Spicy Gochujang Pasta
A comforting pasta dish featuring spicy Korean gochujang paste blended with creamy Parmesan and heavy cream for a rich, silky sauce that perfectly coats each bite.
Equipment
- 1 large pot for boiling pasta
- 1 large frying pan for sauce preparation
Ingredients
- 14 oz pasta shapes or spaghetti rigatoni preferred
- 1 tbsp oil
- 1 onion peeled and finely diced
- 5 cloves garlic peeled and minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp gochujang paste
- 3 tbsp tomato puree
- 3 tbsp low sodium soy sauce
- 1 cup 4 oz Parmesan, grated
- 1/2 cup 4 fl oz heavy cream (double cream)
- 1 tbsp unsalted butter
- Small bunch spring onions finely chopped
- Grated Parmesan for serving
- Sesame seeds for serving
Instructions
- Bring a large pot of water to a boil and cook the pasta for one minute less than package instructions.
- Drain the pasta but reserve approximately 2 cups (500 ml) of pasta cooking water.
- While pasta cooks, heat oil in a large frying pan over medium heat.
- Add diced onion and sauté for about 5 minutes until softened.
- Add minced garlic, salt, and black pepper; cook and stir for 30 seconds.
- Stir in gochujang paste, tomato puree, and soy sauce; cook for 2 minutes, stirring frequently.
- Add grated Parmesan and heavy cream; stir until combined and creamy.
- Add half of the reserved pasta water to the sauce and stir well.
- Add drained pasta and butter to the pan; toss to coat pasta evenly in the sauce.
- Cook together for 1 minute, adding more pasta water if needed to loosen sauce.
- Divide pasta between four bowls and garnish with spring onions, extra Parmesan, and sesame seeds.
Notes
- Use rigatoni or your favorite pasta shape for best texture.
- Adjust gochujang paste amount to control spice level.
- Store leftovers covered in the refrigerator for up to 2 days.
- Add reserved pasta water gradually to reach desired sauce consistency.