Gochujang Pasta

Bring the heat to your pasta game with this creamy Gochujang Pasta recipe! This fusion dish marries classic Italian comfort food with the fiery, umami-rich flavors of Korean red chili paste. Plus, it's quick and easy to prepare, making it the perfect option for busy weeknights or last minute get-togethers.

Why You’ll Love It

• Quick: You can have this creamy Gochujang Pasta on the table in less than 30 minutes! Who doesn’t love a quick and easy dinner?
• Healthy: This Korean creamy pasta is incredibly healthy due to the high concentration of proteins and vitamins, probiotics from fermentation, and capsaicin from red chili peppers in the gochujang.
• Unique: Gochujang Pasta seamlessly blends traditional Italian pasta with the bold flavors of Korean red chili paste. Like my Gochujang Salmon, this is Asian fusion food at its finest!

• Pasta: My favorite type of pasta for this Gochujang Pasta recipe is rigatoni, but feel free to use any type of your choice. I recommend using conventional (white flour), whole wheat, or rice pasta since we need starch in the pasta water to help thicken the sauce.
• Gochujang: Adds spicy, smoky, sweet, and savory notes. If you're new to using gochujang, start with ½ tablespoon of the mild version and adjust according to your liking. You can find gochujang in most large grocery stores in the international aisle, but check Asian food markets for more varieties.
• Butter: Provides richness and a velvety texture to the sauce. I prefer to use unsalted butter to have better control over the overall saltiness of the dish.
• Cooking oil: Used in combination with butter to sauté the vegetables. Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor. But any type of oil would work.
• Onion and garlic: Imparts a robust and aromatic flavor to the dish.
• White sugar: To balance the heat and savoriness of the gochujang.
• Oyster sauce: This sauce is packed with umami and adds another dimension to the pasta. It adds great flavor to dishes like Vietnamese Stir Fried Macaroni with Beef (Nui Xao Bo), Spam Musubi with Egg, and Crispy Almond Chicken Breast. Find it in the international aisle of your grocery store or at an Asian supermarket. My favorite brand is Lee Kum Kee with the fishing boat.
• Half and half: This creates an ultra-rich and creamy base for the gochujang rose pasta sauce. It also helps tame the heat.
• Optional garnishes: Use toppings like Parmesan cheese and green onion to take your Korean chili pasta to the next level.

• Any variety of pasta can be used in this creamy Gochujang Pasta recipe. Swap out the rigatoni with spaghetti, penne, fusilli, or any pasta shape you love.
• If you can't find oyster sauce, you can substitute it with soy sauce or hoisin sauce. Note that these will slightly alter the flavor profile of the dish.
• You can replace the half-and-half with regular milk or heavy cream. For a dairy-free variation, substitute it with coconut milk and skip the butter or use a vegan alternative.
• Feel free to add proteins like shrimp, sausage, or even tofu for a vegetarian version.
• Mushrooms or diced tomatoes can be added for an extra boost of flavor and nutrients.
• To make this gluten free, use a gluten free pasta that still has moderate starch in it like rice, quinoa, or legume-based pastas. Also make sure to use gluten free gochujang and oyster sauce.

STEP ONE: First, cook your pasta according to package instructions. Reduce the time by 1-2 minutes to keep the pasta very al dente. Reserve some pasta water, then drain and set aside.

STEP TWO: In a large pan, heat some butter and oil. Add diced onion and season lightly with salt. Cook for 2-3 minutes until the onion is lightly translucent, then stir in garlic for 30 seconds until fragrant.

STEP THREE: Add gochujang and continuously stir for 1-2 minutes to "toast" and amplify the flavors.

STEP FOUR: Next, add sugar, oyster sauce, half and half, pasta water, salt, and pepper. Bring to simmer and let reduce for 5-6 minutes until lightly thickened. The sauce should be able to coat the back of a spoon.

STEP FIVE: Turn the heat down to medium low and add your par-cooked pasta. Gently stir and let it finish cooking in the gochujang sauce, adding more pasta water if it looks too thick.

• Don’t overcook the pasta: Boil the pasta until it is just al dente (a little firm in the center). It will continue to cook once it’s mixed with the sauce. Start testing it a few minutes before the listed time on the package.
• Save the water: Don't forget to save some of the pasta cooking water! The starchy content helps to emulsify and thicken the sauce, giving it a creamy texture without the need for more cream.
• Go slow with the spice: Be mindful when adding gochujang. If you're new to Korean red chili paste, start with a smaller quantity and taste your sauce before adding more. Its rich and spicy flavor can be quite potent.
• Prevent sticking: Stir your pasta regularly once you've added the sauce. This not only prevents it from sticking together or to the bottom of the pan but also ensures an even coating of the Gochujang Pasta sauce.