Creamy Gochujang Pasta Sauce (Print Version)
Velvety gochujang pasta with parmesan, garlic, and a hint of spice, perfect for quick weeknight dinners.
# Ingredients:
01 -
250g pasta of choice (e.g., large rigatoni; use gluten-free if needed)
02 -
½ cup pasta water
03 -
1 teaspoon olive oil (plus more for coating the pasta)
04 -
2 tablespoons butter (or olive oil/vegan butter if needed)
05 -
4-6 garlic cloves, minced
06 -
2 tablespoons gochujang (3 tablespoons for extra spice)
07 -
1 cup heavy cream (or vegan cream/full-fat coconut milk)
08 -
¼ teaspoon salt
09 -
¼ teaspoon smoked paprika (optional)
10 -
¼ cup freshly grated parmesan (use vegan parmesan if needed, plus more for serving)
11 -
Freshly cracked black pepper, to taste
# Steps:
01 -
Fill a large pot with water and season with salt. Bring to a boil, add the pasta, and cook until al dente (1 minute shy of packaging instructions).
02 -
Reserve ½ cup of pasta water, drain the rest, and toss the pasta with a drizzle of olive oil to prevent sticking. Set aside.
03 -
In the same pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds to 1 minute, stirring often, until fragrant.
04 -
Add gochujang paste and stir. Toast for 1-2 minutes, until it darkens in color and slightly caramelizes.
05 -
Add heavy cream and half of the reserved pasta water. Stir until smooth and creamy. Season with salt, black pepper, and smoked paprika (if using). Bring to a gentle simmer.
06 -
Add the cooked pasta to the sauce along with the grated parmesan. Turn heat to low and cook, stirring, until the sauce thickens and coats the pasta.
07 -
Remove from heat and taste. Adjust seasoning or add more pasta water if thinner sauce is desired. Serve immediately with additional parmesan and optional parsley on top.