Gochujang Pasta

A comforting fusion dish that combines the warmth of Italian pasta with the bold flavors of Korean gochujang, resulting in a creamy and spicy sauce that's perfect for any occasion.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: Italian, Korean

Calories: 450

Ingredients Method Notes

Ingredients

Pasta and Cream Sauce Ingredients

8 oz pasta (spaghetti, fettuccine, or udon) Choose thicker varieties for better sauce adherence.
1 tablespoon gochujang Use high-quality brands for the best flavor.
1/2 cup heavy cream Substitute with coconut cream for dairy-free.
1 tablespoon soy sauce Low-sodium options are preferred.
2 cloves garlic, minced Fresh garlic is best for flavor.
2 tablespoons olive oil Can substitute with avocado oil.
to taste salt and pepper Kosher salt is recommended.
for garnish chopped green onions Adds color and freshness.

Method

Preparation

Cook the pasta according to the package instructions in salted water. Drain and set aside, reserving a cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant (do not brown).

Making the Sauce

Stir in the gochujang and soy sauce, cooking for another minute until well combined.
Pour in the heavy cream, stirring until the mixture is smooth and creamy, achieving a nice pink hue.

Combining

Toss the cooked pasta into the skillet, coating it evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve desired consistency.
Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and a drizzle of sesame oil if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For meal prep, the pasta and sauce can be cooked separately and combined right before serving. Adjust the spiciness with sugar or honey if needed.