pasta water before draining to ensure your sauce won’t be dry. This step sets you up for pasta perfection!
Sauté Aromatics: In a wide skillet over medium-low heat, melt the butter until it’s bubbly and fragrant. Add the small diced shallot and finely minced garlic, stirring frequently until they turn golden and you can smell that irresistible aroma filling your kitchen—about 2-3 minutes. This is where the magic begins, so don’t rush!
Add Gochujang: Spoon in the gochujang and mix it into the butter, shallots, and garlic. Let it cook gently for 1-2 minutes. This step helps to soften the spice and deepen the dish’s flavor, giving the pasta a wonderful kick that isn’t overpowering but oh-so-satisfying.
Mix in Cream and Sauce: Pour in the heavy cream and oyster sauce, stirring until it’s beautifully smooth. Allow the sauce to simmer gently until it thickens slightly and becomes glossy—about 3-4 minutes. That rich creaminess should envelop the spices; you can taste how truly amazing this will be!
Combine Pasta and Sauce: Toss the drained pasta into the skillet, along with the grated parmesan and some reserved pasta water. Mix until each piece of pasta is fully coated in the creamy sauce. If it looks a little too thick, add more of that pasta water a splash at a time until it reaches your desired consistency. Let it cook together for another minute to achieve total flavor bliss.
Plate and Garnish: Remove from heat and gift your creamy gochujang pasta with a sprinkle of freshly chopped chives and an extra shower of parmesan. This simple addition enhances its eye-catching appearance, making it ready for the table. Enjoy the vibrant colors and textures—it will taste as good as it looks!
Storing & Reheating
You can store any leftover Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes at room temperature for up to 2 hours. After that, transfer leftovers to an airtight container and refrigerate for up to 3 days. If you wish to freeze, use a freezer-safe container, and it will keep well for up to 3 months. When ready to enjoy a second round, simply reheat in a skillet over medium heat, adding a splash of milk or cream to freshen up the sauce, typically taking about 5-7 minutes. Note that the texture may change slightly after freezing, but it’s just as delicious!
Chef’s Helpful Tips
- Be cautious not to overcook the pasta; keeping it al dente ensures better flavor and texture when combined with the sauce.
- Let your butter not get too hot when sautéing the garlic, as burnt garlic can create an unwanted bitter taste.
- Always save more pasta water than you think you’ll need—it’s your best friend for creating a silky sauce.
- If you’re looking to spice things up, consider adding veggies like sautéed spinach or bell peppers for added nutrition and flavor.
- Prep extra garlic and shallots in advance; keeping them handy makes this dish even quicker whenever a craving strikes.
The Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes combines speed, flavor, and sheer joy in every bite. You’ll love how simple yet satisfying this dish is, leaving you time to enjoy your creation and perhaps even gather with loved ones. Feel free to experiment with different proteins or veggies, adding your unique spin. Happy cooking, and don’t forget to savor every single bite!
Recipe FAQs
Can I make this pasta dish vegan?
Absolutely! You can substitute the heavy cream with full-fat coconut milk or cashew cream for a vegan-friendly option. Swap the unsalted butter for dairy-free margarine, and you can omit the parmesan or use a vegan cheese alternative. Enjoy that creamy goodness without the dairy!
What can I serve with Gochujang Pasta?
This creamy pasta pairs beautifully with a simple green salad topped with a bright vinaigrette to balance the richness. You could also serve it alongside grilled chicken, shrimp, or tofu for added protein, making it a heartier meal suitable for any occasion.
Can I reheat leftovers?
Yes, you can! To reheat your leftover Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes, warm it gently in a skillet over low heat. Add a splash of either milk or cream to help revive that creamy texture, stirring until heated through to your preferred temperature.
How do I adjust the spice level?
If you prefer a milder dish, reduce the gochujang to 1 or 2 tablespoons and taste along the way. Alternatively, you can balance the heat with an extra splash of cream or even a squeeze of lime juice, which adds brightness and mellows the spice as well.
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📖 Recipe Card
Gochujang Pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
Description
Savor the delightful blend of Korean and Italian flavors with this Gochujang Pasta. Creamy, spicy, and ready in 20 minutes, it’s perfect for a comforting meal.
Ingredients
- 12 oz dried rigatoni pasta
- 9 cloves garlic, finely minced
- 1 large shallot, small diced
- 4 ½ tablespoons unsalted butter
- 3 tablespoons gochujang
- 1 ¾ cups heavy cream
- 1 ½ tablespoons oyster sauce
- ½ cup parmesan cheese, freshly grated
- ¾ cup reserved pasta water
- Parmesan cheese (extra) and chives for garnishing
Instructions
- Boil a large pot of salted water and cook the rigatoni until al dente (8-10 minutes).
- Scoop ¾ cup of pasta water then drain the pasta.
- In a skillet, melt the butter and sauté the shallot and garlic until golden (2-3 minutes).
- Add gochujang, cooking for 1-2 minutes to enhance flavor.
- Stir in heavy cream and oyster sauce, simmer until thickened (3-4 minutes).
- Toss in pasta and parmesan, adding reserved pasta water as needed for sauce consistency. Cook for another minute.
- Remove from heat and garnish with chives and extra parmesan.
Notes
Store leftovers in an airtight container for up to 3 days.
To reheat, warm gently on a skillet, adding a splash of milk or cream.
For extra flavor, consider adding sautéed vegetables to the pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg
