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Gochujang Pasta

A delightful fusion of Italian comfort and Korean spice, Gochujang Pasta offers a creamy sauce enriched with gochujang and heavy cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 4 ounces dried short pasta (such as lumache, rigatoni, or fusilli) Choose your favorite pasta shape; the curviness holds the creamy sauce beautifully.
  • 2 tablespoons unsalted butter Creates a rich base for your sauce.
  • 1 medium shallot (very finely diced) Enhances the overall dish, balancing spiciness.
  • 2 cloves garlic (finely grated) Infuses pasta with savory goodness.
  • 1 tablespoon water Helps to sauté the shallots and garlic.
  • Salt Essential for enhancing ingredients' flavors.
  • 1 tablespoon mild gochujang paste Adds warmth and a hint of spice.
  • 2 tablespoons tomato paste Provides rich umami flavor.
  • 1/2 cup heavy cream (room temperature) Infuses the sauce with creaminess.
  • 1/4 cup grated parmigiano-reggiano cheese (divided) Adds a savory flavor.
  • 1 medium scallion (thinly sliced) Provides a fresh, crisp bite on top.
Breadcrumb Topping
  • 1 tablespoon extra-virgin olive oil Used for toasting the breadcrumbs.
  • 1/4 cup panko breadcrumbs Provides a crunchy texture.
  • 2 tablespoons sesame seeds Adds nutty depth.
  • 1 clove garlic (finely grated) For the breadcrumb topping.
  • Salt Adjust to taste.

Method
 

Preparation
  1. Begin by bringing a large pot of salted water to a boil. Add 4 ounces of dried short pasta and cook according to package instructions, ensuring it's just before al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over low heat. Add the shallot and grated garlic cloves with 1 tablespoon of water. Sauté for about 5 to 8 minutes, until soft and translucent, not browned.
Cooking the Sauce
  1. Increase heat to medium-low and stir in 1 tablespoon of gochujang paste and 2 tablespoons of tomato paste. Cook for about 2 to 3 minutes, stirring frequently until the puree thickens and darkens.
  2. Slowly whisk in 1/2 cup of heavy cream. Let simmer for 5 to 8 minutes, stirring occasionally until the sauce thickens to coat the back of a wooden spoon.
  3. Season the sauce generously with salt, stir in the cooked pasta and 2 tablespoons of grated cheese. Add reserved pasta water as necessary to achieve desired consistency.
Serving
  1. Scoop pasta into serving bowls and top with the sliced scallion, remaining grated cheese, and toasted sesame breadcrumbs, if used.
Toast Breadcrumbs
  1. In a small saucepan over medium-low heat, add 1 tablespoon of olive oil. Stir in 1/4 cup of panko breadcrumbs and 2 tablespoons of sesame seeds, tossing well. Toast until golden brown, about 2-3 minutes, then add grated garlic clove, season with salt, and set aside.

Notes

Consider using freshly grated parmesan and quality ingredients. Adjust the amount of gochujang based on your spice preference. For a creamier texture, let the dish sit before serving.