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
Scale
- 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