Print

Gochujang Pasta Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

A quick and delicious fusion dish combining the spicy, vibrant flavors of Korean gochujang with creamy Italian pasta. This Gochujang Pasta recipe creates a luscious, slightly spicy cream sauce that’s perfect for a comforting meal ready in just 15 minutes.

Ingredients

Scale

Pasta

  • 8 oz dry Fusilli Corti Bucati Pasta (Bucatini Pasta) or any preferred pasta shape

Sauce

  • 2 tablespoons Gochujang (Korean Red Chili Pepper Paste Sauce)
  • 3 cloves garlic, minced or pressed
  • 4 tablespoons salted butter
  • 2 tablespoons olive oil
  • ½ cup shredded parmesan or cheddar cheese
  • ½ cup heavy cream
  • ½ teaspoon freshly ground black pepper (optional)

Garnish

  • 2 teaspoons chopped parsley (optional)

Instructions

  1. Pasta Preparation: Bring a large pot of water to a rolling boil. Optionally, add salt to the boiling water to season the pasta. Add the pasta and cook for 7 to 12 minutes or until it reaches your desired tenderness. Once cooked, strain the pasta and set it aside.
  2. Prepare the Sauce Base: In a sauté pan, add the salted butter and olive oil and heat over medium heat. Once melted and hot, add the minced garlic and optional freshly ground black pepper. Sauté for 30 to 60 seconds until the garlic becomes fragrant, taking care not to let it burn.
  3. Create the Gochujang Cream Sauce: Stir in the gochujang paste, heavy cream, and shredded parmesan or cheddar cheese into the pan. Cook the mixture for 1 to 2 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
  4. Combine Pasta and Sauce: Add the cooked Bucatini pasta to the pan with the sauce. Toss well to ensure every strand is coated evenly with the spicy cream sauce.
  5. Serve and Garnish: Transfer the pasta to serving plates. Sprinkle chopped fresh parsley on top if desired, and enjoy your flavorful Gochujang Pasta immediately.

Notes

  • Use any pasta shape you prefer; Bucatini works great but spaghetti or penne also pair nicely.
  • Adjust the amount of gochujang to control the spice level.
  • For a dairy-free version, substitute butter with olive oil and use a non-dairy cream alternative.
  • Freshly grated parmesan adds more depth compared to pre-shredded cheese.
  • Do not burn the garlic during sautéing as it will turn bitter.
  • This recipe is best served fresh but leftovers can be reheated gently on the stovetop with a splash of cream or water.

Keywords: gochujang pasta, spicy pasta, Korean fusion pasta, creamy pasta, quick pasta recipe, easy dinner

Find it online: https://lucabites.com/gochujang-pasta-recipe/