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
Scale
- 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