Gochujang Pasta
Bold, spicy, and creamy, this Gochujang Pasta is a perfect blend of Korean and Italian flavors, made in under 20 minutes.
Equipment
- medium saucepan
- colander
- Large skillet
Ingredients
- 8 oz dried rigatoni pasta rigatoni, fusilli, spaghetti etc.
- 6 cloves garlic minced
- 1 medium shallot diced
- 3 tablespoon unsalted butter
- 2.5 tablespoon gochujang
- 1.25 cup heavy cream
- 1 tablespoon oyster sauce
- 0.33 cup parmesan cheese about 25 g, freshly grated
- 0.5 cup pasta water or more as needed
Garnish
- Parmesan cheese freshly grated
- Chives chopped
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions, reserving ½ cup of pasta water.
- In a large skillet, melt the butter over medium-low heat. Add the minced garlic and diced shallots, and sauté until fragrant and lightly browned, about 2 minutes.
- Stir in the gochujang and cook for about 2 minutes. This will mellow out the heat from the spice.
- Pour in the heavy cream and oyster sauce. Mix to combine and cook until the sauce thickens, about 4-5 minutes.
- Then, add the pasta and mix until combined. Incorporate the parmesan cheese and the reserved pasta water, mixing until the sauce reaches a creamy consistency. Cook for an additional 1-2 minutes until everything is incorporated.
- Top with chopped chives and more freshly shredded parmesan cheese, and enjoy!
Notes
See the Expert Tips Section above for more guidance.
Nutrition
Serving: 1servingCalories: 613kcalCarbohydrates: 51gProtein: 14gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 118mgSodium: 297mgPotassium: 291mgFiber: 2gSugar: 5gVitamin A: 1511IUVitamin C: 4mgCalcium: 185mgIron: 1mg
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