Gochujang Pasta Recipe

Introduction

Gochujang pasta is a unique fusion dish combining the spicy, savory flavors of Korean chili paste with creamy Italian pasta. It’s a simple yet flavorful recipe that’s perfect for those craving a little heat and comfort in one bowl.

Ingredients

• 8 oz dry Fusilli Corti Bucati Pasta (Bucatini or any pasta shape you prefer)
• 2 tablespoons Gochujang (Korean Red Chili Pepper Paste)
• 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)
• 2 teaspoons chopped parsley (optional garnish)

Instructions

1. Step 1: Bring a large pot of water to a rolling boil and add salt if desired. Cook the pasta according to package instructions, about 7-12 minutes, until it reaches your preferred texture. Drain and set aside.
2. Step 2: In a sauté pan, heat the butter and olive oil over medium heat. Add the minced garlic and optional black pepper, cooking for 30-60 seconds until the garlic is fragrant but not browned.
3. Step 3: Stir in the gochujang, heavy cream, and shredded cheese. Cook for 1-2 minutes, stirring occasionally, until the sauce lightly thickens.
4. Step 4: Add the cooked pasta to the sauce and toss well to coat evenly.
5. Step 5: Transfer the pasta to serving plates, garnish with chopped parsley if using, and enjoy immediately.

Tips & Variations

• If you prefer less heat, start with 1 tablespoon of gochujang and adjust to taste.
• For a vegan version, substitute butter with plant-based margarine and use non-dairy cream and cheese alternatives.
• Try adding sautéed mushrooms or spinach for extra texture and nutrition.

Storage

Store leftover gochujang pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of cream or water to loosen the sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is gochujang?

Gochujang is a Korean fermented red chili paste known for its spicy, sweet, and savory flavor. It adds depth and heat to dishes like this pasta.

Can I use other pasta shapes?

Yes! While bucatini or Fusilli Corti Bucati are recommended for their shape and texture, you can use any pasta you like, such as penne, spaghetti, or fusilli.

Gochujang Pasta Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

This flavorful Gochujang Pasta recipe combines the spicy, savory Korean red chili paste with creamy butter, parmesan, and heavy cream to create a rich and comforting fusion dish. Perfect for those who love a bit of heat in their pasta, this easy-to-make meal offers a delicious twist on traditional Italian pasta using simple ingredients and quick cooking techniques.

• Author: Viktoria
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Korean-Italian)

Ingredients

Scale 1x2x3x

For the Pasta

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

For the 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)

For 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 dry pasta and cook for 7-12 minutes or until it reaches your desired texture (al dente recommended). Drain the pasta and set it aside.
2. Prepare the Sauce Base: In a sauté pan, add the salted butter and olive oil. Heat over medium heat until the butter melts. Add the minced garlic along with the optional freshly ground black pepper. Cook for 30 to 60 seconds, stirring constantly until the garlic becomes fragrant but not browned or burnt.
3. Add Gochujang and Dairy: Stir in the gochujang paste, then add the heavy cream and shredded parmesan or cheddar cheese. Cook the mixture for 1 to 2 minutes, stirring occasionally, until the sauce slightly thickens and the cheese melts smoothly into the sauce.
4. Combine Pasta and Sauce: Add the cooked and drained Bucatini pasta into the pan with the sauce. Toss or stir thoroughly to coat the pasta evenly with the creamy gochujang sauce.
5. Serve: Transfer the pasta to serving plates. Garnish with chopped fresh parsley if desired. Serve immediately and enjoy the flavorful blend of spicy, creamy, and savory tastes.

Notes

• You can substitute Bucatini with any preferred pasta shape like spaghetti, fusilli, or penne.
• Adjust the amount of gochujang to your heat preference; reduce or increase for less or more spiciness.
• Use parmesan for a nuttier flavor or cheddar for a sharper taste.
• If preferred, heavy cream can be substituted with half-and-half for a lighter sauce.
• Fresh parsley adds a nice fresh, herbal contrast but can be omitted if unavailable.
• Be careful not to burn the garlic when sautéing—cook just until fragrant.

Keywords: Gochujang pasta, spicy pasta, Korean fusion recipe, Bucatini pasta, creamy pasta sauce, easy pasta dinner, Korean chili paste, pasta with cream sauce