Creamy Gochujang Pasta Recipe
An unbelievably creamy, spicy, and easy gochujang pasta recipe that is ready in under 30 minutes. It perfectly balances the complex savory, sweet, and spicy notes of Korean chili paste with rich cream and sharp parmesan for a luxurious sauce that coats every single noodle. This is a guaranteed family-favorite.
Equipment
- Large Pot
- Wide, Heavy-Bottomed Skillet or Sauté Pan
- Whisk
- Box Grater or Microplane
Ingredients
- 1 pound rigatoni paccheri, or other textured pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 3 tablespoons gochujang paste Use 4 tablespoons for extra spice
- 1.5 cups heavy cream
- 0.75 cup Parmesan cheese freshly grated, plus more for serving
- Kosher salt to taste
- For Garnish
- 1 tablespoon toasted sesame seeds
- 2 scallions finely sliced
Instructions
Phase 1: Cook the Pasta
- Get a large pot of water on to a rolling boil. Salt it generously—it should taste like the sea. Add your pasta and cook according to package directions for al dente. Before you drain, scoop out and reserve at least 1 ½ cups of the starchy pasta water. It's always better to have too much than not enough!
Phase 2: Build the Gochujang Cream Sauce
- While the pasta cooks, place a wide skillet over medium heat. Add the butter. Once melted, add the minced garlic and sizzle, stirring, for 30-60 seconds until fragrant but not brown.
- Add the gochujang to the pan. Use a whisk to stir and 'toast' the paste in the butter for about one minute until its color deepens and it becomes very fragrant. This is key for the best flavor.
- Pour in the heavy cream and whisk to combine until smooth. Bring to a gentle simmer and let it cook for 2-3 minutes to thicken slightly into a vibrant orange sauce.
Phase 3: Combine and Serve
- Drain the cooked pasta and add it directly into the skillet with the sauce.
- Turn OFF the heat. Add the grated Parmesan and about ½ cup of your reserved pasta water. Toss and stir vigorously for about one minute until the sauce becomes silky and clings to every noodle.
- Taste and add a pinch of salt if needed. Serve immediately, garnished with toasted sesame seeds and sliced scallions.
Notes
- Pro-Tip for Blooming Flavor: Don't skip the step of toasting the gochujang in the butter. It cooks off any harshness and creates a much deeper, more complex savory flavor.
- Preventing a Greasy Sauce: It is critical that you turn the heat off before adding the parmesan cheese. This prevents the sauce's emulsion from breaking and becoming oily.
- Pasta Water is Key: The starchy pasta water is your 'liquid gold.' It's the secret to an incredibly silky sauce. Add more, a splash at a time, if the sauce feels too thick.