Description
A rich and spicy pasta dish featuring creamy gochujang butter sauce, garlic, and Parmesan, balanced with fresh basil for a bold fusion flavor.
Ingredients
- 6 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 3–4 tablespoons Gochujang chile paste (or Calabrian chili oil)
- salt and black pepper
- 1/2 cup heavy cream
- 1 pound short cut pasta
- 3/4 cup grated Parmesan
- 1 cup fresh basil, chopped
- chili flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 3/4 cup of the pasta water before draining.
- Melt the butter with the garlic and oregano in a Dutch oven over medium heat. Cook for 1–2 minutes until fragrant.
- Stir in the gochujang and reduce heat to low. Add the heavy cream, season with salt and pepper, and let the sauce gently simmer until heated through.
- Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss to coat, adding more water as needed to loosen the sauce.
- Remove from heat and stir in the Parmesan until melted and creamy. Add the basil and toss. Serve topped with extra basil, Parmesan, and chili flakes.
Notes
- Adjust the amount of gochujang depending on spice preference.
- Calabrian chili oil can be used as a substitute for a different flavor profile.
- Reserve extra pasta water to adjust sauce consistency as needed.
- Best served immediately for optimal creaminess.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg
