Description
This Gochujang Pasta offers a rich, creamy sauce with a spicy kick, ready in just 20 minutes! Perfect for quick dinners or cozy gatherings, it combines Italian and Korean flavors for a unique twist.
Ingredients
Scale
- 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)
Instructions
- Boil the pasta in well-salted water until tender, reserving ¾ cup of the pasta water before draining.
- In a skillet, melt butter and sauté the shallot and garlic until translucent and fragrant.
- Stir in gochujang, allowing it to soften and blend into the mixture.
- Add heavy cream and oyster sauce, simmering until thickened slightly.
- Combine the pasta with the sauce, adding reserved pasta water to reach desired creaminess.
- Serve garnished with parmesan and chopped chives.
Notes
Adjust the amount of gochujang based on your heat preference.
For a vegetarian option, substitute oyster sauce with soy sauce.
Store leftovers in an airtight container and consume within 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 130mg