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Gochujang Pasta Recipe

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4.2 from 81 reviews

Gochujang Pasta is a fusion dish that combines the creamy texture of a traditional pasta sauce with the bold, spicy flavors of Korean gochujang. This recipe features rigatoni pasta tossed in a rich, garlicky gochujang cream sauce enhanced with oyster sauce and Parmesan cheese, garnished with fresh chives and extra Parmesan for a delightful finish. Perfect for those looking to add a spicy twist to classic Italian comfort food.

Ingredients

Pasta

  • 8 oz dried rigatoni pasta (rigatoni, fusilli, spaghetti, etc.)

Sauce

  • 6 cloves garlic, minced
  • 1 medium shallot, diced
  • 3 tablespoons unsalted butter
  • 2 ½ tablespoons gochujang
  • 1 ¼ cup heavy cream
  • 1 tablespoon oyster sauce
  • ⅓ cup Parmesan cheese (about 25 g), freshly grated
  • ½ cup pasta water, or more as needed

Garnish

  • Parmesan cheese, freshly grated
  • Chives, chopped

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  2. Sauté aromatics: In a large skillet or pan over medium heat, melt the unsalted butter. Add the minced garlic and diced shallot, cooking until softened and fragrant, about 2-3 minutes, being careful not to brown them.
  3. Make the sauce: Stir in the gochujang paste, mixing well with the garlic and shallots. Pour in the heavy cream and oyster sauce, stirring to combine. Let the sauce simmer gently for 3-4 minutes to thicken slightly.
  4. Add cheese and adjust consistency: Mix in the freshly grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, gradually add reserved pasta water to reach your desired creaminess.
  5. Toss pasta in sauce: Add the cooked rigatoni to the skillet, tossing to coat all the pasta evenly with the gochujang cream sauce. Cook together for another 1-2 minutes to allow the flavors to meld.
  6. Serve and garnish: Plate the pasta and garnish with extra freshly grated Parmesan cheese and chopped chives. Serve immediately while hot and creamy.

Notes

  • Reserve pasta water carefully as it helps to adjust the sauce consistency and helps the sauce cling to the pasta.
  • Gochujang is a spicy Korean chili paste; adjust the quantity to control the heat level.
  • Oyster sauce adds an umami depth, but it can be omitted or replaced with soy sauce for a vegetarian adaptation.
  • Use freshly grated Parmesan cheese for best melting and flavor.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk, though the texture will change.

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