Creamy Gochujang Pasta Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Servings
8
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Creamy Gochujang Pasta Recipe
Description
This recipe features pasta varieties like penne, rigatoni, or spaghetti cooked al dente, then combined with a sauce made by sautéing minced garlic and optional chopped chilies in butter. Gochujang and gochugaru are stirred in and briefly cooked to deepen their flavor and color.
Heavy cream is added along with grated Parmesan and reserved pasta water, thickening into a creamy, mildly spicy sauce. Salt and black pepper adjust seasoning. The cooked pasta is added back to the pan with the remaining butter, which melts through the noodles and adds richness.
The dish is garnished with additional gochugaru, fresh Parmesan, or chopped herbs to enhance the presentation and flavor complexity. This pasta works well as a main course offering a creamy, spicy twist on traditional Italian pasta.
Ingredients
- 16 ounces pasta use penne, rigatoni, or spaghetti - works with any pasta!, noodles
- 3 tablespoons butter divided (or use vegetable oil)
- 1-2 chili chopped (optional, for extra spicy, spicy
- 5-6 cloves garlic minced
- 3 tablespoons gochujang
- 1 teaspoon gochugaru Korean chili flakes – sub with red pepper flakes or paprika
- 1 cup heavy cream or use milk for a lighter version – try it with coconut milk!
- ¼ cup pasta water reserved from boiling the pasta
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- gochugaru fresh grated parmesan cheese, fresh chopped parsley or green onion, or chili flakes, for garnish, extra
Instructions
- Bring a large pot of lightly salted water to a boil and add pasta noodles. Boil until al dente, about 8-10 minutes (check your packaging label for suggested times). Drain, but reserve ¼ cup pasta water. Reserve noodles.
- Melt 2 tablespoons butter in a large pan over medium heat and add the chopped chilies. Cook for 2-3 minutes to soften the chilies.
- Add the garlic and cook for 1 minute, stirring, until the garlic becomes fragrant.
- Stir in the gochujang and gochugaru and cook for 1-2 minutes to develop the flavor, stirring. The paste should darken a bit.
- Stir in the heavy cream, parmesan cheese, the reserved pasta water, and salt and pepper to taste. Heat, stirring, until the sauce thickens, about 2-3 minutes.
- Add the pasta noodles and remaining 1 tablespoon butter. Stir to heat through and coat all of the noodles, and melt the butter through.
- Taste and adjust for salt and pepper.
- Garnish and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 106mg | 4% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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