Creamy Gochujang Pasta Sauce

This creamy spicy gochujang pasta has quickly become my go to weeknight dinner when I want something rich bold and unbelievably satisfying with hardly any effort. The magic comes from the unique balance of Korean chili paste, buttery cream, and plenty of garlic all tossed with chewy noodles for a dish that’s far more than the sum of its parts.

Ingredients

• Pasta of choice: eighty percent of the dish so use a quality brand with good texture Rigatoni or a short shape catches the sauce best
• Olive oil: for sautéing and to keep the pasta from clumping together Choose a fresh grassy oil for the best flavor
• Butter: gives the sauce its rich flavor and silky mouthfeel Use regular or plant based to suit your needs
• Garlic cloves: bring big bold aroma and essential savory depth Freshly minced garlic packs the most punch
• Gochujang: brings signature heat and sweetness Use from a freshly opened container and store refrigerated
• Heavy cream or vegan cream: binds everything with luscious creaminess Opt for full fat for maximum richness
• Salt: seasons the sauce and balances flavors Use fine sea salt for even distribution
• Smoked paprika: optional but adds subtle smoky complexity Choose a fresh tin for little bursts of flavor
• Freshly grated parmesan: melts smoothly and adds nutty salty umami Grate your own from a wedge for best results
• Black pepper: sharpens the flavor and contrasts the sweet spicy sauce Cracked right before using is best

Step by Step Instructions

Boil the Pasta:

Fill a large pot with water and sprinkle in salt Let the water come to a rolling boil before adding the pasta Stir and cook it for one minute less than the package says so the noodles finish cooking in the sauce and keep a perfect bite

Reserve and Drain:

Scoop out half a cup of the pasta water to save Drain the pasta well then toss it in a big bowl with a little olive oil so the noodles do not stick together while you make the sauce

Sauté Aromatics:

Return the pot to medium heat and melt the butter Once sizzling add the minced garlic Stir constantly for a minute until the kitchen smells fragrant The garlic should not brown or burn

Toast Gochujang:

Add the gochujang paste and stir for about two minutes Watch the color darken slightly and catch a hint of caramelization That step deepens the flavors and tames harsh heat

Make the Sauce:

Pour in heavy cream and half the reserved pasta water Stir until everything blends into a smooth creamy sauce Add a pinch of salt black pepper and smoked paprika if using Let it gently simmer so the flavors mingle

Coat the Pasta:

Tip the cooked pasta into the creamy sauce and sprinkle over the parmesan cheese Lower the heat and stir for a few minutes until the sauce thickens and clings to every noodle

Taste and Finish:

Remove from heat Taste and adjust salt or pepper as you like If needed a splash more pasta water will loosen the sauce

Serve:

Dish up the pasta right away and shower with more parmesan and optionally a little fresh parsley for color and bite

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I absolutely love the magic gochujang brings here It offers both a little sizzle and a mellow sweetness tying everything together My favorite memory of this pasta was serving it to friends who had never tried gochujang before and watching them fall in love at first bite

Storage Tips

Store any leftover pasta in an airtight container in the fridge for up to three days When reheating add a splash of milk or water and warm gently on the stovetop to revive the creamy sauce without drying the pasta out

Ingredient Substitutions

If you need a dairy free version full fat canned coconut milk works beautifully Swap in vegan butter and a good vegan parmesan for a completely plant based meal For gluten free eaters use your favorite gluten free pasta brand just be sure not to overcook

Serving Suggestions

This pasta is a complete main but pairs well with a crisp green salad or simply blanched vegetables like broccoli For a heartier meal top with roasted mushrooms or a handful of wilted spinach

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Cultural Context

Gochujang is a traditional Korean chili paste made from chili powder fermented soybeans and glutinous rice While creamy pasta is Italian inspired this fusion dish celebrates the versatility of gochujang which has found its way into all sorts of global recipes

Recipe FAQs

→ How spicy is gochujang pasta?

The heat level depends on how much gochujang you use. Start with 2 tablespoons for a mild kick, or add an extra spoon for more spice.

→ Can I use gluten-free pasta?

Absolutely! Any style of gluten-free pasta will work. Just cook according to the package, aiming for al dente texture.

→ What can I substitute for heavy cream?

Full-fat coconut milk or a vegan cream alternative both work well, adding richness and a smooth consistency to the sauce.

→ Is this dish vegetarian?

Yes, as long as you use vegetarian parmesan and either dairy or plant-based cream and butter, the pasta is vegetarian friendly.

→ How can I make the sauce less thick?

Simply add reserved pasta water, a bit at a time, until you reach your desired sauce consistency.

→ Can I prepare this ahead of time?

The pasta is best served freshly made, but you can prep ingredients and cook the sauce ahead, reheating gently before adding pasta.