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This creamy gochujang pasta brings together silky noodles with the deep heat of Korean chili paste balanced by rich cream and nutty parmesan creating a comforting yet bold dish you will crave on busy nights
I first made this on a cold evening when I wanted something cozy but with a kick now it is my go to dish when I need a quick comforting bowl
Ingredients
- Pasta: choose a shape like fettuccine or spaghetti for holding the sauce well
- Gochujang: adds spicy umami depth opt for a good quality Korean brand
- Heavy cream: brings richness and smoothness to balance the spice
- Grated parmesan cheese: adds nutty saltiness and helps the sauce cling to pasta
- Garlic: minced fresh garlic for aromatic depth do not use jarred garlic
- Olive oil: for sautéing the garlic and building a flavor base
- Salt and black pepper: for seasoning adjust carefully to taste
- Chopped fresh parsley: for brightness and a fresh finish
Step by Step Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil add pasta and cook until al dente following the package directions reserve half a cup of the pasta water then drain
- Sauté the Garlic:
- Heat olive oil in a large skillet over medium heat add the minced garlic and cook for about one minute until just fragrant without letting it brown
- Add the Gochujang:
- Stir in the gochujang paste and let it cook for about one minute to deepen its flavor and blend into the oil
- Incorporate the Cream:
- Lower the heat slightly pour in the heavy cream and stir constantly until the sauce is smooth allow it to simmer for two to three minutes so it can thicken
- Combine with Pasta:
- Add the drained pasta into the skillet and sprinkle the grated parmesan over it use tongs to toss everything together adding reserved pasta water gradually if you need to adjust the sauce consistency
- Season and Serve:
- Taste the pasta and season with salt and black pepper to your preference serve immediately with chopped fresh parsley and extra parmesan for a bright creamy finish
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I love the warmth gochujang brings to this dish as it reminds me of how a simple ingredient can transform a pasta dinner into something memorable we often make this when we gather for movie nights because it is so easy and satisfying
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days reheat gently on the stovetop with a splash of water or cream to bring back the sauce
Ingredient Substitutions
You can use half and half instead of heavy cream for a lighter option if you want a stronger umami flavor you can add a splash of soy sauce or a bit of miso paste when adding the gochujang
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Serving Suggestions
Serve this pasta with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness of the sauce garlic bread pairs well for a complete comfort meal
Cultural Context
Gochujang is a staple in Korean kitchens known for its deep heat and fermented umami it blends beautifully with the creamy textures of Italian pasta making this dish a perfect example of Korean Italian fusion that is practical for home cooks
Common Recipe Questions
- → What type of pasta works best for this creamy gochujang pasta?
- Shapes like fettuccine or spaghetti are ideal as they hold the creamy gochujang sauce well, allowing each bite to be fully coated.
- → Can I adjust the spice level of the sauce?
- Yes, you can adjust the amount of gochujang to control the heat, starting with a smaller amount and adding more to taste as the sauce simmers.
- → How can I make this dish lighter?
- You can substitute half and half for heavy cream or use a splash of pasta water to loosen the sauce while keeping it creamy.
- → What is the best way to reheat leftovers?
- Reheat gently on the stovetop with a splash of water or cream, stirring frequently to bring back the creamy consistency without separating the sauce.
- → What should I serve with creamy gochujang pasta?
- A crisp green salad with lemon and olive oil or garlic bread complements the rich, creamy sauce while providing freshness to the meal.