Description
A creamy, spicy gochujang pasta that blends Korean flavors with a rich, cheesy sauce for a bold and comforting dish ready in just 25 minutes.
Ingredients
- 400 g pasta shapes or spaghetti
- 1 tbsp oil
- 1 onion, peeled and finely diced
- 5 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp gochujang paste
- 3 tbsp tomato puree
- 3 tbsp low sodium soy sauce
- 100 g Parmesan, grated
- 120 ml double (heavy) cream
- 1 tbsp unsalted butter
- Small bunch of spring onions, finely chopped
- Extra grated Parmesan
- Sesame seeds
Instructions
- Boil the pasta in a large pan of salted water for 1 minute less than the package instructions. Drain and reserve about 500 ml of the pasta water.
- While the pasta cooks, heat the oil in a large frying pan over medium heat.
- Add the diced onion and cook for 5 minutes, stirring often, until softened.
- Add the garlic, salt, and black pepper, and cook for 30 seconds.
- Stir in the gochujang, tomato puree, and soy sauce. Cook for 2 minutes, stirring frequently.
- Add the Parmesan and cream, stirring until combined.
- Add half of the reserved pasta water to the sauce and stir well.
- Add the drained pasta and butter to the pan.
- Toss everything together and cook for 1 minute until the pasta is well coated. Add more pasta water if needed to loosen the sauce.
- Serve in bowls topped with spring onions, extra Parmesan, and sesame seeds.
Notes
- Adjust the spice level by increasing or reducing the gochujang.
- Use any pasta shape you prefer; rigatoni or spaghetti work well.
- Reserve enough pasta water to adjust sauce consistency as needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently with a splash of water or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg
