Name: Gochujang Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Korean
Ingredients: 12 oz dried rigatoni pasta; 9 cloves garlic (finely minced); 1 large shallot (small dice); 4 ½ tablespoons unsalted butter; 3 tablespoons gochujang; 1 ¾ cups heavy cream; 1 ½ tablespoons oyster sauce; ½ cup parmesan cheese (freshly grated); ¾ cup reserved pasta water; Parmesan cheese (extra, for garnish); Chives (finely chopped)

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A cozy bowl of fiery, velvety Gochujang Pasta is like a warm hug on a chilly evening. As you stir it in the pan, the rich, creamy sauce clings playfully to each piece of pasta, creating a sumptuous harmony of flavors. The aroma of sautéed garlic and shallots fills your kitchen, blending beautifully with the spicy sweetness of gochujang. It’s a visual feast too, with vibrant colors inviting you to dig in.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gochujang Pasta

I often think back to my first kitchen adventure, trying to merge my love for Italian pasta with a touch of Korean flair. This Gochujang Pasta Recipe, creamy and ready in just 20 minutes, became an instant favorite. Perfect for busy weeknights or impromptu gatherings, this dish invites conversation and fills the room with laughter. I can’t wait for you to try it; let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 20 minutes — perfect for busy nights!
Irresistible Flavor: The creamy texture blends seamlessly with the spicy gochujang for a unique kick.
Eye-Catching Appeal: It not only tastes amazing, but its vibrant color is sure to impress.
Flexible Serving: Ideal for a cozy dinner or a chic party dish; it fits any occasion!
Diet-Friendly Options: Easy to modify for gluten-free and dairy-free diets — just swap the pasta and cream!

Ingredients You’ll Need

12 oz dried rigatoni pasta: This shape holds sauce well, but any pasta you love will work; think penne or farfalle for fun variations.
9 cloves garlic (finely minced): Fresh garlic gives a pungent, aromatic flavor that’s essential; avoid jarred for this recipe.
1 large shallot (small dice): Shallots have a milder taste compared to onions, blending without overpowering; finely dicing helps them cook quickly.
4 ½ tablespoons unsalted butter: Adds richness and creates a silky sauce; use unsalted for better control of seasoning.
3 tablespoons gochujang: This Korean chili paste is spicy, sweet, and umami-rich; adjust it based on your heat preference.
1 ¾ cups heavy cream: Full-fat cream provides the luxurious texture; lighter creams won’t yield the same richness.
1 ½ tablespoons oyster sauce: Introduces a delightful umami depth; if vegetarian, swap for soy sauce or a vegetarian alternative.
½ cup parmesan cheese (freshly grated): Use freshly grated for the best melt; pre-grated won’t achieve the same creaminess.
¾ cup reserved pasta water: The starchy water helps loosen the sauce, creating a perfectly cohesive dish.
Parmesan cheese (extra, for garnish): Additional freshly grated parmesan enhances flavor and presentation.
Chives (finely chopped): These add a pop of color and fresh taste; feel free to substitute with green onions if unavailable.

How to Make Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes

Boil the Pasta: Start by bringing a large pot of well-salted water to a rolling boil. Once ready, add the dried rigatoni and cook according to package instructions until just tender, usually around 8-10 minutes. Remember to reserve about ¾ cup of the pasta cooking water before draining — this starchy liquid is crucial for achieving that creamy consistency in your sauce. Drain the pasta and set it aside.

Sauté the Aromatics: In a wide skillet, melt the unsalted butter over medium-low heat. Add the diced shallot and minced garlic, stirring continuously until the shallot is translucent and the garlic is fragrant and lightly golden, about 3-4 minutes. This step infuses the butter with wonderful flavors, setting a delicious base for your sauce.

Incorporate the Gochujang: Now, spoon in the gochujang. Stir it through the butter mixture for about a minute, allowing it to soften and integrate fully. The vibrant red color will deepen as it melds into the aromatics, filling your kitchen with enticing aromas that promise a mouthwatering dish ahead.

Add the Cream & Oyster Sauce: Pour in the heavy cream and oyster sauce, stirring gently until smooth. Let the sauce simmer for about 2-3 minutes until it thickens slightly and takes on a glossy sheen. This is where the magic happens, transforming simple ingredients into a creamy delight!

Combine Pasta & Sauce: Next, add the drained pasta to the skillet. Toss everything together while gradually adding some of the reserved pasta water until the noodles are fully coated and creamy. Cook for an additional minute or two — the pasta should be beautifully enveloped in sauce, ready to be plated.

Serve & Garnish: Remove your skillet from heat and generously sprinkle in freshly grated parmesan cheese. Toss once more to meld the flavors. Serve hot, garnished with extra parmesan and finely chopped chives for a fresh finish that brightens the flavors. Enjoy every decadent bite!

Storing & Reheating

To store your Gochujang Pasta, allow it to cool completely before transferring it into an airtight container. It can sit at room temperature for around two hours after cooking, but for longer storage, the refrigerator is your best bet — it’ll last for about 3-4 days. If you want to save it for later, freeze it in a freezer-safe container for up to 3 months. When reheating, do so gently over low heat on the stove or in the microwave. Add a splash of milk or extra reserved pasta water to refresh the creaminess, as it may thicken when stored.

Chef’s Helpful Tips

Watch Your Heat: Gochujang is spicy! Start with less and adjust according to your taste, adding more as desired.
Room Temperature Ingredients: For the creamiest sauce, let your heavy cream sit out for about 10-15 minutes before using it.
Texture Check: If your sauce is too thick, use more reserved pasta water. If too thin, give it an extra minute on the heat, allowing it to reduce.
Flavor Boost: Add a squeeze of lime juice for brightness or a sprinkle of red pepper flakes for added heat.
Make-Ahead: You can prepare the sauce in advance and simply cook the pasta when you’re ready to eat.

Enjoy this delightful dish; it’s such a fun take on the classics!

Recipe FAQs

Can I make this dish vegetarian?

Absolutely! Simply omit the oyster sauce or replace it with soy sauce or a vegetarian alternative to keep that umami depth intact. You can also skip the cheese or substitute with a vegan option to suit your dietary preferences.

What can I use instead of gochujang?

If you don’t have gochujang, you can use sriracha or another chili paste, but remember these may alter the flavor profile. Adjust quantities to match your heat level tolerance, or even a mix of miso and red pepper flakes could work in a pinch!

How can I adjust the heat level?

The beauty of this Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes is that you can easily customize it. Start with less gochujang, taste the sauce as you go, and add more if you like it spicier.

Can I add veggies to this pasta dish?

Of course! Broccoli, bell peppers, or snap peas cooked alongside the pasta or tossed in at the end not only add color and nutrition but also a delightful crunch. They’ll soak up the creamy sauce perfectly!