Gochujang Pasta
A steaming bowl of Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes is like a warm embrace on a chilly evening. Picture this: thick, velvety noodles coated in a rich, vibrant sauce that’s both comforting and thrilling. The tantalizing aroma of garlic and shallots dances in the air, promising an explosion of flavors that marries the best of Korean spice with Italian creaminess. It’s an experience for the senses, where each mouthful is a delightful mix of heat and silkiness, coaxing you into a cozy state of bliss.
Table of Contents
Growing up, my family would gather around the table for dinner, excited to dig into hearty meals that sparked joy. This recipe reminds me of those cherished moments, blending together the familiar with the bold and adventurous. There’s never a wrong time for a bowl of pasta, especially one that packs such a punch! You’ll want to whisk up this Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes for those nights when you’re short on time but crave something extraordinary. Let’s dive in!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 20 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: The gregarious combination of spicy gochujang and creamy sauce creates a dreamy mouthfeel.
- Eye-Catching Appeal: Its warm, inviting colors will make your plate pop, leaving everyone asking for a second serving!
- Flexible Serving: Enjoy it as a quick lunch, a cozy dinner, or even impress friends at gatherings.
- Diet-Friendly Options: Easily customize by swapping pasta for gluten-free varieties or adding protein for a heartier meal.
Ingredients You’ll Need
- 12 oz dried rigatoni pasta: This robust shape holds the sauce perfectly. You can also use penne or fettuccine if you prefer.
- 9 cloves garlic (finely minced): Freshly minced garlic adds an aromatic punch; alternatively, you can use garlic paste.
- 1 large shallot (small dice): Shallots provide a mild onion flavor; you could substitute with yellow onion if needed.
- 4 ½ tablespoons unsalted butter: This adds richness and a luxurious silkiness to your sauce. Use olive oil for a dairy-free version.
- 3 tablespoons gochujang: This Korean chili paste is key for flavor and heat—adjust to your heat preference!
- 1 ¾ cups heavy cream: Full-fat cream creates the best texture and mouthfeel; coconut cream is a great dairy-free option.
- 1 ½ tablespoons oyster sauce: Adds depth of umami; soy sauce or tamari can work for a vegetarian alternative.
- ½ cup parmesan cheese (freshly grated): Fresh cheese melts beautifully for a satisfying finish. Pecorino Romano offers a nice alternative.
- ¾ cup reserved pasta water: This starchy water helps loosen and bind the sauce; don’t skip this step!
- Parmesan cheese (extra for garnish): A final sprinkle elevates the dish visually and adds flavor.
- Chives (finely chopped): These fresh herbs add a lovely color and light onion flavor, brightening up the dish.
How to Make Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes
Boil and Prepare: Bring a large pot of well-salted water to a rolling boil. Add the dried rigatoni and cook according to package instructions until just tender—this usually takes around 10-12 minutes. Before draining, save about ¾ cup of the starchy pasta cooking water; this will help adjust the sauce’s consistency later. Drain the pasta and set it aside while you prepare the flavorful sauce.
Melt and Sauté: In a wide skillet, melt the butter over medium-low heat, allowing it to foam gently. Add the diced shallots and finely minced garlic to the pan, stirring constantly. Cook them until they’re fragrant and lightly golden, which should take about 2-3 minutes. This step is crucial—caramelizing these aromatics brings a wonderful depth to your sauce!
Add Gochujang: Spoon in the gochujang, stirring it into the buttery mixture. Let it cook gently for a minute to soften the spice and release its flavors fully. You’ll notice a beautiful red hue developing as the gochujang integrates with the butter; it smells incredible already!
Stir in Cream and Oyster Sauce: Pour in the heavy cream and oyster sauce, stirring until smooth and combined. Allow the sauce to simmer gently, cooking for about 4-5 minutes until it thickens slightly and becomes glossy. Keep stirring occasionally to avoid any sticking or burning—this will ensure a luxuriously creamy sauce.
Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing everything together. Sprinkle in the grated parmesan cheese and start adding some of the reserved pasta water, a couple of tablespoons at a time, until the pasta is thoroughly coated and creamy. Take a moment to appreciate the aroma wafting through your kitchen—this is the magic!
Adjust and Garnish: Cook everything together for another minute or two, adjusting the sauce’s consistency with more pasta water as needed. Once it’s perfectly glossy and indulgent, remove it from the heat and garnish with extra parmesan and freshly chopped chives. This last touch adds a vibrant pop of color and freshness that contrasts beautifully with the creamy sauce.
Storing & Reheating
Leftover Gochujang Pasta can be stored in an airtight container at room temperature for up to 2 hours or refrigerated for about 3 days. To freeze, portion the pasta into freezer-safe containers, ensuring a tight seal, and keep it stored for up to 3 months. When you’re ready to enjoy it again, reheat gently in a skillet over low heat, adding a splash of cream or reserved pasta water to revive the creamy consistency. It may have slightly thickened, making this rejuvenation crucial for keeping it divine!
Chef’s Helpful Tips
- Be careful not to overcook the pasta; al dente is ideal for absorbing flavors without becoming mushy.
- When mincing garlic, aim for uniform pieces to ensure even cooking and flavor distribution.
- Don’t rush the simmering step; allowing the sauce to thicken properly enhances its richness.
- If the sauce gets too thick, add more reserved pasta water—this magical water will help restore creaminess.
- Feel free to add grilled chicken or sautéed vegetables for added protein and nutrients.
- Make ahead! The flavors meld beautifully together if allowed to sit in the fridge overnight, making it a fantastic meal prep option.
The Gochujang Pasta Recipe | Creamy and Ready in 20 Minutes is not just a meal; it’s an inviting hug in a bowl filled with excitement and warmth. You’ll love how quickly it comes together, yet it stands out impressively with its flavors. Don’t shy away from experimenting with the sauces or additional ingredients! Treat yourself and your loved ones to this delightful and unique dish that’s sure to become a favorite in your home.
Recipe FAQs
Can I adjust the spiciness level of the dish?
Absolutely! Gochujang varies in heat, so feel free to start with a smaller amount and adjust to your taste. If you prefer milder flavors, consider blending in more heavy cream or cheese to balance the heat.
Is there a gluten-free option for this recipe?
Yes! Simply swap the rigatoni for gluten-free pasta. Just be aware that cook times may vary, so keep an eye on it as it cooks to achieve that perfect al dente texture.
Can I prepare this dish ahead of time?
Yes, you can prepare the sauce ahead of time and refrigerate it. Just toss it with the cooked pasta when you’re ready to serve. Note that reheating may require a little extra cream or water to maintain the right consistency.
What vegetables can I add to this pasta?
This dish is a blank canvas! Broccoli florets, bell peppers, or snap peas work wonderfully. Simply sauté them together with the garlic and shallots for added flavor and nutrition—just be sure to cook them until tender for the best result.
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📖 Recipe Card
Gochujang Pasta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Italian
Description
Gochujang Pasta is a delightful blend of Korean spice and creamy Italian flavor, perfect for a quick dinner. This dish offers a unique twist with its irresistible blend of heat and silkiness, making mealtime exciting and satisfying.
Ingredients
- 12 oz dried rigatoni pasta
- 9 cloves garlic (finely minced)
- 1 large shallot (small dice)
- 4 ½ tablespoons unsalted butter
- 3 tablespoons gochujang
- 1 ¾ cups heavy cream
- 1 ½ tablespoons oyster sauce
- ½ cup parmesan cheese (freshly grated)
- ¾ cup reserved pasta water
- Parmesan cheese (extra for garnish)
- Chives (finely chopped)
Instructions
- Boil a pot of salted water and cook rigatoni until tender, reserving pasta water before draining.
- In a skillet, melt butter over medium-low heat. Sauté garlic and shallots until golden.
- Add gochujang and stir into the mixture, cooking for a minute to release flavors.
- Pour in heavy cream and oyster sauce, simmering until sauce thickens.
- Combine pasta with sauce, adding parmesan cheese and reserved pasta water to achieve desired creaminess.
- Garnish with extra parmesan and chopped chives before serving.
Notes
Serve immediately for the best texture and flavor.
Leftovers can be stored in an airtight container for up to 3 days in the fridge.
For a dairy-free version, use olive oil and coconut cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg
